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Two crispy Sheet Pan Lemon Herb Chicken Thighs and Potatoes served on a white plate.

Sheet Pan Lemon Herb Chicken Thighs and Potatoes

This recipe provides a simple method for cooking chicken thighs and potatoes together on one sheet pan for a quick meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lemons One for cooking, one for serving
  • 1.25 pounds bone-in, skin-on chicken thighs 2 to 3 thighs, patted dry
  • 1.25 pounds Yukon Gold potatoes Scrubbed, halved and cut into 1/2-inch wedges
  • 1.75 teaspoons dried oregano Plus more for serving
  • 1.5 teaspoons kosher salt Such as Diamond Crystal, plus more for serving
  • 0.75 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
Condiments for serving

Equipment

  • Oven
  • Sheet pan
  • Large bowl

Method
 

  1. Heat your oven to 425 degrees. If you prefer, line a sheet pan with parchment paper to help with cleanup.
  2. Trim the ends off 1 lemon. Cut this lemon in half crosswise. Thinly slice one half into rounds, then cut those rounds into small triangles. Remove any seeds and place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges for serving.
  3. Add the chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt, and pepper. Toss everything well. Drizzle in the oil and toss again to coat.
  4. Arrange the chicken thighs skin side up on one half of the prepared sheet pan. Place the potatoes and lemons on the other half, spreading the potatoes into a single layer. Roast for 20 minutes. Use a long-handled spoon to stir the potatoes, then spread them out again into a single layer. Do not move the chicken. Continue roasting until the chicken and potatoes are cooked through and golden and crisped, which takes another 15 to 20 minutes (40 to 45 minutes total roasting time).
  5. To serve, squeeze the juice from the reserved lemon half over the chicken and potatoes. Stir everything to mix in the browned bits from the bottom of the pan. Sprinkle with extra oregano and salt. Serve with the lemon wedges and your chosen condiments on the side.

Notes

If you use bone-in, skin-on chicken breasts instead of thighs, check them after 30 minutes of total roasting time because they cook faster than dark meat.