Description
A fast, easy, and healthy 30-minute weeknight dinner featuring juicy chicken thighs and crispy baby potatoes roasted on a single sheet pan with a bright lemon herb marinade.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs baby potatoes (yellow or red)
- 1 medium red onion, sliced into half-moons
- 1 cup cherry tomatoes, halved (optional)
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Zest of 2 lemons
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
- Pat chicken thighs dry with paper towels. If using large potatoes, cut into 1-inch cubes; if using baby potatoes, rinse and pat dry thoroughly.
- In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, smoked paprika, salt, and pepper until emulsified.
- Add chicken, potatoes, and sliced onion to the bowl. Toss until evenly coated in the marinade.
- Spread the mixture onto the prepared sheet pan in a single layer, ensuring pieces are not crowded to allow for proper roasting.
- Roast for 25-30 minutes. Halfway through (around 15 minutes), flip the chicken and stir the potatoes to ensure even browning.
- Chicken is done when internal temperature reaches 165°F (74°C) and potatoes are fork-tender and golden brown.
- Remove from oven and let chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
[‘Do not crowd the pan; steam prevents crisping. Use two pans if necessary.’, ‘Pat chicken and potatoes very dry before tossing to ensure browning.’, ‘Use fresh lemon juice and zest for best flavor; bottled juice tastes flat.’, ‘Potatoes can become mealy if frozen, so this dish is best enjoyed fresh.’, ‘Chicken breasts can be substituted but should be pounded to even thickness and checked at 20 minutes to prevent drying out.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 4
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
Keywords: sheet pan dinner, lemon herb chicken, crispy potatoes, quick weeknight meals, healthy chicken recipe, one pan meal, 30 minute dinner