Lemon Herb Sheet Pan Chicken and Potatoes
Bone-in chicken thighs and baby potatoes roast under lemon slices, garlic and rosemary. This is the plain, bright dinner on the page.
Lemon Herb Sheet Pan Chicken and Potatoes
Course: Main CourseDifficulty: Easy4
servings10
minutes45
minutesBone-in chicken thighs and baby potatoes roast under lemon slices, garlic and rosemary. This is the plain, bright dinner on the page.
Ingredients
8 bone-in, skin-on chicken thighs (about 3 lb)
1 1/2 lb baby potatoes, halved
1 lemon, sliced thin, plus 1 lemon for juice
6 cloves garlic, 3 minced and 3 whole
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
2 tablespoons chopped parsley
1 tablespoon butter
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Press the minced garlic using the garlic press and stir it into the oil with the rosemary, thyme, oregano, salt and pepper.
- Toss the potatoes with half the herb oil and spread them cut side down at the pan’s edges.
- Rub the thighs with the rest of the herb oil and place them skin side up in the middle.
- Tuck the lemon slices and whole garlic cloves between the pieces.
- Roast for 35 to 40 minutes, until the skin is crisp and the potatoes are golden.
- Check that the thickest thigh reads at least 165°F; dark meat tastes better at 175°F.
- Squeeze the juice lemon over the pan, dot with butter, rest 5 minutes and sprinkle with parsley.
Notes
- Whole garlic cloves turn mellow and soft. Pat the skin dry for crispness. Store leftovers 3 days and discard the lemon slices.
Why this lemon herb chicken is simple and bright
Bone-in thighs stay juicy at high heat, and the skin crisps. Potatoes sit cut side down, so they brown on the pan. The lemon slices roast and perfume the pan juices.
Whole garlic cloves turn soft and sweet.
Swaps and what to avoid
Fresh herbs work best, but dried ones can fill in. Chicken breast is not a good swap, because it dries out. Skip lemon slices on top if you dislike bitterness.
Serving and storage
A green salad or roasted green beans suit it well.
Store leftovers and discard the lemon slices. Reheat in the oven to crisp the skin.
Getting crisp skin
Dry the thighs with paper towels before rubbing in the oil. Place them skin side up and do not cover the pan. Do not move them while they roast. Rest before serving, so the skin stays crisp and the juices settle. Leftover chicken shreds well into salads or soup, and the potatoes can be crisped in a skillet for breakfast hash.
Lemon Herb Sheet Pan Chicken and Potatoes at a glance
- Prep time: 10 minutes
- Cooking time: 45 minutes
- Servings: 4 servings
- Ingredients: 12, led by bone-in, baby potatoes, lemon, garlic
Tips for Lemon Herb Sheet Pan Chicken and Potatoes
Whole garlic cloves turn mellow and soft. Pat the skin dry for crispness. Store leftovers 3 days and discard the lemon slices.
Lemon Herb Sheet Pan Chicken and Potatoes FAQ
How long does Lemon Herb Sheet Pan Chicken and Potatoes take?
Lemon Herb Sheet Pan Chicken and Potatoes takes 45 minutes of cooking after 10 minutes of prep.
How many people does Lemon Herb Sheet Pan Chicken and Potatoes serve?
This recipe makes 4 servings.
What do I need to make Lemon Herb Sheet Pan Chicken and Potatoes?
12 ingredients, led by bone-in, baby potatoes, lemon, garlic. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
