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With fresh herbs and a delicious 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 are a one-pan wonder! Packed with flavor and veggies that are easy to customize, you can truly make this recipe your own.
You’ll also love our buffalo chicken thighs. And if you’re looking for an air fryer version of this recipe, check out our air fryer chicken thighs.
What Ingredients Do You Need For Sheet Pan Chicken Thighs?
- Chicken thighs – shocking I know. I used bone-in, skin-on from Butcher Box.
- Onions & garlic because you’re worth it.
- Liquids – olive oil and lemon juice.
- Baby potatoes – take them down in their prime!
- Spices – basil, oregano, salt, and pepper.
If you have any leftover fresh lemons after making this recipe, check out our post on how to freeze lemons.
Here’s How to Make Chicken Thighs Baked in an Oven
*A detailed and printable recipe card is available at the bottom of the post
You’re going to salt and pepper the chicken thighs because underseasoned chicken is a crime.
Next up: combine chopped herbs, garlic, lemon juice, and olive oil in a deep mixing bowl. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes or up to 36 hours. Sustainability tip: using a bowl means you’re not tossing out a single-use Ziploc after the chicken finishes marinating.
While the chicken is marinating, slice the potatoes in halves or quarters, and give the onions a rough chop. Arrange the marinated chicken on a rimmed baking sheet.
Add the potatoes and onions to the remaining marinade, and toss to coat. Arrange those on the sheet pan around the chicken. If you have any remaining marinade, go ahead and drizzle that all over the chicken and veggies.
Bake at 425˚F degrees for 25 minutes on the middle rack, or until the internal temperature of the chicken is 165˚F degrees. Optional: for even crispier chicken, broil on high for 3-5 minutes in the last few minutes of cooking.
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.
- I prefer to not use foil or parchment for most sheet pan meals because I feel that it interferes with the delicious searing action you want for the veggies. For easier cleaning, once the food is removed from the sheet pan, add a little water and stick it back in the warm oven for 10 minutes. It will loosen any stuck-on foods and make it super easy to clean.
Sheet Pan Chicken Thighs
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
- 3 tbsp oregano {fresh, chopped}
- 3 tbsp basil {fresh, chopped}
- 3 cloves garlic {minced}
- 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 herbs, garlic, lemon juice, and olive oil 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 425F degrees.
- Using tongs, remove chicken from the marinade and place on the sheet pan.
- Slice potatoes in 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 165F degrees.
- {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?