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One Pan Lemon Herb Roasted Chicken and Potatoes - American recipe
There's something so satisfying about a meal that comes together on one sheet pan. I discovered this recipe during one of those hectic weeknights when I needed dinner on the table fast but didn't want to compromise on flavor. The combination of chicken thighs and baby potatoes roasting together creates this beautiful harmony where the chicken juices season the potatoes while they cook. I've made this dish dozens of times now, and it never fails to deliver. The key is getting your oven hot enough and giving the potatoes a head start. Most people throw everything in at once and wonder why their potatoes aren't tender. I learned to pop the potatoes in first for about 15 minutes, then add the chicken. This way, everything finishes at the same time. What really makes this version shine is the herb blend. I use fresh thyme, rosemary, and oregano mixed with lemon zest. The herbs get crispy in the oven heat, and that lemon zest brightens everything up. Don't skip the garlic either. I use whole cloves scattered around the pan, and they become sweet and mellow as they roast. This is perfect for Shabbat dinner when you want something elegant but not too fussy. I serve it alongside a simple green salad or some roasted vegetables. The leftovers reheat beautifully too, which makes it great for meal prep during busy weeks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2.5 pounds bone-in, skin-on chicken thighs about 8 pieces
  • 2 pounds baby potatoes halved if larger than 2 inches
  • 1/4 cup olive oil divided
  • 2 lemons zested and juiced
  • 4 cloves garlic peeled and left whole
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh oregano chopped
  • 1.5 teaspoons kosher salt divided
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon paprika

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Toss the halved potatoes with 2 tablespoons olive oil, half the lemon juice, and 3/4 teaspoon kosher salt. Spread them cut-side down on the prepared baking sheet.
  3. Roast the potatoes for 15 minutes while you prepare the chicken.
  4. In a large bowl, combine the lemon zest, remaining olive oil, thyme, rosemary, oregano, remaining salt, pepper, and paprika. Mix well.
  5. Pat the chicken thighs completely dry with paper towels. Add them to the herb mixture and toss until evenly coated.
  6. Remove the baking sheet from the oven and carefully move the potatoes to create space for the chicken. Place the chicken thighs skin-side up on the pan, nestling them between the potatoes.
  7. Scatter the whole garlic cloves around the pan and drizzle everything with the remaining lemon juice.
  8. Return to the oven and roast for 25-30 minutes, until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  9. Let rest for 5 minutes before serving. Squeeze the roasted garlic cloves over the chicken and potatoes if desired.

Notes

For extra crispy skin, place the chicken under the broiler for 2-3 minutes at the end. The dish keeps well in the refrigerator for up to 3 days and reheats nicely in a 350°F oven. You can substitute dried herbs if fresh aren't available, but use half the amount.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.