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A close-up of a creamy Chicken cauliflower rice casserole topped with golden melted cheese, crispy breadcrumbs, and fresh thyme.
Linda

Lemon Herb Roasted Chicken and Potatoes

Juicy, tender chicken and perfectly roasted potatoes infused with bright lemon and fragrant herbs, all on one pan for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Mediterranean-inspired
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Potatoes
  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 lbs Yukon Gold potatoes small, cut into 1-inch pieces
  • 3 tbsp olive oil
  • 1 lemon zested and juiced
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1.5 tsp Kosher salt
  • 0.5 tsp black pepper
For Garnish
  • 2 tbsp fresh parsley chopped (optional)

Equipment

  • Large Roasting Pan or Sheet Pan
  • Small Bowl

Method
 

Prepare for Roasting
  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup, if desired.
  2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper until well combined.
  3. Pat the chicken thighs dry with paper towels. In a large bowl, combine the chicken thighs and the chopped potatoes. Pour the olive oil mixture over them. Toss everything thoroughly with your hands to ensure the chicken and potatoes are evenly coated with the herb mixture.
  4. Arrange the seasoned chicken and potatoes in a single layer on the prepared sheet pan, making sure they aren't overcrowded. This helps them roast evenly and get beautifully crispy.
Roast
  1. Roast in the preheated oven for 20 minutes.
  2. Carefully flip the potatoes and chicken over. Continue roasting for another 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F/74°C) and the potatoes are tender and golden brown.
Serve
  1. Remove the pan from the oven. Let the chicken and potatoes rest on the pan for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.

Notes

Don't Overcrowd the Pan: For truly crispy chicken and potatoes, ensure they are in a single layer with a little space between them. If your pan is too small, use two sheet pans instead. Make Ahead Tip: The herb and lemon mixture can be prepped up to 24 hours in advance and stored in the fridge. You can also marinate the chicken and potatoes in the mixture for up to an hour before roasting for deeper flavor. Veggie Swaps: Feel free to add other quick-cooking vegetables like bell peppers, broccoli florets, or asparagus to the pan during the last 15-20 minutes of roasting. Just toss them with a little olive oil before adding.