Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet Pan Lemon Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

  • Author: Leila
  • Total Time: 1 hour
  • Yield: 4 servings

Description

A simple and flavorful Sheet Pan Lemon Chicken and Potatoes recipe featuring golden, crispy chicken thighs and tender, seasoned potatoes baked together for an easy all-in-one meal.

Ingredients

Chicken and Marinade

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon sweet paprika
  • 1 teaspoon salt
  • ¼ teaspoon cracked black pepper
  • Juice and zest of 1 lemon

Potatoes

  • 4 medium russet potatoes, diced in 1-inch cubes
  • Juice and zest of 1 lemon (used in marinade)

Garnish (Optional)

  • Fresh Italian parsley, chopped
  • 1 lemon, thinly sliced

Instructions

  1. Preheat oven: Preheat your oven to 400°F to prepare for baking the chicken and potatoes.
  2. Prepare marinade: In a large mixing bowl, combine olive oil, garlic powder, Italian seasoning, sweet paprika, salt, pepper, and the juice and zest of one lemon. Mix well to create a flavorful marinade.
  3. Coat potatoes: Place the diced potatoes on a large sheet pan. Pour half of the marinade over the potatoes and toss with a spatula or spoon until all the potatoes are evenly coated.
  4. Prepare chicken: Pat the chicken thighs dry with paper towels. Add them to the remaining marinade in the mixing bowl and toss until the chicken is evenly coated.
  5. Arrange on sheet pan: Place the marinated chicken thighs skin side up on the sheet pan alongside the coated potatoes, ensuring there is some space between pieces for even cooking.
  6. Add lemon slices: Thinly slice the remaining lemon and tuck the slices in between the chicken and potatoes on the sheet pan for extra citrus flavor during baking.
  7. Bake: Transfer the sheet pan to the preheated oven and bake for 35-40 minutes, until the chicken skin is golden brown and crispy, potatoes are golden and tender, and the chicken reaches an internal temperature of 165°F.
  8. Optional broil: For extra crispy chicken skin, switch the oven to broil for the last 2-3 minutes of cooking, watching closely to avoid burning.
  9. Rest and garnish: Remove the sheet pan from the oven and let the chicken rest for 5 minutes. Garnish with fresh chopped Italian parsley before serving.

Notes

  • Make sure to pat the chicken dry to help achieve crispy skin.
  • Use an instant-read thermometer to ensure the chicken is fully cooked to 165°F internally.
  • Cut potatoes evenly to ensure uniform cooking.
  • Feel free to substitute russet potatoes with Yukon Gold for a creamier texture.
  • This dish pairs well with a simple green salad or steamed vegetables.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/sheet-pan-lemon-chicken-and-potatoes-recipe/