Sheet Pan Lemon Herb Chicken

$- 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 cup cherry tomatoes You need bone-in, skin-on chicken thighs for this recipe. These provide great flavor and moisture. Baby potatoes add a nice texture and taste. Halve them for even cooking. Cherry tomatoes bring sweetness and color to the dish. - 1 lemon, zested and juiced - 3 tablespoons olive oil - 4 cloves garlic, minced The marinade is key to flavor. Use one lemon for zest and juice. This adds freshness to the chicken. Olive oil helps the marinade stick and adds richness. Garlic gives a wonderful aroma and taste. - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Seasonings elevate the dish. Oregano and thyme bring herb notes. Use salt and pepper to taste. Fresh parsley adds a pop of color and a hint of freshness at the end. This combination of ingredients makes each bite delicious and satisfying. {{ingredient_image_1}} 1. Preheat oven and mix marinade Start by preheating your oven to 425°F (220°C). This step gets your oven ready for roasting. In a large bowl, mix the zest and juice of one lemon, three tablespoons of olive oil, four minced garlic cloves, two teaspoons of dried oregano, one teaspoon of dried thyme, and salt and pepper. Stir until everything combines well. 2. Marinate chicken thighs Next, add four bone-in, skin-on chicken thighs to the bowl. Make sure each piece gets coated with the marinade. You can let this marinate for at least 15 minutes. If you have more time, let it sit in the fridge overnight for extra flavor. 1. Arrange potatoes and chicken on the sheet pan Take two cups of halved baby potatoes and spread them evenly on one side of a large sheet pan. Drizzle them with olive oil and season with salt and pepper. Toss them to coat well. After that, place the marinated chicken thighs skin-side up on the sheet pan next to the potatoes. 2. Add cherry tomatoes Now, grab one cup of cherry tomatoes and scatter them around the chicken and potatoes. This adds color and flavor to the dish. 1. Roast in the oven and broil for crispiness Slide the sheet pan into your preheated oven. Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F. The potatoes should be tender. For added crispiness, you can broil for 2 to 3 minutes at the end. 2. Resting and garnishing the dish Once cooked, take the sheet pan out and let everything rest for about 5 minutes. This helps the juices settle. Before serving, sprinkle fresh chopped parsley on top for a beautiful finish. This simple process makes a flavorful meal that everyone will love. Enjoy your cooking! Marinating chicken is key for great taste. I suggest marinating for at least 15 minutes. For the best flavor, let it sit overnight. The chicken absorbs all the lemon and herb goodness. This makes each bite burst with flavor. To achieve crispy chicken skin, place the chicken skin-side up. High heat helps it crisp nicely. You can also broil for a few minutes at the end. This extra step gives it a golden color and crunch. Ovens can vary in heat. If your oven runs hot, check the chicken a bit early. On the other hand, if it runs cool, add a few extra minutes. Always keep an eye on it. To check for doneness, use a meat thermometer. The chicken should reach 165°F. If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. This dish pairs well with a fresh salad. A simple green salad with a light vinaigrette is perfect. You can also serve it with rice or crusty bread to soak up the juices. For presentation, serve directly from the sheet pan. It looks rustic and inviting. If you want to impress, transfer it to a pretty platter. Arrange the chicken, potatoes, and tomatoes artfully. Drizzle the remaining juices on top for that extra touch. Pro Tips Marinade Time: For the best flavor, marinate the chicken thighs for at least 30 minutes, or even overnight if time allows. Vegetable Variations: Feel free to substitute or add other vegetables like bell peppers or zucchini for a colorful and nutritious boost. Herb Freshness: Fresh herbs can elevate this dish. Consider using fresh oregano and thyme if available for a more vibrant flavor. Crispy Skin: To achieve extra crispy chicken skin, pat the chicken dry with paper towels before marinating and roasting. {{image_2}} You can easily switch up your chicken cuts. If you prefer, use boneless chicken thighs or even chicken breasts. Both will cook well and stay juicy. You can also add different vegetables. Try bell peppers, zucchini, or carrots. These add color and flavor that pair nicely with the lemon herb mix. Want to boost the flavor? Add fresh herbs like rosemary or basil. They bring a unique touch to this dish. You can also explore different citrus. Lime or orange juice can make the dish even more exciting. Just think about which flavors you enjoy most. To make this recipe gluten-free, use certified gluten-free ingredients. This dish is naturally gluten-free, so you can feel good about serving it. If you're looking for low-calorie options, use skinless chicken. Replace baby potatoes with cauliflower or broccoli for fewer carbs. Enjoy the meal without guilt! After you enjoy your Sheet Pan Lemon Herb Chicken, let it cool down first. Place the chicken, potatoes, and tomatoes in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. To reheat your leftovers, the oven is your best friend. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes or until warm. This helps keep the chicken juicy and the potatoes soft. If you want to save some for later, freezing works well. First, let the dish cool completely. Then, place it in a freezer-safe container. You can keep it frozen for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven to maintain that great flavor and texture. Can I use a different type of chicken? Yes, you can use boneless chicken breasts or drumsticks. Just adjust the cooking time. Boneless cuts cook faster, while drumsticks may take a bit longer. How long can I marinate the chicken? You can marinate the chicken for at least 15 minutes. For more flavor, marinate it overnight in the fridge. What can I substitute for fresh herbs? You can use dried herbs like oregano and thyme. Just use less since dried herbs are stronger. Typically, use one-third of the amount. Are there low-carb variations for this recipe? Yes! You can skip the potatoes and use veggies like zucchini or bell peppers instead. They are low in carbs and still taste great. How do I know when chicken is fully cooked? Use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, check that the juices run clear. Is roasting the only way to cook this dish? No, you can grill or pan-sear the chicken. Just be sure to cook it until it's done. For grilling, keep the heat medium and watch it closely. This blog post detailed a simple and tasty recipe using bone-in, skin-on chicken thighs, baby potatoes, and cherry tomatoes. We explored a flavorful marinade and how to cook it perfectly. I shared tips on maximizing flavor, suggested variations, and storage info. Cooking doesn’t need to be complicated. With these steps, you can impress friends and family. Enjoy your delicious meal and feel confident in your cooking skills!$

Sheet Pan Lemon Herb Chicken

A delicious and easy one-pan meal featuring marinated chicken thighs, baby potatoes, and cherry tomatoes, all roasted to perfection.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Ingredients

4 pieces bone-in, skin-on chicken thighs
2 cups baby potatoes, halved
1 cup cherry tomatoes
1 piece lemon, zested and juiced
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, mix together the lemon zest, lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper until well combined.
Add the chicken thighs to the marinade, making sure they are fully coated. Let them marinate for at least 15 minutes (or up to overnight in the refrigerator).
On a large sheet pan, spread the halved baby potatoes evenly across one side. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
Place the marinated chicken thighs skin-side up on the sheet pan alongside the potatoes.
Scatter the cherry tomatoes around the chicken and potatoes.
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through (165°F internal temperature) and the potatoes are tender.
For extra crispiness, you can broil for an additional 2-3 minutes at the end.
Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes.
Garnish with fresh chopped parsley before serving.

Notes

Serve directly from the sheet pan on a rustic table or transfer to a platter. Arrange chicken, potatoes, and tomatoes beautifully and drizzle any remaining juices over the top for an inviting look.

Keyword chicken, easy dinner, herb, lemon, sheet pan