Sheet Pan Lemon Garlic Chicken with Potatoes
Cook
35 mins
Prep Time
10 mins
Total Time
45 mins
Serves
6
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 2 lbs baby potatoes, halved
- 1/4 cup olive oil, divided
- 6 cloves garlic, minced
- 2 lemons, juiced (about 1/4 cup)
- 2 teaspoons dried oregano
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Kitchen Tools Needed:
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Tongs
- Meat thermometer
Steps
- Preheat and Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare Potatoes: In a large bowl, toss halved potatoes with 2 tablespoons olive oil, half the garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread potatoes cut-side down on one side of the prepared baking sheet.
- Season the Chicken: Pat chicken thighs dry with paper towels. In a medium bowl, mix remaining olive oil, remaining garlic, lemon juice, oregano, remaining salt, and remaining pepper. Rub mixture all over chicken thighs, including under the skin.
- Arrange on Sheet Pan: Place seasoned chicken thighs skin-side up on the remaining space of the baking sheet.
- Roast Everything: Bake for 35-40 minutes, until chicken reaches internal temperature of 165°F and potatoes are golden and tender. If chicken skin needs more browning, broil for 2-3 minutes at the end.
- Finish & Serve: Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley. Serve hot with lemon wedges.
Macros:
Total Calories: 485
Carbs: 32g
Proteins: 42g
Fats: 22g