Description
This Herb-Infused Lemon Garlic Chicken and Crispy Potatoes is a simple yet elegant sheet pan meal bursting with flavor. Juicy, golden-brown chicken infused with fresh herbs, zesty lemon, and roasted garlic pairs perfectly with crispy, caramelized potatoes. This one-pan meal is quick to prepare, easy to clean up, and perfect for busy weeknights or a cozy weekend dinner.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- Zest and juice of 2 medium lemons
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 pound baby potatoes, halved
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C).
- Make the Marinade: In a bowl, whisk together olive oil, garlic, lemon zest, lemon juice, rosemary, thyme, parsley, salt, and black pepper.
- Marinate the Chicken: Coat the chicken thighs evenly with half the marinade and let them sit for at least 15 minutes.
- Season the Potatoes: Toss the halved baby potatoes with the remaining marinade.
- Assemble on a Sheet Pan: Arrange the chicken and potatoes in a single layer on a large baking sheet.
- Roast: Bake for 35-40 minutes, stirring the potatoes halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
- Serve: Let rest for a few minutes, garnish with fresh herbs if desired, and enjoy!
Notes
- Make it Crispier: Broil the dish for the last 2-3 minutes for extra golden skin.
- Protein Swap: Use chicken breasts, drumsticks, or even salmon for variation.
- Vegetable Additions: Brussels sprouts, carrots, or green beans can be roasted alongside the potatoes.
- Storage: Leftovers can be refrigerated for up to 4 days. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Mediterranean