![- 4 boneless, skinless chicken thighs - 1 lb baby potatoes, halved - 1 lemon, zested and juiced - 3 tablespoons extra virgin olive oil - 4 garlic cloves, minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 teaspoon paprika - Salt and freshly ground pepper to taste - 1 cup broccoli florets (for added color and nutrition) When I make this dish, I get excited about using fresh ingredients. The chicken thighs are juicy and flavorful. They pair perfectly with the baby potatoes, which crisp up beautifully. The lemon adds a bright and zesty touch. It brings life to the dish. I always zest the lemon first. This step releases the essential oils, which pack a punch of flavor. Then, I squeeze the lemon juice right into the marinade. Using fresh herbs like rosemary and thyme makes a big difference. They add a lovely aroma as they cook. I love to chop them finely so their flavor spreads evenly. Garlic, of course, gives that extra depth. If you want more color and nutrition, consider adding broccoli florets. They roast nicely and add a pop of green. For the full recipe, check out the detailed instructions. Each ingredient plays a key role in making this meal a hit. Enjoy cooking! First, preheat your oven to 425°F (220°C). This temperature helps the chicken and potatoes cook evenly. Next, line a sheet pan with parchment paper. This makes cleanup easy and helps prevent sticking. In a large bowl, mix your marinade. Combine 3 tablespoons of olive oil, the juice and zest of one lemon, minced garlic, chopped rosemary, chopped thyme, paprika, and a pinch of salt and pepper. Whisk it all together. This mixture adds great flavor. Now, add your chicken thighs to the marinade. Make sure each piece gets coated well. For the best flavor, let the chicken marinate for at least 15 minutes at room temperature. If you have more time, refrigerate it for up to 1 hour. This helps the flavors soak in. While the chicken marinates, prepare the baby potatoes. Place the halved potatoes on your lined sheet pan. Drizzle them with olive oil and season with salt and pepper. Toss them well so they are coated evenly. Spread them out in a single layer. This helps them crisp up nicely. If you want to add broccoli florets, toss them on the pan as well. They add color and nutrition to the dish. Once your chicken has marinated, take it out of the bowl. Place the chicken thighs on the sheet pan with the potatoes. Arrange them so they cook evenly. Now, put the sheet pan in the oven. Roast for 30-35 minutes. Check the chicken’s internal temperature; it should reach 165°F (75°C) to be safe to eat. The potatoes should be golden and crisp. If you want a golden finish, broil the dish for an extra 2-3 minutes at the end. Keep a close eye on it to avoid burning. After cooking, carefully take the pan out of the oven. Let the dish rest for about 5 minutes. This allows the flavors to settle. Now, you can enjoy your savory Sheet Pan Lemon Herb Chicken and Potatoes! For the complete cooking guide, refer to the Full Recipe. To get juicy chicken, marinate it well. I suggest marinating for at least 15 minutes. For deeper flavor, let it sit in the fridge for up to 1 hour. This helps the flavors sink in. Use a meat thermometer to check doneness. The chicken should reach 165°F (75°C) inside. Insert the thermometer into the thickest part of the thigh. This ensures your chicken is safe to eat. Arranging the potatoes is key to crispiness. Place them cut-side down on the sheet pan. This helps them brown evenly. Roasting in a single layer is important. If you crowd the pan, your potatoes may steam instead of roast. This can lead to soggy potatoes. More space means better air flow and crisp edges. Serve the chicken and potatoes right from the sheet pan. This gives a nice, rustic feel. If you want to impress, transfer it to a big platter. Add garnishes for a pop of color. Fresh lemon slices and more herbs look great. They make your dish more appealing and delicious. {{image_4}} You can switch up the herbs in this dish. Try using basil or oregano instead of rosemary and thyme. Fresh herbs give great flavor, but dried herbs work too. If you prefer dried herbs, use about one-third the amount. Dried herbs are easy to store and use anytime. Feel free to add more veggies to your sheet pan. Carrots, bell peppers, or green beans pair well with chicken and potatoes. You can also use seasonal veggies. In spring, try asparagus or peas. In fall, sweet potatoes or brussels sprouts work nicely. These additions bring color and nutrition. For a flavor kick, think about adding spices. Paprika adds a nice warmth, but you can also try cumin or chili powder for extra heat. Zest from other citrus fruits like lime or orange can brighten the dish. Each change will give your meal a unique twist, making it fun to explore. To keep your leftovers fresh, place them in an airtight container. This helps prevent moisture loss and keeps flavors intact. Store the container in the fridge. Your lemon herb chicken and potatoes will last up to three days. If you want to keep them longer, consider freezing them. In the freezer, they can last for up to three months. For reheating, the oven works best. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warm. You can also use a microwave if you’re in a hurry. Just be careful; it may make the potatoes a bit soft. To keep the texture nice, try reheating in the oven whenever possible. For a quick snack, you can also enjoy the chicken cold. It's still tasty and full of flavor! You can serve many side dishes with this meal. Here are some tasty options: - Steamed green beans: They add crunch and color. - Simple salad: A fresh salad with mixed greens is perfect. - Rice or quinoa: These grains soak up the juice well. - Roasted carrots: They bring sweetness that pairs nicely. - Garlic bread: This adds a nice touch for bread lovers. Yes, you can! Try these cuts for a fun twist: - Chicken breasts: They cook fast and stay juicy. - Drumsticks: They add a nice crispy skin. - Wings: Great for a fun, finger-licking option. Absolutely! To prep this dish in advance: - Marinate the chicken: You can do this a day before. - Chop the potatoes: Keep them in water to stay fresh. - Store in the fridge: Use airtight containers for best results. You can make it lighter with a few simple swaps: - Use skinless chicken: This cuts down on fat. - Swap olive oil for broth: It reduces calories while keeping taste. - Add more veggies: Include spinach or bell peppers for nutrition. You can find the Full Recipe [here]. It has all the details you need to make this dish perfectly. This recipe gives you a tasty and easy sheet pan lemon herb chicken dish. We've covered ingredients, step-by-step cooking methods, and tips for perfect results. Don't forget the option to add your favorite veggies for more flavor. You can also change this dish with different herbs and spices. Follow the storage tips to keep leftovers fresh. Enjoy making this simple, healthy meal that brings great taste to your table!](https://joymealplan.com/wp-content/uploads/2025/07/eaffd7d4-0358-4ae2-a047-6502860c21d0-300x300.webp)
Sheet Pan Lemon Herb Chicken and Potatoes
Discover the deliciousness of Zesty Lemon Herb Chicken & Crispy Potatoes! This easy sheet pan recipe brings together juicy chicken thighs and perfectly roasted potatoes, all infused with bright lemon flavor and fresh herbs. Perfect for a weeknight dinner, it’s not only tasty but visually stunning too.