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–+ servings
Benjamin

One-Pan Lemon Herb Chicken and Potatoes is delicious!

This One Pan Chicken and Potatoes dish is the ultimate easy weeknight meal. Everything roasts together on a single sheet pan—juicy, seasoned chicken thighs and crispy, herb-roasted potatoes. Minimal cleanup, maximum flavor!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 1/2 lbs baby potatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional: chopped fresh parsley or rosemary for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
  2. In a large bowl, toss potatoes with half of the olive oil, half the seasonings, salt, and pepper.
  3. Arrange potatoes on the baking sheet.
  4. Rub chicken thighs with remaining olive oil and seasonings. Place on the baking sheet among the potatoes.
  5. Bake for 35–45 minutes, or until chicken is cooked through and potatoes are golden.
  6. Broil for 2–3 minutes if desired for extra crispiness.
  7. Garnish with fresh herbs before serving.

Notes

  • You can substitute chicken drumsticks or breasts.
  • Add carrots or green beans to the sheet pan for a veggie boost.
  • For extra flavor, marinate chicken in olive oil and herbs for 30 minutes prior.

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