Sheet Pan Lemon and Garlic Chicken Thighs and Potatoes
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.
Servings: 4
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
Serving: 1cup | Calories: 380kcal | Carbohydrates: 18g | Protein: 28g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 98mg | Potassium: 1005mg | Fiber: 5g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 24.2mg | Calcium: 106mg | Iron: 6.9mg