Want a weeknight dinner that’s big on flavor but low on cleanup? Our sheet pan chicken thighs with lemon and potatoes delivers crispy skin, juicy meat, and perfectly roasted potatoes – all in one pan. It’s the kind of meal that feels like comfort food but looks like you spent hours in the kitchen.
The beauty of this sheet pan chicken recipe lies in its simplicity and smart technique. By arranging the chicken thighs and potatoes just right, everything cooks perfectly together. The chicken releases its flavorful juices while roasting, which the potatoes eagerly absorb, while bright lemon adds a fresh zip that elevates the entire dish.
Why You’ll Love This Recipe
- Efficiency: Everything cooks together, which means minimal effort and fewer dishes.
- Flavorful: The combination of fresh vegetables, herbs, and spices ensures a tasty meal.
- Versatile: Easily swap out ingredients based on preferences or what you have on hand.
Ingredients
- Chicken Thighs: Opt for bone-in, skin-on thighs for maximum flavor. You can use chicken breasts, but we prefer the flavor and moisture that thighs offer.
- Potatoes: Russet potatoes hold up well during baking and add a satisfying heartiness.
- Vegetables: Fresh green beans and mushrooms offer a nice texture contrast, while onions and garlic enhance the overall savoriness. Feel free to swap this with other veggies your family likes like carrots and brussels sprouts.
How to Prepare
- Preparation: Start by prepping your veggies and chicken to ensure everything cooks evenly.
- Assembly: Arrange your ingredients in a single layer to ensure proper roasting.
- Seasoning: Don’t skimp on the seasonings—this is where the dish really comes to life.
Girl Carnivore Expert Tips
- Chicken Skin: To get crispy skin, make sure the chicken skin is dry before seasoning and cooking.
- Don’t Overcrowd: Keep enough space between the ingredients on the sheet to allow for proper heat circulation.
- Lemon Slices: Adding lemon slices not only infuses the chicken with a citrusy flavor but also adds moisture.
How to Serve
Serve this sheet pan dinner hot right off the pan for the best texture and flavor. Want to jazz it up a bit? Toss some crumbled feta and sprinkle some fresh parsley over top. This dish pairs wonderfully with a simple side salad or a glass of your favorite white wine for a complete meal.
Storing and Reheating
- Storing: Keep leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat in the oven to maintain the texture of the chicken and vegetables. Microwaving might make them soggy.
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Sheet Pan Chicken Thighs Recipe with Lemon and Potatoes
Ingredients
- 4 russet potatoes washed and diced into ½ cubes
- ½ cup mushrooms cleaned and stems removed
- 1 pint fresh green beans
- 1 onion sliced
- 2 garlic cloves minced
- 2 to 3 tbs Olive oil
- Salt & pepper
- 6 chicken thighs bone-in, skin on
- ½ tsp dried thyme
- 3 tbs Butter
- 1 lemon sliced thin
Instructions
- Line a large baking sheet with foil, or ready a large glass baking 9×13 baking dish.
- Preheat the oven to 350 degrees.
- In a large bowl, toss the potatoes, mushrooms, green beans, onion and garlic slices in 2 tbs olive oil.
- Season with salt and pepper. Arrange the veggies on an even layer on the prepared pan.
- Meanwhile, rub each of the thighs with olive oil and salt and pepper.
- Nestle the chicken thighs on the baking sheet and sprinkle with thyme.
- Arrange one thin slice of lemon over each of the thighs and squeeze out any remaining juice over the rest of the pan.
- Place the pan in the preheated oven and cook for about 35 to 40 minutes, until the chicken is cooked through.
- Remove from oven and allow to cool for a few minutes before serving.
Nutrition
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Butter is included as an ingredient, but never mentioned in the directions? Where does the butter go?