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Sheet Pan Lemon Chicken

Crispy Sheet Pan Lemon Chicken Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 1 lemon, thinly sliced (zest and juice first)
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • Fresh parsley, chopped (optional)

Method
 

  1. Preheat oven to 425°F (200°C). Whisk the olive oil, garlic, lemon zest, oregano, salt, and pepper in a large bowl. Pat the chicken dry, then add it and the halved potatoes to the bowl and toss to coat. Spread chicken skin side up and potatoes in a single layer on a rimmed baking sheet. Tuck lemon slices around everything.
  2. Roast for 30 minutes, flipping the potatoes about halfway through so they brown evenly.
  3. Switch oven to broil on high. Broil 3 to 5 minutes, 6 inches from the heat, until the skin is deep golden and crackling.
  4. Let the chicken rest on the pan for 5 minutes. Spoon any pan drippings over the top, sprinkle with parsley, and serve directly from the sheet.

Notes

For the crispest skin possible, salt the chicken and let it sit uncovered in the fridge for up to 4 hours before cooking. You can swap the potatoes for any root vegetable, just cut them into similar-sized pieces so they roast at the same rate.