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Dinner · Updated October 26, 2026
Sheet-Pan Lemon Chicken and Potatoes
Bone-in chicken thighs roast over baby potatoes with garlic, oregano and lemon, all on one pan.
Prep15 min
Cook40 min
Total55 min
Makes4 servings
Ingredients
Amounts are rounded when scaled. Tick items as you gather them.
Directions
- Heat the oven to 425°F with a rack in the middle. Halve the potatoes, toss them with 1 tablespoon of the oil and half the salt, and spread them on a large rimmed baking sheet.
- Pat the chicken very dry. Rub it with the remaining oil, the oregano, the zest of one lemon, the garlic, the rest of the salt and the pepper.
- Nestle the chicken skin-side up among the potatoes. Slice the second lemon thinly and lay the slices on top.
- Roast 35 to 45 minutes, until the skin is deep golden, the potatoes are tender and a thermometer in the thickest part of the chicken reads at least 165°F.
- Rest 5 minutes. Squeeze the zested lemon over the pan, scatter with parsley and serve with the pan juices.
Tips
- Dry skin crisps; wet skin steams. Pat the chicken with paper towels twice if you need to.
- Cut the potatoes small and the same size so they finish with the chicken.
Storing
Refrigerate within two hours for up to 3 days. Reheat in a 350°F oven until steaming hot, uncovered, to keep the skin crisp.
Swaps
Skinless thighs work but brown less. Use boneless thighs for 25 to 30 minutes of roasting, checking for 165°F.
Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.