Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to dry out more easily. If using breasts, reduce the cooking time to about 30-35 minutes and check their internal temperature reaches 165°F. Consider cutting larger breasts into smaller, more even pieces for faster cooking.

My potatoes aren't getting crispy. What am I doing wrong?

Potatoes need space to crisp up! Make sure they're not crowded on the pan and that they're cut-side down for maximum browning. If needed, you can use two sheet pans to give everything more room. Also, verify your oven temperature with an oven thermometer – some ovens run cooler than their settings indicate.

Can I make this recipe with dried herbs instead of fresh?

Absolutely! Use about 1 teaspoon of dried thyme instead of 1 tablespoon fresh. Remember the rule of thumb: use one-third the amount of dried herbs compared to fresh. The flavor profile will be slightly different but still delicious.

Is there a way to make this dish ahead for a dinner party?

This is a perfect make-ahead dish! Prepare everything up to the baking step and refrigerate the marinated ingredients on the sheet pan (covered with plastic wrap) for up to 24 hours. Remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, perhaps adding 5 extra minutes to the cooking time.

Sheet Pan Lemon Chicken with Baby Potatoes Recipe

Description

This easy and delicious Sheet Pan Lemon Chicken with Baby Potatoes recipe features juicy marinated chicken thighs, tender baby potatoes, and roasted red onions, all infused with fresh lemon, garlic, and thyme. Perfect for a fuss-free, flavorful weeknight dinner in just under an hour.

Ingredients

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Main Ingredients

1.5 lbs chicken thighs, boneless and skinless
1 lb baby potatoes, halved
1 lemon, sliced
2 small red onions, sliced

For the Marinade

1/3 cup olive oil
Zest from 1 lemon
Juice from 2 lemons
4 garlic cloves, minced
2 tsp Dijon mustard
2 tsp paprika
Salt and pepper, to taste
1 tbsp freshly chopped thyme

Toppings

Feta cheese, crumbled (for garnish)
Parsley, freshly chopped (for garnish)

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Instructions

Marinate the Chicken: In a large mixing bowl, add the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, paprika, salt, pepper, and freshly chopped thyme. Whisk everything together until well combined. Add the chicken thighs, baby potatoes, lemon slices, and red onion slices to the marinade. Toss thoroughly to coat all ingredients. Cover and refrigerate for at least 1 hour and up to 6 hours for best flavor.
Preheat the Oven: Set your oven to preheat at 350ºF (175ºC) while the chicken marinates. This ensures the oven is fully heated for optimal roasting.
Arrange on Sheet Pan: Transfer the marinated chicken, potatoes, onions, and lemon slices to a large sheet pan. Spread everything out in an even layer, allowing for roasting rather than steaming.
Bake: Place the sheet pan in the preheated oven and bake for 40-45 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 175ºF as checked with an instant-read thermometer.
Rest the Chicken: Carefully remove the sheet pan from the oven. Let the dish rest for 5 minutes so the juices redistribute and flavors meld.
Serve: Garnish the chicken and potatoes with crumbled feta and freshly chopped parsley. Use a large spoon or spatula to serve portions onto individual plates. Enjoy immediately for best flavor.

Notes

Marinate the chicken for longer (up to 6 hours) for deeper flavor.
Switch up herbs by using oregano or rosemary instead of thyme for variety.
Make it dairy-free by omitting feta cheese.
Pair with a simple green salad or crusty bread for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 480
Sugar: 4g
Sodium: 720mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 34g
Cholesterol: 145mg