One-Pan Lemon Herb Chicken

The ultimate weeknight lifesaver. Juicy bone-in chicken thighs and baby potatoes roasted on a single sheet pan with lemon, garlic, and herbs.

Prep time: 10 mins · Cook time: 35 mins · Serves 4

Ingredients

• 4-6 Bone-in, skin-on chicken thighs
• 1.5 lbs Baby yellow potatoes, halved
• 3 tbsp Olive oil
• 1 (juiced and zested) Lemon
• 4 cloves Garlic, minced
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• to taste Kosher salt and black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
3. Place the chicken thighs and halved baby potatoes in a large mixing bowl. Pour the olive oil and herb marinade over everything.
4. Toss well with your hands until the chicken and potatoes are completely coated.
5. Spread the chicken and potatoes in a single, even layer on a large rimmed baking sheet. Ensure the chicken thighs are skin-side up.
6. Roast uncovered in the preheated oven for 35-40 minutes.
7. Check that the potatoes are fork-tender and the chicken has reached an internal temperature of 165°F (with crispy, golden skin).
8. Remove from the oven and let rest for 5 minutes before serving directly from the pan.