Lemon Herb Sheet-Pan Chicken with Baby Potatoes

by CleanPlateClub
Prep: 20m
Cook: 40m
poultry
Lemon Herb Sheet-Pan Chicken with Baby Potatoes - Image

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Ingredients
Servings:6
1/4cupolive oil
2tbsplemon juice
3garlic
1 1/2tspfresh thyme
1tspsalt
1/2tspfresh rosemary
1/4tspblack pepper
6bone-in chicken thighs
6chicken drumsticks
1lbbaby red potatoes
1lemon
2tbspfresh parsley
Nutrition Facts

Per serving

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Instructions
  1. 1

    Make the marinade

    Heat the oven to 425F. In a small bowl, whisk together the olive oil, lemon juice, 3 minced garlic cloves, minced thyme, salt, minced rosemary, and pepper until blended. Pour 1/4 cup of it into a large bowl or shallow dish and set the rest aside.

  1. 2

    Marinate the chicken

    Add the chicken thighs and drumsticks to the bowl with the 1/4 cup marinade and turn to coat. Cover and refrigerate for 30 minutes, along with the reserved marinade.

  2. 3

    Load the pan

    Drain the chicken and discard the marinade left in the bowl. Arrange the chicken in a greased 15x10x1-inch baking pan. Scatter the halved baby potatoes around it in a single layer. Drizzle the reserved marinade over the potatoes and lay the lemon slices on top.

  3. 4

    Roast

    Bake 40 to 45 minutes, until the potatoes are tender and a thermometer in the thickest part of the chicken reads 170-175F. For crispier skin, broil 3 to 4 inches from the heat for 3 to 4 minutes, watching closely so it doesn't burn. Scatter the chopped parsley over the top before serving.

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Lemon Herb Sheet-Pan Chicken with Baby Potatoes

Created by: CleanPlateClub

Prep Time: 20m
Cook Time: 40m
Servings: 6

Ingredients

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 3 garlic
  • 1 1/2 tsp fresh thyme
  • 1 tsp salt
  • 1/2 tsp fresh rosemary
  • 1/4 tsp black pepper
  • 6 bone-in chicken thighs
  • 6 chicken drumsticks
  • 1 lb baby red potatoes
  • 1 lemon
  • 2 tbsp fresh parsley

Instructions

  1. Make the marinadeHeat the oven to 425F. In a small bowl, whisk together the olive oil, lemon juice, 3 minced garlic cloves, minced thyme, salt, minced rosemary, and pepper until blended. Pour 1/4 cup of it into a large bowl or shallow dish and set the rest aside.
  2. Marinate the chickenAdd the chicken thighs and drumsticks to the bowl with the 1/4 cup marinade and turn to coat. Cover and refrigerate for 30 minutes, along with the reserved marinade.
  3. Load the panDrain the chicken and discard the marinade left in the bowl. Arrange the chicken in a greased 15x10x1-inch baking pan. Scatter the halved baby potatoes around it in a single layer. Drizzle the reserved marinade over the potatoes and lay the lemon slices on top.
  4. RoastBake 40 to 45 minutes, until the potatoes are tender and a thermometer in the thickest part of the chicken reads 170-175F. For crispier skin, broil 3 to 4 inches from the heat for 3 to 4 minutes, watching closely so it doesn't burn. Scatter the chopped parsley over the top before serving.

Notes & Tips

The lemon slices roasting right on top do most of the work here - they soften and go a little jammy, and everything underneath picks up that bright citrus flavor. Bone-in thighs and drumsticks stay juicy, but boneless cuts work too; just start checking the temp around 25 minutes. A handful of asparagus or green beans on the pan for the last 20 minutes rounds it out into a full dinner.