Sheet Pan Lemon Herb Chicken and Potatoes
An easy and flavorful Mediterranean-inspired dinner featuring chicken pieces and baby potatoes roasted together with fresh lemon and aromatic herbs on a single sheet pan for minimal cleanup.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- •1.5 lbs baby potatoes, halved
- •1 large lemon, half thinly sliced, half juiced
- •3 cloves garlic, minced
- •2 tbsp olive oil
- •1 tbsp dried oregano
- •1 tsp dried thyme
- •1/2 tsp paprika
- •1/4 tsp black pepper
- •1/2 tsp salt
- •2 tbsp fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine the halved baby potatoes, 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried oregano. Toss until the potatoes are evenly coated. Spread them in a single layer on one half of the prepared baking sheet.
- 3
In the same bowl, combine the chicken pieces, remaining 1 tablespoon of olive oil, minced garlic, remaining 1/2 tablespoon of dried oregano, dried thyme, and paprika. Toss until the chicken is well coated.
- 4
Arrange the seasoned chicken pieces on the other half of the baking sheet alongside the potatoes. Drizzle the fresh lemon juice over both the chicken and potatoes. Scatter the lemon slices over the chicken and potatoes.
- 5
Bake for 20 minutes. Flip the chicken and potatoes, then continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and lightly browned.
- 6
Remove from oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
