Sheet Pan Lemon Herb Roasted Chicken and Potatoes
Tender chicken pieces and roasted potatoes seasoned with lemon and aromatic herbs, all cooked on one sheet pan for an easy and delicious Mediterranean-inspired dinner.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- •1.5 lbs small red or Yukon gold potatoes, quartered
- •1 large lemon, half thinly sliced, half juiced
- •3 tbsp olive oil
- •1 tbsp dried oregano
- •1 tsp dried thyme
- •1/2 tsp garlic powder
- •1/4 tsp black pepper
- •1 tsp salt
- •2 tbsp fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
- 2
In a large bowl, combine the quartered potatoes, 1.5 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly. Spread the seasoned potatoes in a single layer on one half of the prepared sheet pan.
- 3
In the same bowl (no need to wash), add the chicken pieces, remaining 1.5 tablespoons of olive oil, the juice from half of the lemon, dried oregano, dried thyme, garlic powder, and remaining 1/2 teaspoon of salt. Toss to coat the chicken thoroughly.
- 4
Arrange the seasoned chicken pieces on the other half of the sheet pan, next to the potatoes. Place the lemon slices over and around the chicken and potatoes.
- 5
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and lightly browned. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- 6
Remove from oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
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