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With fresh herbs and a delicious from-scratch garlic lemon marinade, these sheet pan chicken thighs and potatoes make an amazing weeknight dinner. Your favorite flavors come together in a tasty one-pan dish.
These oven-baked chicken thighs and potatoes are a one-pan wonder! Packed with flavor and veggies that are easy to customize, you can truly make this recipe your own.
Reader Review
“Yum, I made the chicken on its own as I did lemony potatoes on the side. It was great, and super easy!”
Pamela
If you’re looking for an air fryer version of this recipe, check out our air fryer chicken thighs.
If lemon-based sauces are not your jam, check out our cilantro lime marinade.
Pro Tips/Recipe Notes
- If you use dried herbs instead of fresh ones, reduce the amounts by one-third.
- Make sure the sheet pan you use has a rim. This keeps the marinade from spilling into the oven.
- For even crispier chicken, broil on high for 3-5 minutes in the last few minutes of cooking.
Sheet Pan Lemon and Garlic Chicken Thighs and Potatoes
Ingredients
- 2 lbs chicken thighs {bone-in, skin-on}
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/3 cup olive oil
- 1/3 cup lemon juice {fresh preferred}
- 3 cloves garlic {minced}
- 3 tbsp oregano {fresh, chopped}
- 3 tbsp basil {fresh, chopped}
- 2 lbs potatoes {baby or fingerling}
- 1/2 cup onion {sliced}
Instructions
- Sprinkle chicken thighs with salt and pepper. Set aside.2 lbs chicken thighs, 1/2 tsp kosher salt, 1/4 tsp ground black pepper
- Combine olive oil, lemon juice, garlic, and herbs in a deep bowl.1/3 cup olive oil, 1/3 cup lemon juice, 3 tbsp oregano, 3 cloves garlic, 3 tbsp basil
- Add chicken and toss to coat. Marinate for at least 30 minutes or up to 36 hours.
- Preheat oven to 425˚F.
- Using tongs, remove chicken from the marinade and place on the sheet pan.
- Slice potatoes into halves or quarters and toss them in the marinade along with the sliced onions.2 lbs potatoes, 1/2 cup onion
- Using tongs, transfer the potatoes and onions to the sheet pan and drizzle any remaining marinade over the chicken, potatoes, and onions.
- Bake uncovered for 25 minutes on the middle rack, or until the internal temperature of the chicken is 165˚F.
- {optional} Broil on high for 3-5 minutes after the chicken has finished cooking to brown the tops of the chicken thighs.
Notes
- If you use dried herbs instead of fresh ones, reduce the amounts by one-third.
- Make sure the sheet pan you use has a rim. This keeps the marinade from spilling into the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious. Used carrots which took a little longer to cook. Next time I’ll cut them smaller. Overall excellent recipe. Highly recommend.
The carrots sound like a delicious addition! I wonder if you steamed them for a few minutes before roasting if they would finish cooking at the same time as the chicken. It’s worth trying.
Perfect timing! Just ordered chicken thighs in my ButcherBox!
I’m clearly stalking your online ordering habits. 😉
Yum, I made the chicken on its own as I did lemony potatoes on the side. It was great, and super easy!
So glad you liked it! 🙂
Oh my gosh, I can’t wait to have a regular sized oven again! I’m going to make so many of you recipes! The camper oven isn’t big enough to make a meal for feeding a family of nine on a sheet pan ???? we leave Louisiana in 13 days!
Where are you headed next?