Sheet Pan Lemon Herb Chicken with Potatoes
Sheet Pan Lemon Herb Chicken with Potatoes
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 1/2 pounds baby Yukon Gold potatoes, halved or quartered if large
- 1 red onion, cut into 1/2-inch wedges
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the halved or quartered baby Yukon Gold potatoes and red onion wedges. Add 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned potatoes and red onion in a single layer on one half of the prepared sheet pan.
⏱️ 2 min
- 4
In the same large bowl (no need to wash it), combine the trimmed chicken thighs, minced garlic, chopped fresh rosemary, chopped fresh thyme, lemon zest, lemon juice, the remaining 2 tablespoons of olive oil, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Toss until the chicken is well coated.
⏱️ 5 min
- 5
Arrange the seasoned chicken thighs in a single layer on the other half of the sheet pan, alongside the potatoes and onions.
⏱️ 2 min
- 6
Bake for 20 minutes. After 20 minutes, carefully flip the chicken and stir the potatoes and onions. Continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and lightly browned.
⏱️ 35 min•🌡️ 400
- 7
Remove the sheet pan from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Chicken with Potatoes
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 1/2 pounds baby Yukon Gold potatoes, halved or quartered if large
- 1 red onion, cut into 1/2-inch wedges
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the halved or quartered baby Yukon Gold potatoes and red onion wedges. Add 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned potatoes and red onion in a single layer on one half of the prepared sheet pan.
⏱️ 2 min - 4
In the same large bowl (no need to wash it), combine the trimmed chicken thighs, minced garlic, chopped fresh rosemary, chopped fresh thyme, lemon zest, lemon juice, the remaining 2 tablespoons of olive oil, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Toss until the chicken is well coated.
⏱️ 5 min - 5
Arrange the seasoned chicken thighs in a single layer on the other half of the sheet pan, alongside the potatoes and onions.
⏱️ 2 min - 6
Bake for 20 minutes. After 20 minutes, carefully flip the chicken and stir the potatoes and onions. Continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and lightly browned.
⏱️ 35 min•🌡️ 400 - 7
Remove the sheet pan from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 1 min