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Close-up of crispy Sheet Pan Lemon Herb Chicken Thighs and Potatoes served with lemon wedges.

Sheet Pan Lemon Herb Chicken Thighs and Potatoes

This recipe provides instructions for roasting bone-in, skin-on chicken thighs and potatoes on a single sheet pan with lemon and herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lemons
  • 1.25 pounds bone-in, skin-on chicken thighs 2 to 3, patted dry with paper towels
  • 1.25 pounds Yukon Gold potatoes scrubbed, halved and cut into ½-inch wedges
  • 1.75 teaspoons dried oregano plus more for serving
  • 1.5 teaspoons kosher salt such as Diamond Crystal, plus more for serving
  • 0.75 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
For Serving
  • 1 Mayonnaise, mustard, ketchup or hot sauce for serving

Equipment

  • Oven
  • Sheet pan
  • Large bowl

Method
 

  1. Heat oven to 425 degrees. If you like, line a sheet pan with parchment paper to help with cleanup.
  2. Trim the ends off 1 lemon. Cut this lemon in half crosswise. Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds, then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges for serving.
  3. Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt, and pepper; toss well using your hands. Drizzle in the oil and toss again.
  4. Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other. Spread the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. Do not move the chicken. Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
  5. To serve, squeeze the juice from the saved lemon half all over chicken and potatoes. Stir everything to mix in the juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt. Serve with additional lemon wedges and condiments on the side.

Notes

You can substitute 1¼ pounds chicken drumsticks for the thighs, or use a combination of thighs and drumsticks. Bone-in, skin-on breasts can also be substituted; because they cook more quickly than dark meat does, start checking them after 30 minutes of total roasting time.

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