Easy Sheet Pan Lemon Herb Chicken and Potatoes
A vibrant, all-in-one dinner featuring juicy chicken thighs and crispy potatoes roasted with fresh lemon and aromatic herbs. Perfect for busy weeknights with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs pat dry with paper towels
- 1.5 lb baby potatoes halved
- 0.25 cup olive oil extra virgin
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 4 clove garlic minced
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 1 whole lemon thinly sliced for garnish
- 0.25 cup fresh parsley chopped, for garnish
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15 minutes to maintain crispy skin. Make-Ahead: Chop herbs and potatoes earlier in the day; store separately in the fridge. Variations: Swap rosemary and thyme for oregano and basil; add carrots or Brussels sprouts to the pan for extra vegetables. Serving Suggestions: Pair with a simple arugula salad or steamed green beans.