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For this dish, you will need: - 4 chicken thighs (bone-in, skin-on) - 1 pound baby potatoes, halved These chicken thighs bring rich flavor and juicy goodness. The skin crisps up nicely, making every bite a delight. The baby potatoes soak up all the tasty juices, making them extra special. To make the marinade, gather: - 2 tablespoons olive oil - 2 lemons (1 zested and juiced, 1 sliced) - 4 garlic cloves, minced - 1 tablespoon fresh thyme leaves - 1 tablespoon fresh rosemary, chopped - 1 teaspoon paprika - Salt and pepper to taste This marinade packs a punch! The lemon adds bright flavor, while garlic gives a nice depth. Fresh herbs like thyme and rosemary bring an earthy note. Paprika adds warmth and a hint of spice. You will also need: - Fresh parsley for garnish This parsley adds a pop of color and freshness. It makes the dish look appealing and vibrant. Just sprinkle it on top before serving for that perfect finish. Start by preheating your oven to 425°F (220°C). This high heat will help crisp the chicken skin. It also cooks the potatoes perfectly. Next, grab a large bowl. You will mix the marinade in it. Combine the olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, paprika, salt, and pepper. Stir this mix well. Now, it’s time to add the chicken thighs to the bowl. Toss the chicken until it is well coated in the marinade. Make sure every piece gets some flavor. Let the chicken marinate for at least 15 minutes. If you have time, marinate it for up to 2 hours in the fridge. This step makes the chicken juicy and full of taste. While the chicken marinates, prepare the potatoes. Place halved baby potatoes in a separate bowl. Drizzle them with olive oil, salt, and pepper. Toss to coat the potatoes evenly. On a large sheet pan, arrange the marinated chicken thighs skin-side up. Surround them with the halved potatoes and lemon slices. Bake everything in the preheated oven for 35 to 40 minutes. The chicken should reach an internal temperature of 165°F (75°C). The skin will be crispy, and the potatoes will be tender and golden. Once done, take the pan out of the oven. Let it rest for 5 minutes before serving. You can garnish with freshly chopped parsley for a nice touch. To get that perfect crispy skin, start with bone-in, skin-on chicken thighs. This cut holds moisture and flavor well. Dry the skin with paper towels before marinating. The drier the skin, the crispier it gets. When you bake, place the chicken skin-side up on the pan. This helps the heat to circulate and crisp the skin. You can also brush a little olive oil on the skin before cooking. This extra layer helps it crisp up nicely. For the best potatoes, choose baby potatoes. They cook evenly and are tender. Halve them for quicker cooking and better texture. Toss them in olive oil, salt, and pepper to enhance their flavor. Arrange the potatoes around the chicken on the sheet pan. This way, they soak up the chicken juices and seasoning while they bake. Bake them until they turn golden and soft. Check for doneness by piercing a potato with a fork; it should go in easily. To save time, marinate the chicken ahead of time. You can do this the night before. Just place the chicken in the marinade and cover it in the fridge. When you’re ready to cook, the chicken will be extra flavorful. You can also prep the potatoes while the chicken marinates. This way, you can pop everything in the oven together. Clean as you go to make the process smooth. Keep your workspace tidy to make cooking less stressful. {{image_2}} You can mix up this dish with different veggies. Try carrots, bell peppers, or zucchini. These will add color and taste. If you want to use chicken breasts, that works, too. Just adjust the cooking time, as breasts may cook faster. To boost the flavor, add some crushed red pepper for heat. You can also use different herbs, like oregano or dill. For a zesty kick, add capers or olives. A splash of white wine can deepen the taste and make it fancy. Serving this dish is simple. You can dish it out right from the pan for a rustic vibe. Plate individual servings with a lemon slice on each plate for a fresh look. Pair it with a side salad or some crusty bread to soak up the juices. Enjoy every bite! After you cook your sheet-pan lemon herb chicken and potatoes, let them cool. Store leftovers in an airtight container. This keeps flavors fresh. You can refrigerate your dish for up to 3 days. When you are ready to eat, just grab it from the fridge. If you want to save your meal for later, freezing is a great option. Place the cooled chicken and potatoes in a freezer-safe container. Make sure to seal it tightly. This meal can last in the freezer for up to 3 months. When you are ready to enjoy it again, thaw it in the fridge overnight before reheating. To reheat your chicken and potatoes, use an oven. Preheat it to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. This warms everything evenly. You can also use a microwave if you are in a hurry. Just heat in short bursts, stirring in between, until warm. Enjoy your tasty meal! Yes, you can use chicken breasts. They will cook faster than thighs. Adjust your baking time to about 25-30 minutes. Check for a nice golden color on the skin. I recommend using bone-in breasts for more flavor. Skin-on breasts will also give you that crispy texture you want. You can use herbs like oregano, basil, or parsley. These herbs will still add great flavor. Try using Italian seasoning for a mix of flavors. If you like a bit of heat, add some crushed red pepper flakes. Just remember to adjust the amount based on your taste. The best way to check is with a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you do not have a thermometer, cut into the thickest part of the chicken. The meat should be white, not pink, and juices should run clear. Always ensure the skin is crispy for the best texture. This post shared all you need for a tasty chicken and potatoes dish. We covered ingredients, preparation steps, and tips for the best results. I included easy ideas for variations and how to store leftovers. Remember, using the right marinade and seasoning will boost flavors. You can easily swap ingredients based on your taste. Enjoy your time cooking and delight in every bite!

Sheet-Pan Lemon Herb Chicken and Potatoes

Looking for a simple yet flavorful dinner? Try this Sheet-Pan Lemon Herb Chicken and Potatoes recipe! With juicy chicken thighs, tender baby potatoes, and a zesty lemon herb marinade, dinner is both easy and delicious. Perfect for busy weeknights, this one-pan meal means less cleanup too. Click through to discover the full recipe and impress your family tonight! #SheetPanRecipes #LemonHerbChicken #EasyDinner #OnePanMeals
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 pound baby potatoes, halved

2 tablespoons olive oil

2 lemons (1 zested and juiced, 1 sliced)

4 garlic cloves, minced

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, paprika, salt, and pepper. Mix well.

      Add the chicken thighs to the bowl and toss until they are well coated in the marinade. Allow to marinate for at least 15 minutes (or up to 2 hours in the refrigerator).

        While the chicken is marinating, place the halved baby potatoes in a separate bowl. Drizzle with olive oil, salt, and pepper, then toss to coat.

          On a large sheet pan, arrange the marinated chicken thighs skin-side up. Surround the chicken with the halved potatoes and the lemon slices.

            Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the skin is crispy. The potatoes should be tender and golden.

              Once done, remove the pan from the oven and let rest for 5 minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 15 mins | 55 mins | 4 servings

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate individual portions with a slice of lemon on each plate for a fresh touch.