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Roasted lemon herb chicken with golden potatoes
Roasted lemon herb chicken with golden potatoes

Lemon-herb chicken with golden potatoes, roasted together on one tray for a straightforward dinner and easier cleanup.

Prep: 15 minutes   Cook: 40 minutes   Total: 55 minutes   Yield: 4 servings

Watch the Recipe Video Here

Watch: Sheet-Pan Lemon Herb Chicken and Potatoes recipe video

Ingredients

  • 600 g boneless chicken thighs or breasts
  • 500 g potatoes, cut into bite-size pieces
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

Instructions

  1. Heat oven to 220°C (425°F) and line a baking tray.
  2. Toss potatoes and onion with half the oil, garlic, oregano, salt and pepper; roast for 15 minutes.
  3. Coat chicken with remaining oil, lemon juice and seasoning.
  4. Add chicken to the tray and roast another 20–25 minutes, until potatoes are tender and chicken reaches 74°C (165°F).
  5. Rest briefly, spoon over pan juices and serve with lemon wedges.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

SOLE PICK COOK-ALONG

Lemon-Thyme Sheet Pan Chicken and Potatoes — Food Network

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Prep: 15 min

Cook: 40 min

Total: 55 min

Yield: 4 servings

Ingredients

  • 4 (about 800 g total) bone-in, skin-on chicken thighs
  • 700 g baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 lemon, zest and juice
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • 1 medium red onion, cut into wedges
  • to taste salt and black pepper
  • 2 tablespoons, optional chopped parsley

Instructions

  1. Heat oven to 220°C (200°C fan). Line a large rimmed tray with baking paper or lightly oil it.
  2. Mix olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt and pepper.
  3. Toss potatoes and onion with half the mixture and spread in one layer.
  4. Coat chicken with the remaining mixture and place skin-side up among the potatoes, leaving space between pieces.
  5. Roast for 35–45 minutes, turning potatoes once. Check the thickest part of each chicken thigh with a food thermometer; it must reach 74°C and the probe must not touch bone.
  6. Rest chicken for 5 minutes, scatter with parsley if using, and serve with the tray juices.