Easy Sheet Pan Lemon Herb Chicken and Potatoes
A vibrant, one-pan dinner featuring juicy chicken thighs and crispy potatoes roasted with fresh lemon and herbs. Perfect for busy weeknights, it delivers maximum flavor with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-6 pieces, pat dry
- 1.5 lb Yukon Gold potatoes cut into 1-inch chunks
- 1 medium lemon thinly sliced, plus juice
- 4 cloves garlic minced
- 3 tbsp olive oil extra virgin
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves only
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 1 tsp paprika smoked or sweet
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispiness. Make-Ahead: Chop the potatoes and herbs the day before and store in water to prevent browning. Variations: Swap Yukon Gold potatoes for sweet potatoes or add Brussels sprouts for the last 20 minutes of roasting. Serving Suggestion: Serve with a simple arugula salad dressed with olive oil and balsamic vinegar.