Lemon Garlic Sheet Pan Chicken Thighs with Crispy Potatoes

• 6 bone-in, skin-on chicken thighs
• 2 pounds baby potatoes, halved
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt to taste
• Black pepper to taste
• Optional: Fresh parsley for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss chicken thighs and potatoes with olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, salt, and pepper until evenly coated.
3. 3 Arrange the chicken and potatoes in a single layer on a sheet pan.
4. 4 Roast in the preheated oven for 40 minutes, or until chicken is cooked through and potatoes are crispy.
5. 5 Remove from oven and let rest for 5 minutes.
6. 6 Garnish with fresh parsley if desired and serve.

Equipment

• Sheet pan
• Oven

Variations

• Add in sliced bell peppers or zucchini for extra veggies.
• Use chicken breasts instead of thighs for a leaner option.

Substitutions

• If you don't have fresh rosemary or thyme, use 1/2 teaspoon each of dried herbs.
• Substitute lemon with lime for a twist on flavor.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A simple arugula salad with a lemon vinaigrette.

Nutrition

Tips

• For extra crispy potatoes, parboil them for 5 minutes before roasting.
• Ensure the chicken reaches an internal temperature of 165°F for food safety.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a crusty baguette for a complete meal.

FAQ