Sheet Pan Lemon Garlic Chicken and Potatoes
A bubbling tray of golden chicken thighs and crispy potatoes infused with lemon and garlic. This one-pan wonder hits all the comforting notes—juicy chicken, caramelized potatoes, and a fresh, zippy finish—without a lot of fuss. Perfect for busy weeknights, family dinners, or meal-prep moments when you want great flavor with minimal clean-up.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
- 1.5 pounds baby potatoes or fingerling potatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zest and juice (reserve a slice for serving)
- 1 teaspoon dried oregano or thyme
- 1/2 teaspoon paprika
- to taste salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley or dill
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment for easy cleanup.
- Pat the chicken thighs dry and season generously with salt and pepper on both sides.
- In a large bowl, toss the potatoes with 1 tablespoon of olive oil, a pinch of salt, and a little pepper. Spread them in an even layer on the sheet pan.
- Place the seasoned chicken thighs on the sheet pan, skin side up, nestled among the potatoes.
- In the same bowl, whisk together the remaining olive oil, minced garlic, lemon zest, lemon juice, oregano, and paprika. Pour this mixture over the chicken and potatoes, turning items to coat well.
- Roast for about 25–30 minutes, then flip the potatoes and move the chicken if needed for even browning. Continue roasting for another 10–15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and lightly charred at the edges.
- Finish with a sprinkle of fresh parsley or dill and a squeeze of extra lemon juice if you like a brighter finish. Serve hot with lemon slices on the side.