Sheet Pan Boujee Chicken with Herbs & Lemon

This is the kind of chicken you make when you want dinner to feel intentional — but not complicated.

Golden, herb-crusted, and deeply savory, this sheet pan Boujee Chicken relies on real herbs, good timing, and a light hand instead of heavy marinades or thick rubs. It’s simple enough for a weeknight and good enough to serve to people you actually like.

If you’ve ever over-seasoned chicken trying to make it exciting, this recipe is your reset.

Why this recipe works

Chicken doesn’t need more salt — it needs balance.

Boujee Chicken is an herb-forward blend built around purple sage, tarragon, and lavender oregano. Those herbs bloom as the chicken cooks, creating depth and aroma without overpowering the meat.

If you want to understand the technique behind this approach, read our guide: How to Season Chicken Without Overdoing It .

Ingredients

• 4–6 chicken thighs (bone-in or boneless; breasts work too)
• 1½–2 tsp Boujee Chicken seasoning
• 1–2 tbsp olive oil
• 1 lemon, sliced
• Fresh herbs (thyme, rosemary, or oregano), optional
• Fresh cracked black pepper, optional

Instructions

1. Preheat oven to 425°F.
2. Pat chicken dry and place on a sheet pan.
3. Drizzle lightly with olive oil.
4. Season evenly with Boujee Chicken (start light).
5. Add lemon slices and fresh herbs around the chicken.
6. Roast for 30–40 minutes, until golden and cooked through.
7. Optional: finish with a tiny pinch of Boujee Chicken right before serving.

Serving ideas

• Roasted root vegetables
• White beans or lentils
• Simple greens with lemon vinaigrette
• Crispy potatoes or rice

Leftovers are excellent cold, sliced over salads, or tucked into wraps.

A quick seasoning note

Herb salts work best when you use restraint. Season lightly before cooking, then adjust at the end if needed. That’s how you get bold flavor without salt fatigue.

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