Easy Sheet Pan Lemon Herb Roasted Chicken and Potatoes
A complete, flavorful dinner made on one pan with juicy chicken thighs and crispy, golden potatoes tossed in a zesty lemon herb marinade. Perfect for busy weeknights with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-6 pieces, patted dry
- 1.5 lb baby potatoes halved or quartered if large
- 1 head garlic cloves smashed and peeled
- 1 large lemon thinly sliced, plus 2 tbsp juice
- 3 tbsp olive oil extra virgin
- 2 tsp dried oregano rubbed between palms to release oils
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh parsley chopped, for garnish
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 375°F oven for 10-15 minutes to re-crisp the skin. Make-Ahead: Chop potatoes and prep the marinade up to 1 day in advance. Variations: Swap chicken thighs for breasts (reduce cook time by 10 mins) or use rosemary instead of thyme. Serving Suggestion: Serve with a simple green salad or steamed green beans for a complete meal.