Sheet Pan Garlic Herb Roasted Chicken with Potatoes

Enjoy a hassle-free meal with this sheet pan garlic herb roasted chicken, paired perfectly with tender potatoes.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1 1/2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and lemon juice.
3. Add chicken thighs and potatoes to the bowl, tossing to coat them evenly with the marinade.
4. Arrange the chicken thighs skin-side up on a sheet pan.
5. Place the potatoes around the chicken in a single layer.
6. Roast in the preheated oven for 40 minutes, or until the chicken is cooked through and the potatoes are tender.
7. For crispy skin, broil the chicken for 2-3 minutes at the end of cooking.
8. Remove the sheet pan from the oven and let it rest for a few minutes before serving.

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