Lemon-Thyme Sheet-Pan Chicken and Potatoes

Name: Lemon-Thyme Sheet-Pan Chicken and Potatoes
Prep time: 15 min
Total time: 1 h 5 min
Yield: 4 - 6 serving(s)
Ingredients: 1/3 c. olive oil; 1 1/2 tsp. roughly chopped fresh thyme; 4 garlic cloves, chopped; Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges; 3 tsp. kosher salt; 1 1/4 tsp. black pepper; 10 skin-on, bone-in chicken thighs (4 to 4½ pounds); 2 lb. red potatoes (6 medium), cut into 1-inch pieces; 2 tbsp. finely chopped fresh parsley

It’s a one-pan wonder—less dishes, less mess.

By Ree DrummondUpdated: Jan 3, 2024

4.3

7 Ratings

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lemon thyme sheet pan chicken and potatoes on blue plate

Danielle Daly

Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 5 mins

Squeeze the roasted lemon wedges on the chicken before serving—it’s magical.

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Ingredients

1/3 cup
olive oil
1 1/2 tsp.
roughly chopped fresh thyme
4
garlic cloves, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
3 tsp.
kosher salt
1 1/4 tsp.
black pepper
10
skin-on, bone-in chicken thighs (4 to 4½ pounds)
2 lb.
red potatoes (6 medium), cut into 1-inch pieces
2 Tbsp.
finely chopped fresh parsley

Directions

1. Step 1Preheat the oven to 425˚. Whisk the olive oil, thyme, garlic, lemon zest, lemon juice, salt and pepper in a large bowl.
2. Step 2Add the chicken, potatoes and lemon wedges to the bowl. Toss well.
3. Step 3Dump the mixture onto a rimmed baking sheet. Turn the chicken skin-side up and space the pieces evenly apart.
4. Step 4Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165˚ on an instant-read thermometer, about 50 minutes. Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the baking sheet and squeeze the roasted lemon wedges on the chicken.