Sheet Pan Roasted Lemon Herb Chicken with Potatoes

Savor juicy chicken and crispy potatoes with a blend of fresh herbs and lemon, all roasted on a single pan for ease.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1 1/2 pounds baby potatoes, halved
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced
• 1/4 cup fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and black pepper.
3. Add chicken thighs to the marinade, coating them well, and let them sit for 10 minutes.
4. On a large sheet pan, spread out the halved baby potatoes and season with a touch of salt and pepper.
5. Nestle the marinated chicken thighs among the potatoes on the sheet pan.
6. Scatter lemon slices around the chicken and potatoes for added flavor.
7. Roast in the preheated oven for 40 minutes, or until the chicken is cooked through and the potatoes are crispy.
8. Remove from the oven and garnish with fresh parsley before serving.

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