Sheet Pan Lemon Herb Chicken and Roasted Potatoes
A simple yet flavorful one-pan dinner featuring tender chicken thighs and crispy roasted potatoes, seasoned with fresh lemon, garlic, and herbs. Perfect for a weeknight meal with minimal cleanup.
Ingredients
- •1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
- •1.5 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- •1 large lemon, half thinly sliced, half juiced
- •3 tablespoons olive oil
- •2 cloves garlic, minced
- •1 teaspoon dried oregano
- •1/2 teaspoon dried thyme
- •1/4 cup fresh parsley, chopped (for garnish, optional)
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
- 2
In a large bowl, combine the cubed potatoes, 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure the potatoes are evenly coated.
- 3
Spread the seasoned potatoes in a single layer on one half of the prepared sheet pan.
- 4
In the same bowl (no need to wash), add the chicken thighs, remaining 1 tablespoon of olive oil, the juice from half of the lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken.
- 5
Arrange the chicken pieces in a single layer on the other half of the sheet pan, next to the potatoes. Place the lemon slices over and around the chicken and potatoes.
- 6
Bake for 20 minutes. Then, carefully flip the chicken and potatoes. 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 golden brown.
- 7
Remove from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
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