Marry This Lemon-Thyme Sheet-Pan Chicken and Potatoes is a crispy and easy recipe, which is made with juicy chicken thighs and tender red potatoes. It’s the perfect weeknight dinner, an all-in-one meal ready in about an hour.
Jump to RecipeLemon-Thyme Sheet-Pan Chicken and Potatoes Ingredients
A simple, vibrant combination for a classic and flavorful one-pan meal.
- 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 for roasting
- 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
How To Make Lemon-Thyme Sheet-Pan Chicken and Potatoes
A step-by-step guide to this incredibly easy and delicious one-pan dinner.
- Prep the Oven and Marinade: Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, thyme, garlic, lemon zest, and lemon juice. Season with the salt and pepper.
- Combine and Season: Add the chicken thighs, potato pieces, and the lemon wedges to the bowl with the marinade. Toss everything together until it’s all well-coated.
- Arrange and Roast: Dump the entire mixture onto a single large, rimmed baking sheet. Arrange the chicken pieces skin-side up and space everything out in an even layer.
- Roast to Perfection: Roast on the middle oven rack for about 50 minutes, rotating the pan halfway through, until the chicken is golden brown and cooked through (registering 165°F on an instant-read thermometer) and the potatoes are tender.
- Serve: Transfer the chicken and potatoes to a platter. Sprinkle with fresh parsley, drizzle with any delicious pan juices, and serve with the roasted lemon wedges on the side for squeezing over the top.
Recipe Tips
For the crispiest chicken and most flavorful potatoes.
- How to get extra crispy chicken skin? The keys are a hot oven (425°F), arranging the chicken skin-side up, and making sure the pieces aren’t too crowded on the pan. This allows the hot, dry air to circulate and render the fat, resulting in perfectly crispy, golden-brown skin.
- Can I make this ahead of time? While this is best served fresh, you can do all the prep ahead. The chicken and potatoes can be tossed in the marinade and stored in a covered bowl or a large zip-top bag in the refrigerator for up to 8 hours before you plan to roast them.
- Can I use a different cut of chicken? Yes. Bone-in, skin-on chicken drumsticks would be a great substitute and would require a similar cooking time. If you want to use boneless, skinless chicken thighs or breasts, you should add them to the pan about 20-25 minutes after the potatoes have already started roasting, as they will cook much faster.
- What are the best potatoes to use? Waxy potatoes like red potatoes or Yukon Golds are perfect for this recipe. They hold their shape well during roasting and become wonderfully creamy on the inside while getting crispy on the outside.
What To Serve With Lemon-Thyme Sheet-Pan Chicken and Potatoes
Simple sides to complete this easy one-pan meal.
This all-in-one sheet pan dinner has everything you need, but it also pairs wonderfully with:
- A simple green salad with a light vinaigrette
- Steamed or roasted green beans or asparagus (you can even add them to the sheet pan for the last 15 minutes of cooking)
- Crusty bread for soaking up the delicious pan juices
How To Store Lemon-Thyme Sheet-Pan Chicken and Potatoes
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results and to re-crisp the chicken skin and potatoes, reheat them on a sheet pan in a 400°F oven for 10-15 minutes.
Lemon-Thyme Sheet-Pan Chicken and Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 30 g
- Protein: 40 g
- Fat: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, it’s not necessary with thin-skinned red potatoes. The skins get wonderfully crispy during roasting and add a lovely color and texture. Just be sure to scrub them well before cutting.
Yes. If you don’t have fresh thyme, you can use about 1/2 teaspoon of dried thyme instead.
Roasting the lemon wedges caramelizes them and makes them incredibly juicy and sweet. Squeezing the juice from these warm, roasted lemons over the finished chicken and potatoes adds an amazing final burst of flavor.
Try More Recipes:
- Potatoes au Gratin with Chives and Gruyère Recipe
- Instant Pot Potato Leek Soup Recipe
- Potato Slab Pie Recipe
Lemon-Thyme Sheet-Pan Chicken and Potatoes Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy5
servings15
minutes50
minutes550
kcalAn easy, flavorful, and complete one-pan meal featuring juicy, crispy-skinned chicken thighs and tender potatoes, all roasted together in a zesty lemon, garlic, and thyme marinade.
Ingredients
10 skin-on, bone-in chicken thighs
2 lb. red potatoes, cut into 1-inch pieces
1/3 cup olive oil
1 1/2 tsp. fresh thyme
4 cloves garlic, chopped
Zest and juice of 1 lemon, plus 1 lemon cut into wedges
3 tsp. kosher salt & 1 1/4 tsp. black pepper
2 Tbsp. fresh parsley, chopped
Directions
- Preheat oven to 425°F.
- In a large bowl, whisk together the olive oil, thyme, garlic, lemon zest, lemon juice, salt, and pepper.
- Add the chicken thighs, potato pieces, and lemon wedges to the bowl and toss to coat everything well.
- Spread the mixture in a single layer on a large, rimmed baking sheet, ensuring the chicken is skin-side up.
- Roast for about 50 minutes, rotating the pan halfway, until the chicken is golden and cooked through and the potatoes are tender.
- Garnish with fresh parsley and serve hot, squeezing the roasted lemon wedges over the top.
Notes
- A hot oven is key to getting a crispy chicken skin and nicely browned potatoes.
- Don’t overcrowd the pan; use two sheet pans if necessary to ensure everything roasts instead of steams.
- This is a perfect recipe for meal prep; you can marinate the chicken and potatoes in the morning and roast them for dinner.
- The roasted lemon wedges become sweet and juicy, providing a fantastic sauce when squeezed over the finished dish.
