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Quick Lemon Herb Chicken Thighs Sheet Pan Dinner

lemon herb chicken thighs sheet pan dinner - featured image

A simple, no-fuss sheet pan dinner featuring crispy lemon herb chicken thighs and tender roasted potatoes, perfect for busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1.5 pounds Yukon Gold or baby red potatoes
  • Juice and zest of 1 lemon
  • 3 tablespoons olive oil (extra virgin preferred)
  • 3 garlic cloves, minced or pressed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Smoked paprika (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the potatoes. Dry thoroughly.
  3. In a large bowl, combine olive oil, lemon juice and zest, garlic, thyme, oregano, rosemary, salt, pepper, and optional red pepper flakes.
  4. Add chicken thighs and potatoes to the marinade and toss to coat evenly.
  5. Arrange chicken thighs skin-side up on a rimmed sheet pan in a single layer. Nestle potatoes around the chicken without overcrowding.
  6. Roast in the oven for 35-40 minutes. Halfway through (around 20 minutes), flip the potatoes and baste the chicken skin with pan juices.
  7. Check for doneness: chicken should reach an internal temperature of 165°F (74°C) and have golden, crispy skin; potatoes should be fork-tender and browned.
  8. Let the chicken rest for 5 minutes before serving.
  9. Optional: Broil for 2-3 minutes at the end for extra crispy skin, watching carefully to avoid burning.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Flip potatoes halfway through cooking for even browning. Let chicken rest before serving. Broil briefly at the end if extra crispiness is desired.

Nutrition

Keywords: lemon herb chicken, sheet pan dinner, chicken thighs, quick dinner, easy recipe, roasted potatoes, weeknight meal