Sheet Pan Lemon Herb Chicken & Potatoes
Chicken thighs and chunky potatoes roast together on one pan with fresh herbs and bright lemon for a complete dinner in under 30 minutes. This is the weeknight roast that actually tastes like you tried.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 6 pieces (about 2 lbs) chicken thighs, bone-in and skin-on
- 1.5 lbs potatoes, cut into 1-inch chunks
- 3 tbsp fresh herbs (rosemary and thyme), roughly chopped
- 1 whole lemon (zested + juiced)
Instructions
- 1
Preheat oven to 425°F and line a sheet pan with foil for easy cleanup.
- 2
Toss potatoes with 2 tbsp oil, salt, and pepper, then spread on pan.
- 3
Pat chicken thighs dry, season with salt and pepper, then arrange skin-side up on the pan with potatoes.
- 4
Scatter herbs and lemon zest over everything, then drizzle with 1 tbsp oil.
- 5
Roast 22–24 minutes until chicken skin is golden and potatoes are fork-tender.
- 6
Squeeze fresh lemon juice over the pan and serve immediately.
Tools you’ll need
- sheet pan (18 x 13 inch)
- aluminum foil
- instant-read thermometer (optional; thighs are done at 165°F thigh meat)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
