One-Pan Lemon Herb Chicken

Name: One-Pan Lemon Herb Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 6 bone-in chicken thighs; 1 1/2 pounds baby potatoes, halved; 2 lemons, thinly sliced; 4 garlic cloves; 3 tablespoons olive oil; 1 tablespoon chopped rosemary; 1 tablespoon chopped thyme; Salt and pepper

Golden chicken thighs roasted over potatoes and lemons for a Sunday dinner that cleans up fast.

Elena MarshRecipe developerMay 30, 2026★★★★★4.7(15 reviews)

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Roasted chicken with potatoes and herbs — Photo by Claudio Schwarz on Unsplash

There is nothing more forgiving than a sheet pan of chicken thighs, potatoes, and lemon slices roasted at high heat until everything is bronzed at the edges.

Pat the chicken very dry. That simple step is the difference between pale skin and the crackly top you actually want.

What to serve with it

Add a green salad with a sharp vinaigrette, or spoon the chicken and potatoes over peppery arugula so the greens wilt at the edges.

The recipe

Tick ingredients off as you go. Quantities scale with servings.

4 servings

Method 5 steps

Heat the oven to 425 F. Pat chicken very dry.
10 min
Toss chicken with olive oil, herbs, salt, and pepper.
5 min
Scatter potatoes, lemon slices, and garlic on a sheet pan. Nestle chicken skin-side up.
40 min
Roast until the skin is golden and the potatoes are tender.
Rest for 5 minutes, then squeeze roasted lemons over everything before serving.

Serving notes

Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers keep, covered, for up to three days in the fridge.

Tagged#chicken #one-pan #dinner