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Cooking this sheet pan lemon herb chicken and potatoes is simple, and all you need are a few key ingredients. Here’s a complete list to get you started. - Chicken and Potatoes - 4 bone-in, skin-on chicken thighs - 1.5 pounds baby potatoes, halved - Marinade Components - 3 tablespoons extra virgin olive oil - Zest and juice of 2 fresh lemons - 4 cloves garlic, finely minced - Seasonings and Garnishes - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped (for garnishing) Using fresh ingredients makes a big difference in flavor. I love how the lemon brightens the dish. The chicken stays juicy, and the potatoes soak up all the tasty marinade. When you combine all these elements, you set the stage for a delightful meal. For the full recipe, check the details above. Enjoy cooking! Preheating the Oven Start by preheating your oven to 425°F (220°C). This high heat helps the chicken and potatoes cook evenly and get a nice crispy finish. Preparing the Marinade In a big bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Stir until all the flavors blend well. This marinade adds a bright and zesty flavor to the chicken. Marinating the Chicken Next, add the chicken thighs to the marinade. Make sure each piece gets a good coat. Cover the bowl and let the chicken marinate for at least 20 minutes. This step infuses the chicken with flavor while you prep the potatoes. Seasoning the Potatoes In another bowl, take your halved baby potatoes. Add a tablespoon of olive oil, salt, pepper, and some extra lemon juice if you like. Toss until the potatoes are well coated. This seasoning brings out their natural sweetness. Arranging Ingredients on the Sheet Pan Grab a large baking sheet. Place the marinated chicken thighs in the center, skin side up for that crispy finish. Scatter the seasoned potatoes around the chicken. Make sure they are in a single layer for even cooking. Cooking Time and Temperature Now, put the baking sheet in your preheated oven. Roast everything for about 35 to 40 minutes. This helps the chicken reach an internal temperature of 165°F (74°C) and makes the potatoes tender with a golden crust. Checking for Doneness After roasting, check the chicken's temperature with a meat thermometer. Make sure it hits that 165°F mark. The potatoes should be soft when pierced with a fork. Once done, take the baking sheet out and let it rest for a few minutes before serving. For the full recipe, check out the detailed steps and tips. Oven Techniques To get that perfect, crispy skin on your chicken, start by placing it skin-side up on the baking sheet. This helps the heat circulate around the chicken. Make sure your oven is hot. Preheat it to 425°F (220°C). The high heat makes the skin sizzle and turn golden. Broiling for Extra Crispiness For an extra crunch, broil the chicken for the last few minutes. Just watch it closely to avoid burning. Broiling gives the skin a nice, crispy finish that makes the dish even more delicious. Fresh Herb Additions Adding fresh herbs can brighten the dish. Try using basil or rosemary alongside your lemon and garlic. They add depth and make each bite more exciting. Fresh herbs also add a pop of color to your plate. Substituting Ingredients You can swap out the chicken for other proteins like pork or tofu. If you want a different taste, use lime instead of lemon. This simple change can give a fresh twist to the flavor profile. Presentation Tips When serving, lay the chicken and potatoes on a big platter. Garnish with lemon wedges and fresh parsley for a colorful look. This makes the dish more inviting and appetizing. Side Dishes That Complement Pair this dish with a light salad or steamed vegetables. A crisp green salad with a simple vinaigrette balances the meal well. You can also serve some crusty bread to soak up the tasty juices. For the full recipe, check out the complete guide. {{image_4}} You can switch out the chicken if you like. Chicken breasts work well. They cook faster, so reduce the roasting time to around 25-30 minutes. You can also try other cuts of chicken. Drumsticks or wings add a fun twist. Their skin crisps up nicely, and they soak up flavors well. Adding different veggies gives your dish a fresh look. Seasonal vegetables are great. Try zucchini, bell peppers, or carrots. Just cut them to similar sizes for even cooking. Each veggie has its own roasting time. For example, root vegetables like carrots take longer. Aim for about 40 minutes. Softer veggies, like bell peppers, need only about 25 minutes. Get creative with the marinade. You can use herbs like rosemary or basil. Mix them with the olive oil and lemon for a new taste. Don’t forget to try different citrus fruits. Lime or orange juice can change the flavor a lot. Each option adds a unique zing to your chicken and potatoes. For more ideas, check the Full Recipe for inspiration! To keep your leftover sheet pan lemon herb chicken and potatoes fresh, follow these steps: - Refrigeration Guide: Place the leftovers in an airtight container. They will stay good in the fridge for up to 3 days. Be sure to cool them to room temperature before sealing the container. - Freezing Techniques: For longer storage, freeze the chicken and potatoes. Wrap them tightly in plastic wrap or aluminum foil. Then place them in a freezer-safe bag. They can last up to 3 months in the freezer. Thaw in the fridge overnight before reheating. - Best Methods to Reheat Chicken and Potatoes: The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover with foil to keep them moist. Heat for about 20 minutes or until warmed through. You can also use a microwave, but the oven keeps the chicken crispy. - Maintaining Texture and Flavor: To keep the flavor and texture, avoid overheating. If using a microwave, use medium power and heat in short bursts. Check often to avoid drying them out. A splash of fresh lemon juice can also brighten the flavors when serving. This way, you can enjoy your delicious meal again without losing any taste! For the full recipe, check out the link. You should marinate the chicken for at least 20 minutes. This helps the flavors soak in well. If you have more time, marinate the chicken for one to two hours. This extra time makes the chicken even tastier. Yes, you can use boneless chicken. If you choose boneless thighs or breasts, adjust the cooking time. Boneless chicken cooks faster, so check it after 25 minutes. Always make sure it reaches 165°F (74°C) for safety. I love serving this meal with a simple green salad or steamed veggies. You can also pair it with rice or quinoa for extra carbs. These sides balance the dish and add more color to your plate. Yes, this recipe is gluten-free. All the ingredients used, like chicken, potatoes, and herbs, contain no gluten. Always check labels if you use any new products to ensure they are gluten-free. To check the chicken, use a meat thermometer. The internal temperature should be 165°F (74°C). You can also cut into the thickest part of the chicken. The juices should run clear, not pink. These steps ensure your chicken is cooked and safe to eat. This post covered a full recipe for chicken and potatoes. We looked at ingredients, step-by-step cooking, and helpful tips. You learned how to achieve crispy skin and enhance flavors. I gave options for variations and storage advice too. Cooking can be simple and fun. Use this recipe as a guide to create your meals. Enjoy experimenting with flavors, and share your tasty results. Your kitchen adventures await!

