American
Lemon Herb Sheet-Pan Chicken
Thighs, potatoes, and lemon roast on one pan with garlic and dried herbs. Dinner is the pan, plus a handful of something green if you want it.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- One pan, one temperature, almost no stirring.
- Potatoes and chicken finish together if the potatoes are cut small.
- Lemon slices roast into the drippings instead of tasting raw.
- Good leftovers for lunch, chopped over greens.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F. Toss the potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and half the herbs on a sheet pan.
- 2
Roast the potatoes alone for 10 minutes so they get a head start.
- 3
Toss the chicken with the remaining oil, salt, herbs, and pepper.
- 4
Push the potatoes to the edges. Add the chicken, garlic, onion, and lemon slices.
- 5
Roast 25 to 30 minutes, until the chicken is 165°F and the potatoes are tender when pierced.
- 6
Rest 5 minutes. Spoon the pan juices over the top before serving.
Pro tips
- Cut potatoes no bigger than a golf ball or they will lag behind the chicken.
- If the lemon starts to blacken, pull those slices early. Bitter lemon ruins the pan.
- A hot oven, not 350°F. Lower heat steams the chicken.
Easy substitutions
- Baby potatoes
- Yukon golds cut into 1-inch chunks.
- Boneless thighs
- Bone-in thighs. Give them 10 extra minutes.
- Dried oregano and thyme
- 1 tablespoon chopped fresh rosemary.
Storage and reheating
Storage
Refrigerate up to 4 days in a covered container.
Reheating
Spread on a pan and heat at 375°F for about 12 minutes, until the chicken is hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 480
- Protein
- 36 g
- Carbs
- 32 g
- Fat
- 22 g
- Fiber
- 4 g
Moderate · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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