Easy Sheet Pan Lemon Herb Chicken and Potatoes

Sara Coleman

This one-pan wonder features juicy chicken thighs and crispy roasted potatoes tossed in a bright lemon herb marinade. Perfect for busy weeknights, it delivers incredible flavor with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings 4 servings

Calories 520 kcal

Ingredients

1.5 lb chicken thighs bone-in, skin-on
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 salt to taste
0.5 tsp black pepper freshly ground
1 whole lemon sliced into rounds

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer to maintain crispiness. Make-Ahead: You can chop the vegetables and mix the marinade the night before. Variations: Swap chicken thighs for breasts (adjust cooking time), or use carrots and onions instead of potatoes. Serve with a fresh green salad or steamed green beans.