Print

Easy One-Pan Lemon Herb Chicken Thighs and Potatoes

one-pan lemon herb chicken thighs and potatoes - featured image
Print Recipe

A simple, one-pan dinner featuring crispy, juicy chicken thighs and tender, golden potatoes, all roasted together with lemon and herbs. Perfect for busy weeknights when you need a delicious meal with minimal effort.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • 1.5 lbs (680g) baby potatoes, halved or quartered
  • 2 medium lemons (1 juiced, 1 sliced)
  • 4 cloves garlic, smashed
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Place rack in middle position.
  2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a sheet pan. Roast for 10 minutes.
  3. While potatoes roast, pat chicken thighs dry with paper towels. In the same bowl, combine remaining 2 tablespoons olive oil, juice of 1 lemon, oregano, thyme, rosemary, salt, and pepper. Add chicken and toss to coat.
  4. Remove sheet pan from oven. Arrange chicken skin-side up among potatoes. Tuck smashed garlic and lemon slices around the pan.
  5. Roast for 25 minutes. Flip chicken and roast another 5-10 minutes until internal temperature reaches 175°F (80°C) and skin is golden and crispy.
  6. Let rest 5 minutes. Squeeze fresh lemon juice over top and sprinkle with parsley. Serve directly from the pan.

Notes

Pat chicken dry for crispy skin. Give potatoes a 10-minute head start to ensure crispiness. Smash garlic cloves whole to prevent burning. Use a meat thermometer for best results.

Nutrition

Keywords: one-pan chicken, lemon herb chicken, sheet pan dinner, chicken thighs, roasted potatoes, easy dinner, weeknight meal

Find it online: https://lyrafeast.com/easy-one-pan-lemon-herb-chicken-thighs-and-potatoes/