Sheet Pan Lemon Herb Chicken and Potatoes
Made it? Rate this recipeBone-in, skin-on chicken thighs rubbed with garlic, lemon zest and thyme, roasted on one sheet pan with halved baby potatoes and lemon halves until the skin is golden and crisp. Squeeze the roasted lemons over everything just before serving.
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Step-by-Step Instructions
Preheat and dry the chicken
Preheat the oven to 425°F (220°C) with a rack in the center. Pat the chicken thighs very dry on both sides with paper towels. Trim off any large flaps of excess skin or fat that hang past the edge of the meat.
Chef's Tips
- ›Dry skin is the most important step for crisp skin.
- ›Wash your hands and the board after handling raw chicken.
Make the lemon herb rub
In a small bowl, mix 2 tablespoons of the olive oil, the minced garlic, the zest of one lemon, the thyme leaves, oregano, smoked paprika, 1 teaspoon of the salt and the pepper. Rub the mixture all over the chicken, including under the skin where you can loosen it with your fingers.
Chef's Tips
- ›Seasoning under the skin flavors the meat directly and keeps the garlic from burning on the surface.
Arrange the pan
Toss the halved potatoes on the sheet pan with the remaining 1 tablespoon olive oil and 1/2 teaspoon salt, and turn them cut-side down. Nestle the chicken thighs skin-side up among the potatoes, leaving a little space around each one. Tuck the four lemon halves cut-side up and the thyme sprigs into the gaps.
Chef's Tips
- ›Keep the chicken skin above the potatoes rather than on top of them so it stays dry and crisps.
- ›Cut-side-down potatoes brown best against the hot pan.
Roast
Roast for 35 to 45 minutes, until the skin is deep golden and crisp, the potatoes are tender and browned underneath, and an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads at least 165°F (74°C). Thighs are often more tender at 175 to 185°F (79 to 85°C), and they stay juicy at that temperature.
Chef's Tips
- ›Check the largest thigh, as sizes vary.
- ›If the skin is not crisp but the chicken is cooked, broil for 2 to 3 minutes, watching closely.
Rest, squeeze and serve
Let the pan rest for 5 minutes. Using tongs, squeeze the roasted lemon halves over the chicken and potatoes; the juice will be sweeter and milder than raw lemon. Spoon the pan juices over the potatoes, scatter with parsley and serve from the pan.
Chef's Tips
- ›The roasted lemons are very hot inside; squeeze them with tongs, not bare hands.
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About This Recipe
What is this dish?
Sheet pan lemon herb chicken and potatoes is a roast dinner made on a single pan. Bone-in chicken thighs are rubbed with lemon zest, garlic and thyme and roasted with baby potatoes and lemon halves. The chicken fat and lemon juice run into the potatoes as they cook.
Why you'll love it
Chicken thighs are affordable and hard to dry out, the hands-on time is about 15 minutes, and everything you need for dinner comes out of the oven together. The roasted lemons make a mellow sauce right on the pan.
When to serve
Serve on weeknights, for a relaxed Sunday dinner, or as a simple meal when you have guests and want to spend time out of the kitchen.
Quick tips
Dry the skin well, season under it, keep skin above the potatoes, roast at 425°F (220°C), and check for at least 165°F (74°C).
Ingredient Highlights
Bone-In, Skin-On Chicken Thighs
The bone helps the meat cook evenly and the skin protects it, so thighs stay juicy. As the fat renders, it bastes the potatoes beneath.
Baby Potatoes
Small waxy potatoes hold their shape when halved and roasted and turn creamy inside with a browned, crisp cut face.
Fresh Thyme
Thyme holds up well to long roasting, so it goes into both the rub and as whole sprigs on the pan, perfuming the chicken and the potatoes.
Substitution Options
Use bone-in chicken drumsticks (similar time) or chicken breasts (bone-in breasts may take 35 to 45 minutes; check for 165°F / 74°C). Swap baby potatoes for Yukon Gold potatoes cut into 1 1/2-inch (4cm) chunks. Fresh rosemary can replace thyme; use about half as much as it is stronger. Dried thyme works at 1 teaspoon in place of the fresh leaves.
Chef's Tips
Techniques that separate good from great
Dry-brine the night before
Rub the salt (not yet the oil and herbs) over the thighs and refrigerate them uncovered on a rack overnight. The skin dries out and seasons the meat evenly. Apply the rest of the rub just before roasting.
Make a quick pan sauce
After removing the chicken and potatoes, tip the pan juices into a small saucepan, add 1/4 cup (60ml) chicken broth and a squeeze of the roasted lemon, and simmer for 1 minute. Spoon it over the chicken at the table.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Sheet pan
- Small mixing bowl
- Instant-read thermometer
- Tongs
- Paper towels
- Sharp knife and cutting board
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Bone-in, skin-on thighs are forgiving: they stay moist even if roasted a few minutes past the safe temperature.
- Halve the potatoes so they are about the same thickness as the thighs and both finish together.
- Do not cover the pan. Foil traps steam and the skin will not crisp.
- If time allows, salt the chicken and leave it uncovered in the fridge for a few hours or overnight for drier, crisper skin.
Recipe Variations
Different ways to make this dish your own
Lemon Garlic Parmesan
Scatter 1/3 cup (30g) finely grated Parmesan over the potatoes for the last 10 minutes of roasting for a crisp, savory crust. This makes it no longer dairy-free.
Mustard Herb Chicken
Add 1 tablespoon Dijon mustard and 1 teaspoon honey to the rub for a tangy coating that browns well.
Chicken with Green Beans
Add 8 oz (225g) trimmed green beans tossed in oil and salt to the pan for the last 12 to 15 minutes for a vegetable side without a second pan.
What to Serve With
Perfect pairings to complete the meal
Green Salad
A crisp salad with a sharp vinaigrette balances the richness of the chicken skin.
Steamed Green Vegetables
Steamed broccoli, peas or green beans add color and freshness to the plate.
Garlic Yogurt Sauce
Plain yogurt stirred with grated garlic, lemon and salt makes a cool sauce on the side (not dairy-free).
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store cooled chicken and potatoes in an airtight container for up to 4 days.
Freezer
Freeze the cooked chicken (on or off the bone) for up to 3 months. The potatoes become grainy when frozen, so eat them fresh or within the fridge window.
Make-Ahead
Rub the chicken with the herb mixture up to 24 hours ahead and keep it covered on the bottom shelf of the fridge. Halve the potatoes just before roasting, or store them in cold water and dry them well.
Reheating
Reheat on a sheet pan at 375°F (190°C) for 12 to 15 minutes until the chicken is hot through (165°F / 74°C) and the skin re-crisps. The microwave works but softens the skin.
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