Dinner
One-Pan Lemon Herb Chicken
Golden chicken thighs roasted over potatoes and lemons for a Sunday dinner that cleans up fast.
Photo by Claudio Schwarz on Unsplash
There is nothing more forgiving than a sheet pan of chicken thighs, potatoes, and lemon slices roasted at high heat until everything is bronzed at the edges.
Ingredients
Pat the chicken very dry. That simple step is the difference between pale skin and the crackly top you actually want.
What to serve with it
Add a green salad with a sharp vinaigrette, or spoon the chicken and potatoes over peppery arugula so the greens wilt at the edges.
How to make it
- 1
Heat the oven to 425 F. Pat chicken very dry.
- 2
Toss chicken with olive oil, herbs, salt, and pepper.
- 3
Scatter potatoes, lemon slices, and garlic on a sheet pan. Nestle chicken skin-side up.
- 4
Roast until the skin is golden and the potatoes are tender.
- 5
Rest for 5 minutes, then squeeze roasted lemons over everything before serving.
Serving notes
Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers reheat beautifully with a splash of pasta water.
Reviews
What cooks are saying
Reader notes
Made this on a Tuesday and my whole family went quiet at the table. The highest compliment.
Really lovely. I added a pinch of chili flakes for heat and it worked beautifully.
The instructions were clear and the timing was accurate.
This tasted like something from a little neighborhood trattoria. Simple, cozy, and very repeatable.
I appreciated the exact visual cues. Mine came out right on the first try.
