Go Back
- 4 boneless, skinless chicken thighs - 1 lb baby potatoes, halved - 3 tablespoons olive oil - Zest and juice of 2 lemons - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped When I create this dish, I focus on fresh, simple ingredients. The chicken thighs give you rich flavor and stay juicy. Baby potatoes are perfect because they roast well. Olive oil adds the right amount of fat for cooking. For seasoning, lemons are key. They add brightness and zest. Garlic gives depth, while oregano and thyme add warmth. Paprika gives a subtle smokiness. I always use salt and pepper to enhance all the flavors. Garnishing with fresh parsley adds a pop of color. It also adds a fresh taste. This dish is not just tasty; it looks great on the plate too! - Preheat the oven to 425°F (220°C). - In a large bowl, mix 3 tablespoons of olive oil, the zest and juice of 2 lemons, 4 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of paprika, and salt and pepper. This creates a bright and tasty marinade. - Add 4 boneless, skinless chicken thighs to the marinade. Make sure each piece is well coated. Let the chicken sit in the marinade for at least 15 minutes. This helps the flavors soak in. - While the chicken marinates, prepare 1 pound of baby potatoes. Cut them in half and place them on a large sheet pan. Drizzle with olive oil, and season with salt, pepper, and a sprinkle of oregano. Toss them well to coat. - Now, arrange the marinated chicken thighs on the sheet pan with the potatoes. Spread them out for even cooking. - Bake everything in the preheated oven for 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and that the potatoes look golden and crispy. - For extra crispiness, you can broil the dish for 2 to 3 minutes at the end. Keep an eye on it to prevent burning! - Once done, take the sheet pan out of the oven. Let it rest for 5 minutes. This helps the juices settle. - Before serving, garnish with chopped fresh parsley for color and flavor. Enjoy your delicious meal! To get the best flavor from your chicken, marinate it well. Mix the olive oil, lemon zest, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper in a bowl. Let the chicken soak in this mix for at least 15 minutes. If you have more time, let it marinate for an hour or even overnight. This adds depth and helps the chicken absorb all those tasty herbs. If you want to change the spice level, feel free to adjust the paprika. You can use smoked paprika for a deeper flavor or leave it out for a milder taste. You can also add more garlic if you love that strong taste. Just remember, a little goes a long way! Getting that crispy skin on your chicken and golden potatoes is key. After baking, broil the dish for 2-3 minutes. This helps crisp everything up without drying it out. Keep a close eye on it while broiling. Things can go from crispy to burnt quickly! For cooking times, bake the chicken and potatoes for 25-30 minutes. The chicken should reach 165°F inside. The potatoes should be tender and golden. If they need more time, keep checking every few minutes. You want them perfectly crispy, but not overdone. {{image_2}} You can easily swap the chicken in this recipe. Try using pork or tofu instead. Pork chops or tenderloin work well. For a plant-based option, use firm tofu. Just be sure to press the tofu first to remove excess water. This helps it soak up the flavors better. Adjust cooking times accordingly. Pork may need a bit more time, while tofu cooks faster. Feel free to add your favorite veggies to this dish. Carrots, bell peppers, or broccoli all work great. Just cut them into similar sizes as the potatoes. This helps everything cook evenly. Toss them in the same olive oil and seasoning mix. This way, they soak up all the delicious flavors. It creates a colorful and tasty meal. You can change the herbs and spices for a new taste. Try using rosemary or basil instead of oregano and thyme. Each herb adds its own unique flavor. You could also add a pinch of cayenne for some heat. Experimenting with flavors keeps this dish exciting. Don't be afraid to mix and match! To store leftovers, let the dish cool down first. Then, place the chicken and potatoes in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the chicken from the potatoes if you want to keep them crispy. If you notice any moisture, use a paper towel to absorb it before sealing the container. The best way to reheat your chicken and potatoes is in the oven. Preheat the oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat for about 15-20 minutes or until they are warm. You can also use a microwave, but this may make the potatoes soft. If you use the microwave, cover the dish with a lid or microwave-safe wrap to keep moisture in. If you want to freeze your leftovers, divide the chicken and potatoes into meal-sized portions. Use freezer-safe bags or containers. Be sure to remove as much air as possible before sealing. You can freeze them for up to three months. When you are ready to eat, thaw in the fridge overnight, then reheat as mentioned above. You can serve this dish with many sides. I love a fresh green salad with a light vinaigrette. The crisp veggies balance the rich flavors of the chicken. You can also pair it with steamed broccoli or green beans. These add nice color and nutrients to your plate. For something warm, try garlic bread or a simple rice pilaf. Each of these sides complements the chicken and potatoes well. Yes, you can prepare this dish ahead of time! You can marinate the chicken in the morning and store it in the fridge. Just remember to let it sit for at least 15 minutes before cooking. For the potatoes, you can cut them and toss them in oil and seasoning too. Keep them in a sealed container until you're ready to bake. This way, you save time when you are ready to cook. The best oven temperature for this dish is 425°F (220°C). This high heat cooks the chicken quickly and makes the potatoes crispy. It allows the flavors to meld together nicely. Just make sure to check the chicken reaches an internal temperature of 165°F (75°C). This ensures it is safe to eat and delicious! This dish combines simple ingredients like chicken, baby potatoes, and fresh herbs. We covered how to prepare and bake them for a tasty meal. You learned tips to add flavor and get crispy results. Also, I shared ideas for swaps and storage. Cooking should be fun and easy. Try these steps, and enjoy a delicious, homemade feast!

Sheet-Pan Lemon Herb Chicken & Potatoes

Discover the deliciousness of Zesty Lemon Herb Chicken & Crispy Potatoes! This easy oven-baked recipe features juicy chicken thighs marinated in a vibrant lemon herb blend, paired with golden baby potatoes for the perfect side. With just a few simple ingredients and 45 minutes, you can create a meal that's bursting with flavor. Click through to explore this mouthwatering recipe and add it to your dinner rotation!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 lb baby potatoes, halved

3 tablespoons olive oil

Zest and juice of 2 lemons

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Mix well to create a marinade.

      Add the chicken thighs to the bowl, making sure they are well coated in the marinade. Let them sit for at least 15 minutes for maximum flavor.

        On a large sheet pan, arrange the halved baby potatoes in a single layer. Drizzle with olive oil and season with salt, pepper, and a sprinkle of oregano. Toss to coat.

          Place the marinated chicken thighs on the sheet pan among the potatoes.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F / 75°C internal temperature) and the potatoes are golden and crispy.

              Optional: For an extra crispy finish, broil the dish for an additional 2-3 minutes at the end of cooking.

                Once done, remove the sheet pan from the oven and let it rest for 5 minutes before serving.

                  Garnish with chopped fresh parsley before serving for a pop of color and freshness.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4