Sheet Pan Lemon Herb Chicken and Potatoes

Savor the delightful flavors of Zesty Lemon Herb Chicken & Roasted Potatoes with this mouthwatering recipe! Perfectly marinated chicken thighs, crispy on the outside and tender on the inside, paired with golden roasted baby potatoes make for a delicious meal that’s easy to prepare. Ready in just 1 hour, this dish is sure to impress! Click through for the full recipe and elevate your dinner tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1.5 pounds baby potatoes, halved

3 tablespoons extra virgin olive oil

Zest and juice of 2 fresh lemons

4 cloves garlic, finely minced

2 teaspoons dried oregano

1 teaspoon dried thyme

Salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped (for garnishing)

Instructions
 

Begin by preheating your oven to 425°F (220°C) to ensure it's hot enough for roasting.

    In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and freshly cracked pepper until well combined.

      Carefully add the chicken thighs to the marinade, making sure each piece is thoroughly coated. Cover the bowl and allow to marinate for at least 20 minutes. This can be done while you prepare the potatoes.

        In a separate bowl, combine the halved baby potatoes with a tablespoon of olive oil, a sprinkle of salt, freshly cracked pepper, and additional lemon juice if you prefer a tangier flavor. Toss all the ingredients until the potatoes are evenly coated.

          Take a large baking sheet and arrange the marinated chicken thighs in the center, skin side up for optimal crispiness. Scatter the seasoned potatoes around the chicken in a single layer.

            Place the baking sheet in the preheated oven and roast for approximately 35-40 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should turn tender with a golden brown exterior.

              Once fully cooked, remove the baking sheet from the oven and allow the chicken and potatoes to rest for a few minutes. Just before serving, sprinkle with chopped fresh parsley to add a burst of color and freshness.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Serve the chicken and potatoes on a large platter, garnished with additional lemon wedges and sprigs of parsley for an eye-catching presentation.