Sheet Pan Lemon Chicken & Roasted Potatoes
Chicken thighs and potato wedges roast together on one sheet pan with lemon and fresh herbs until golden and juicy. Finish with pomegranate seeds for a bright, crunchy contrast.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs potatoes, cut into 1-inch wedges
- 1 whole lemon, halved
- 2 tbsp fresh herbs (rosemary, thyme, or parsley), chopped
- 3 tbsp olive oil
- 1 tsp salt and black pepper
Instructions
- 1
Toss potato wedges with 2 tbsp olive oil, salt, and pepper on a sheet pan, then spread in an even layer.
- 2
Roast potatoes at 425°F for 20 minutes until they start to soften and brown at edges.
- 3
Toss chicken thighs with remaining 1 tbsp oil, fresh herbs, salt, and pepper, then nestle among potatoes.
- 4
Tuck lemon halves between chicken and potatoes, then roast 25–30 minutes until chicken reaches 165°F.
- 5
Squeeze roasted lemon over the pan, top with pomegranate seeds if desired, and serve hot.
Tools you’ll need
- sheet pan (18 x 13-inch)
- instant-read thermometer
- chef's knife
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