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Ultra close-up macro of golden crispy skin chicken thighs and caramelized Yukon gold potatoes with lemon slices on a roasting sheet pan

Crispy Sheet Pan Lemon Herb Chicken and Potatoes

Juicy, bone-in chicken thighs roasted to golden, shatteringly crispy perfection alongside tender, caramelized baby Yukon gold potatoes, charred lemon wheels, and aromatic garlic and rosemary. An effortless one-pan Mediterranean dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Chicken & Potatoes
  • 6 pieces (approx 2.5 lbs) bone-in, skin-on chicken thighs, patted completely dry with paper towels
  • 1.5 lbs baby Yukon gold potatoes, scrubbed and halved (or quartered if larger)
  • 1 large lemon, cut into thin slices/wheels (plus 2 tbsp fresh juice for dressing)
  • 1 whole head garlic, cloves separated and peeled
Lemon Herb Marinade
  • 1/4 cup robust extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh rosemary leaves, roughly chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika (for color and depth)
  • 1 1/4 tsp coarse kosher salt
  • 1/2 tsp freshly cracked black pepper
Garnish & Serving
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tbsp flaky sea salt, for finishing

Method
 

Prep Oven & Sheet Pan
  1. Position an oven rack in the center position and preheat oven to 425°F (220°C). Lightly grease a heavy large rimmed baking sheet with 1 tablespoon of olive oil.
  2. Thoroughly pat the chicken thighs dry on all sides with paper towels. Dry skin is the ultimate secret to achieving shatteringly crisp chicken in the oven.
Toss & Arrange on Sheet Pan
  1. In a medium bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, rosemary, thyme, oregano, garlic powder, paprika, kosher salt, and black pepper.
  2. Place halved baby potatoes and peeled garlic cloves in a large bowl. Drizzle with half of the herb marinade and toss until thoroughly coated. Spread potatoes cut-side-down onto the sheet pan, leaving spaces for the chicken.
  3. Rub the remaining herb marinade all over the chicken thighs, including underneath the skin. Nestle chicken thighs skin-side-up onto the sheet pan among the potatoes. Scatter lemon wheels across the pan.
Roast to Golden Crispy Perfection
  1. Roast at 425°F for 35 to 40 minutes without flipping, until the chicken skin is deeply browned and crackling, an internal thermometer reads 175°F (80°C) at the thickest part, and the potatoes are tender and golden-crisp on the bottom.
  2. Remove from oven and let rest for 5 minutes. Spoon warm lemon-herb pan juices over the chicken and potatoes. Garnish with fresh chopped parsley and flaky sea salt. Serve hot directly from the pan or plated.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 26gProtein: 34gFat: 28gSaturated Fat: 7gCholesterol: 145mgSodium: 580mgPotassium: 780mgFiber: 3.2gSugar: 1.8gVitamin A: 380IUVitamin C: 24mgCalcium: 45mgIron: 2.8mg

Notes

Roasting the baby potatoes cut-side down against the hot metal baking sheet caramelizes their edges and absorbs the rendered chicken drippings, turning them impossibly rich and crispy.

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