Sheet Pan Lemon Herb Roasted Chicken and Potatoes

Name: Sheet Pan Lemon Herb Roasted Chicken and Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 900g Bone-in, Skin-on Chicken Thighs or Drumsticks; 700g Baby Potatoes (such as Yukon Gold or red potatoes), quartered; 1 Large Lemon, half thinly sliced, half juiced; 4 cloves Garlic, minced; 3 tbsp Olive Oil; 1 tbsp Fresh Rosemary, chopped; 1 tbsp Fresh Thyme, chopped; 1 tsp Salt; ½ tsp Black Pepper; Optional Fresh Parsley, chopped, for garnish

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For busy weeknights in February, a sheet pan meal is a lifesaver, and this Lemon Herb Roasted Chicken and Potatoes is a delicious and healthy option. It simplifies dinner by cooking everything on a single pan, minimizing cleanup without compromising on flavor. The chicken emerges tender and moist, while the potatoes become beautifully golden and crispy, all coated in a bright, zesty lemon and herb dressing. It's a wholesome, satisfying meal that truly highlights the fresh flavors of simple ingredients.

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Sheet Pan Lemon Herb Roasted Chicken and Potatoes

Prep Time15 min

Cook Time50 min

Servings4 servings

DifficultyEasy

Equipment

Large Baking SheetParchment PaperLarge Mixing BowlTongs

Instructions

1
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper for easier cleanup.
2
In a large bowl, combine the quartered baby potatoes, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Toss well to ensure the potatoes are evenly coated.
3
Place the seasoned potatoes on one side of the prepared baking sheet in a single layer. Arrange the chicken pieces on the other side of the baking sheet. Squeeze the juice from half of the lemon over both the chicken and potatoes. Distribute the lemon slices over and around the chicken and potatoes.
4
Roast for 25 minutes. Then, carefully flip the chicken and toss the potatoes to ensure even browning. Continue roasting for another 20-30 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the potatoes are tender and golden brown.
5
If desired, for extra crispy skin, you can switch the oven to broiler mode for the last 2-3 minutes, watching carefully to prevent burning.
6
Remove from oven, let rest for a few minutes, then garnish with fresh chopped parsley if using. Serve hot directly from the sheet pan or transfer to a platter.

Nutrition

Calories580 kcal

Protein40g

Fat35g

Carbohydrates

Frequently Asked Questions

Can I use boneless chicken?

Yes, boneless chicken thighs can be used, but they will cook faster. Reduce the initial roasting time to 15-20 minutes, then flip and continue for another 10-15 minutes, or until cooked through. Bone-in chicken usually yields more flavor and moisture.

What other vegetables can I add?

Broccoli florets, asparagus spears, bell peppers, or green beans are great additions. Add them during the last 15-20 minutes of roasting so they don't overcook.

How can I ensure the potatoes get crispy?

Ensure the potatoes are cut into roughly equal-sized pieces and spread in a single layer on the sheet pan, without overcrowding. Tossing them halfway through roasting helps expose all sides to the heat. Using parchment paper can also aid crisping.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.