Some nights call for something easy but satisfying. This lemon herb chicken with roasted potatoes comes together in one pan and lets you skip extra dishes while still feeling like a meal.
The Story Behind This Recipe
I stumbled on this dish during a particularly busy week when I didn’t want to spend a lot of time in the kitchen but still craved something wholesome. Using just one sheet pan, I could pop chicken thighs and potatoes in the oven and forget about it until dinner time.
The lemon and fresh herbs brighten the chicken and cut through the richness, making every bite just right without complicated prep. It’s mostly hands-off cooking, which I really appreciate after a long day.
I love mixing different potato varieties depending on what I have on hand, sometimes Yukon Gold or small red potatoes. The key is cutting them into similar sizes so they cook evenly alongside the chicken.
This recipe has become a regular around here because it’s flexible but still feels a bit special. Plus, it’s a great way to get everyone eating some veggies without a fuss. When I serve this, it’s not uncommon for my family to ask for seconds on the potatoes—the garlic and herb coating really gets them hooked.
Cuisine: American
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 ½ pounds baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper
- Fresh parsley for garnish (optional)
Instructions
- Step 1. Preheat oven to 425°F (220°C).
- Step 2. In a large bowl, toss the potatoes with half the olive oil, half the garlic, salt, pepper, and half the herbs.
- Step 3. Spread the potatoes out on a baking sheet in a single layer.
- Step 4. In the same bowl, mix the remaining olive oil, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
- Step 5. Pat the chicken thighs dry and rub the lemon herb mixture all over them.
- Step 6. Nestle the chicken thighs amongst the potatoes on the baking sheet, skin side up.
- Step 7. Roast for about 35-40 minutes, until chicken reaches an internal temperature of 165°F and potatoes are tender and golden.
- Step 8. If you want crispier skin, broil for an extra 2-3 minutes, watching closely to prevent burning.
- Step 9. Let the chicken rest a few minutes before serving. Sprinkle with fresh parsley if using.
Tips for Success
- Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
- Cut potatoes into similar sizes to ensure even cooking.
- Dry the chicken skin with paper towels before applying the lemon herb rub to help it crisp in the oven.
- Check potatoes for doneness by piercing with a fork—they should be tender and just starting to brown.
- Broil at the end only if you want crispier chicken skin; keep an eye on it to avoid burning.
Variations & Substitutions
- Swap potatoes for baby carrots or parsnips for a different roast vegetable.
- Add a pinch of red pepper flakes to the lemon herb rub for some heat.
- Use fresh thyme and oregano if you have them instead of dried, adjusting amounts to taste.
- Replace lemon juice with a splash of white wine vinegar for a slightly tangier finish.
