Description

A quick and easy sheet pan dinner featuring juicy lemon herb chicken thighs and crispy roasted baby potatoes, perfect for busy weeknights or casual meals.

Ingredients

Scale

6 bone-in, skin-on chicken thighs (about 2 pounds or 900 grams)
1.5 pounds (700 grams) baby potatoes (red or Yukon gold), halved or quartered
1 large fresh lemon, zested and juiced
4 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
3 tablespoons extra virgin olive oil
Salt to taste (about 1 teaspoon)
Black pepper to taste (about ½ teaspoon)
Optional: red pepper flakes for a subtle kick
Optional: fresh parsley for garnish

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine olive oil, lemon zest and juice, minced garlic, chopped rosemary, thyme, salt, and pepper. Whisk until well mixed.
Toss the chicken thighs in half of the marinade, ensuring each piece is well coated. Let sit while prepping potatoes.
Wash and halve or quarter the baby potatoes depending on size. Toss them in the remaining marinade, coating thoroughly.
Arrange potatoes on a large rimmed sheet pan in a single layer, leaving space for the chicken.
Place the chicken thighs skin side up on the pan, spaced evenly among the potatoes. Drizzle any leftover marinade over the top.
Roast in the preheated oven for 35-40 minutes. At the 20-minute mark, use tongs to turn the potatoes for even browning.
Check that the chicken skin is golden and crispy and that the chicken reaches an internal temperature of 165°F (74°C). Potatoes should be fork-tender with crispy edges.
Optional: Sprinkle chopped fresh parsley and red pepper flakes before serving.
Let the dish rest for 5 minutes before serving to lock in juices.

Notes

Pat chicken skin dry before marinating for extra crispiness. Avoid overcrowding the pan to ensure even roasting. Broil for 1-2 minutes at the end if skin isn’t crispy enough, watching carefully to avoid burning. Marinate chicken ahead of time and bring to room temperature before roasting for best flavor. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with
Calories: 375
Sugar: 2
Sodium: 600
Fat: 17.5
Saturated Fat: 4.5
Carbohydrates: 22.5
Fiber: 3
Protein: 32.5

Keywords: sheet pan dinner, lemon herb chicken, roasted potatoes, easy dinner, weeknight meal, one pan meal, chicken thighs, lemon zest, garlic, rosemary, thyme