Lemon Herb Oven-Baked Chicken with Potatoes
Juicy chicken thighs and golden potatoes are coated in a fragrant lemon, garlic, and herb oil, then baked together on one sheet pan until beautifully browned and tender.
- Prep20 min
- Cook45 min
- Total1h 5m
- DifficultyEasy
- Servings6
This is one of those effortless dinners that feels both comforting and special. Bone-in, skin-on chicken thighs stay juicy while the potatoes soak up all the lemony, garlicky pan juices.
Everything roasts on a single sheet pan, so cleanup is a breeze. Serve it straight from the oven with a simple green vegetable on the side, and you have a complete meal that tastes like a Greek taverna classic.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Move the oven rack one level up from the center. Preheat the oven to 400°F. Spray a rimmed 18x13-inch baking sheet with non-stick cooking spray (preferably a dark-coated sheet for better browning).
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 tablespoons of the parsley.
- Put the potatoes in a large bowl. Pour or spoon half of the herb mixture over them, toss to coat evenly, then season with salt and pepper to taste and toss again.
- Spread the potatoes evenly over the prepared baking sheet.
- Place the chicken in the now-empty large bowl. Pour the remaining herb mixture over it and toss to coat. Season both sides of the thighs with salt and pepper, then arrange them over the potatoes on the baking sheet.
- Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 45 minutes. For extra browning, you can broil during the last few minutes.
- If the chicken is done before the potatoes, remove the chicken to a plate and continue baking the potatoes until soft.
- Remove from the oven, sprinkle with the remaining parsley, and serve.
💡 Tips
- For extra crispiness, pat the chicken thighs dry before coating.
- If you don't have Yukon gold potatoes, use any waxy potato variety.
- Serve with steamed green beans or a simple Greek salad.
Inspired by a recipe from Cooking Classy