Sheet Pan Lemon Herb Chicken and Potatoes

Ingredients

• •6 bone-in, skin-on chicken thighs
• •1.5 pounds baby potatoes (halved)
• •3 tablespoons olive oil
• •1 lemon (juiced, plus 1 lemon sliced)
• •4 cloves garlic (minced)
• •1 teaspoon dried rosemary
• •1 teaspoon dried thyme
• •1 teaspoon dried oregano
• •1.5 teaspoons salt
• •1/2 teaspoon black pepper
• •for garnish fresh parsley

Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. In a small bowl, whisk olive oil, lemon juice, garlic, rosemary, thyme, oregano, salt, and pepper.
3. Toss halved potatoes with half the herb mixture and spread on the sheet pan.
4. Coat chicken thighs with the remaining herb mixture and nestle them among the potatoes, skin-side up.
5. Tuck lemon slices around the chicken and potatoes.
6. Roast for 30-35 minutes until chicken skin is golden and crispy and potatoes are fork-tender.
7. Let rest for 5 minutes. Garnish with fresh parsley and serve directly from the pan.

Frequently Asked Questions

How long does it take to make Sheet Pan Lemon Herb Chicken and Potatoes?

Sheet Pan Lemon Herb Chicken and Potatoes takes about 45 minutes total (10 minutes prep, 35 minutes cook time).

How many servings does Sheet Pan Lemon Herb Chicken and Potatoes make?

This recipe makes 4 servings. You can easily scale the ingredients up or down.

What type of cuisine is Sheet Pan Lemon Herb Chicken and Potatoes?

Sheet Pan Lemon Herb Chicken and Potatoes is an American dish, typically served as a dinner entrée.

What are the main ingredients in Sheet Pan Lemon Herb Chicken and Potatoes?

The key ingredients include bone-in, skin-on chicken thighs, baby potatoes, olive oil, lemon, garlic, and 6 more ingredients.