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Perfect One-Pan Lemon Herb Chicken Thighs with Baby Potatoes

one-pan lemon herb chicken thighs with baby potatoes - featured image
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Juicy, crispy-skinned chicken thighs and tender baby potatoes roasted together in one pan with lemon, garlic, and herbs. An easy, flavorful weeknight dinner that requires minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • 1.5 lbs (680g) baby potatoes (yellow or red), halved if large
  • 4 cloves garlic, minced
  • 2 lemons (1 juiced, 1 sliced)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Fresh thyme sprigs for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. Wash and dry baby potatoes. Halve any larger ones so they are roughly 1-2 inches across.
  3. In a large mixing bowl, toss potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread in a single layer on the prepared baking sheet. Roast for 10 minutes.
  4. While potatoes roast, pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  5. In a small bowl, mix dried oregano, dried thyme, dried rosemary, and paprika.
  6. In the same bowl used for potatoes, combine remaining 1 tablespoon olive oil, minced garlic, juice of 1 lemon, and the dried herb mix. Add chicken thighs and toss to coat evenly.
  7. After 10 minutes, remove pan from oven. Arrange chicken thighs skin-side up among the potatoes. Tuck lemon slices around the chicken and potatoes.
  8. Roast for 30-35 minutes. At the 20-minute mark, flip chicken over to ensure even crisping. Chicken is done when skin is golden brown and internal temperature reaches 165°F (74°C); potatoes should be fork-tender.
  9. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and garnish with fresh thyme sprigs if desired. Serve directly from the pan.

Notes

For extra crispy skin, broil for the last 2-3 minutes, watching carefully. Let chicken rest at room temperature for 15-20 minutes before roasting for even cooking. If using boneless chicken thighs, reduce cooking time by 10 minutes. For a low-carb version, swap potatoes with cauliflower florets and reduce roasting time by 10 minutes.

Nutrition

Keywords: one-pan chicken, lemon herb chicken, sheet pan dinner, chicken thighs, baby potatoes, easy weeknight dinner

Find it online: https://recipebelle.com/perfect-one-pan-lemon-herb-chicken-thighs-with-baby-potatoes/