Crispy Sheet Pan Lemon Herb Chicken Thighs
A quick and easy one-pan meal featuring crispy skin chicken thighs and perfectly roasted baby potatoes with fresh lemon and herbs for a flavorful, comforting dinner.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
- 1.5 pounds (700 grams) baby potatoes, halved (Yukon Gold or small red potatoes)
- Juice of 1 large lemon
- Zest of 1 lemon
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 4 large garlic cloves, minced
- 3 tablespoons olive oil (extra virgin recommended)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon smoked paprika
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper if desired.
- In a large mixing bowl, toss the halved baby potatoes with 1 tablespoon olive oil, half the minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Spread evenly on one side of the sheet pan.
- Pat the chicken thighs dry with paper towels. Rub with the remaining 2 tablespoons olive oil, remaining minced garlic, lemon zest, chopped rosemary, and thyme. Season generously with salt and pepper.
- Arrange the chicken thighs skin-side up on the sheet pan next to the potatoes, ensuring they are not crowded.
- Roast in the preheated oven for 30 minutes until the chicken skin starts crisping and potatoes turn golden.
- Remove the pan from the oven and squeeze fresh lemon juice evenly over the chicken and potatoes. Toss potatoes gently to coat if desired.
- Return to the oven and roast for another 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
- Rest the chicken for 5 minutes before serving to allow juices to redistribute.
- Optional: Broil for 2-3 minutes if you want extra crispy skin, watching carefully to avoid burning.
Notes
Pat chicken skin dry before seasoning to ensure crispiness. Do not overcrowd the pan to allow air circulation. Add lemon juice halfway through roasting to keep chicken juicy and prevent bitterness. Flip potatoes halfway through cooking for even roasting. Rest chicken before serving. Broil briefly if extra crispiness is desired. Leftovers can be stored in the fridge for up to 3 days and reheated gently to restore crispiness.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Fat: 20
- Carbohydrates: 30
- Protein: 30
Keywords: chicken thighs, sheet pan dinner, lemon herb chicken, roasted potatoes, easy dinner, one pan meal, crispy chicken skin, weeknight dinner