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Weeknight • Chicken

Sheet Pan Lemon Herb Chicken & Potatoes

A hands-off weeknight wonder featuring tender chicken and roasted potatoes, all bathed in bright lemon and herbs.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Sheet Pan Lemon Herb Chicken & Potatoes

Who doesn't love a sheet pan meal? This Lemon Herb Chicken & Potatoes recipe is designed for maximum flavor and minimum fuss. Toss everything onto one pan, slide it into the oven, and come back to a complete, delicious dinner. It’s perfect for those busy weeknights when you want something satisfying without a mountain of dirty dishes.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 lbs baby yellow potatoes, quartered
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 lemon, half sliced, half for juice
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the quartered potatoes, red onion wedges, and 1 tablespoon of olive oil. Season with 1 teaspoon of oregano, 1/2 teaspoon of thyme, salt, and pepper. Toss to coat evenly.

  3. Step 3

    Spread the seasoned potatoes and onions in a single layer on one half of the prepared baking sheet.

  4. Step 4

    In the same bowl (no need to wash!), add the chicken pieces with the remaining 1 tablespoon of olive oil, the juice from half of the lemon, the remaining 1 teaspoon of oregano, 1/2 teaspoon of thyme, garlic powder, salt, and pepper. Toss until the chicken is well coated.

  5. Step 5

    Arrange the chicken in a single layer on the other half of the baking sheet. Place lemon slices amongst the chicken and potatoes.

  6. Step 6

    Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender and golden. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully.

  7. Step 7

    Garnish with fresh parsley, if desired, and serve immediately.

Tips

  • Don't overcrowd the pan! If you have too many ingredients, use two sheets to ensure everything roasts evenly and gets crispy.
  • Add other sturdy vegetables like bell peppers or zucchini during the last 15 minutes of cooking.
  • A sprinkle of Parmesan cheese on the potatoes during the last 10 minutes of baking is a delicious touch.

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