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Sheet Pan Chicken with Potatoes and Lemon

Sheet Pan Chicken with Potatoes and Lemon

This Sheet Pan Chicken with Potatoes and Lemon is a simple, nourishing dish that combines juicy chicken thighs, crispy Yukon Gold potatoes, and bright lemon flavors, all roasted together for an easy one-pan meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 2 large lemons, one sliced and one juiced
  • 1/4 cup extra virgin olive oil
  • 6-8 cloves garlic, minced or smashed
  • 2 sprigs fresh rosemary, finely chopped
  • 3 sprigs fresh thyme, leaves removed from stems
  • 1.5 tsp kosher salt, to taste
  • 1/2 tsp freshly cracked black pepper

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. Prepare your baking sheet by lining it with parchment paper or a silicone mat.
  3. Wash and dry the potatoes thoroughly, then cut them into uniform 1-inch pieces.
  4. In a large mixing bowl, combine the potatoes and chicken thighs.
  5. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper.
  6. Pour the mixture over the chicken and potatoes, tossing to coat evenly.
  7. Arrange the chicken and potatoes on the prepared sheet pan in a single layer, tucking lemon slices among them.
  8. Roast in the oven for 35 to 40 minutes, flipping the potatoes halfway through.
  9. Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit before serving.
  10. Let the dish rest for 5 minutes before serving.

Notes

Ensure chicken skin is dry for crispiness. Use a meat thermometer for perfect cooking.