Description
A quick and easy 30-minute weeknight dinner featuring juicy bone-in chicken thighs and crispy roasted potatoes seasoned with lemon and herbs, all cooked on a single sheet pan for minimal cleanup.
Ingredients
Scale
- 4 large bone-in, skin-on chicken thighs (800g)
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes (680g)
- 3 tbsp extra virgin olive oil
- 2 large lemons (juice of 1 for roasting, 1 for serving; zest of 1)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 4 cloves garlic, minced
- 1.5 tsp kosher salt
- 1 tsp cracked black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large half-sheet pan (18×13 inches) with foil or parchment paper.
- Wash and scrub potatoes. Cut into uniform 1-inch cubes. In a large mixing bowl, toss potatoes with 1 tablespoon olive oil, half the garlic, salt, and pepper. Spread in a single layer on the prepared sheet pan.
- Pat chicken thighs dry with paper towels. In the same bowl, toss chicken with remaining olive oil, juice of 1 lemon, lemon zest, dried herbs, salt, pepper, and red pepper flakes. Ensure chicken is well coated.
- Place chicken skin-side up on the sheet pan, nestled between the potatoes.
- Roast for 20 minutes. Flip chicken pieces and rotate the pan halfway through cooking.
- Continue roasting for another 10-15 minutes until chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
- Remove from oven and let chicken rest for 5 minutes.
- Scatter lemon slices over the top and squeeze the juice of the second lemon over everything before serving.
Notes
Ensure chicken skin is completely dry before roasting for maximum crispiness. Cut potatoes into uniform 1-inch cubes to ensure even cooking. Do not crowd the pan; use a large sheet pan or cook in batches if necessary. Chicken thighs are preferred over breasts to prevent drying out. Leftovers can be stored in the fridge for 3-4 days and reheated in the oven or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 chicken thighs and
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: one-pan dinner, lemon herb chicken, crispy potatoes, weeknight dinner, easy chicken recipe, sheet pan dinner, gluten-free, dairy-free