Crispy Sheet Pan Lemon Chicken with Roasted Potatoes
A quick and easy sheet pan recipe featuring crispy bone-in chicken thighs roasted alongside tender, lemony baby potatoes. Perfect for busy weeknights or casual dinners with family and friends.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby Yukon gold or red potatoes, halved
- 1 large lemon, zested and juiced
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: red pepper flakes
- Optional: fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons olive oil, salt, pepper, half the dried oregano, and half the dried thyme until evenly coated.
- Spread the potatoes in a single layer on one side of a large rimmed sheet pan (about 15×10 inches). Use parchment paper or a silicone baking mat if desired.
- Pat the chicken thighs dry with paper towels. In the same bowl, toss the chicken thighs with 1 tablespoon olive oil, minced garlic, lemon zest, remaining oregano and thyme, salt, and pepper until evenly coated.
- Arrange the chicken thighs skin-side up on the other side of the sheet pan, ensuring they are not crowded.
- Roast in the preheated oven for 35-40 minutes. Halfway through (around 20 minutes), use tongs to flip the potatoes for even browning. Keep the chicken skin-side up.
- Remove the pan from the oven and drizzle fresh lemon juice over the chicken and potatoes.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley or extra lemon slices if desired.
Notes
Pat chicken skin dry before seasoning to ensure crispiness. Add lemon juice only after roasting to prevent soggy skin. Flip potatoes halfway through roasting for even browning. For extra crispiness, broil for 2-3 minutes at the end but watch carefully to avoid burning. Leftovers reheat best in the oven at 350°F for 10-15 minutes; avoid microwaving to keep skin crispy.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: sheet pan chicken, lemon chicken, roasted potatoes, easy dinner, crispy chicken, weeknight meal, gluten-free, dairy-free