Sheet Pan Lemon Herb Chicken Thighs with Potatoes
This easy American recipe is ready in about 45 minutes and makes 4 servings. It is built around chicken thighs, baby potatoes and lemon. The cooking is mostly roasting. It is gluten-free and dairy-free. With 38 g of protein per serving (about 485 calories), it is a filling option.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
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Ingredients
For 4 servings
- 800 gchicken thighs
- 600 gbaby potatoes
- 2lemons
- 4 clovesgarlic
- 3 sprigsfresh rosemary
- 4 sprigsfresh thyme
- 3 tbspolive oil
- 1 tspsalt
- ½ tspblack pepper
Instructions
- Preheat oven to 220C (425F). Halve the baby potatoes and mince the garlic. Juice one lemon and slice the other into rounds.
- Toss the baby potatoes with half the olive oil, salt, and pepper on a large sheet pan. Spread them in a single layer and roast for 10 minutes.
- Season the chicken thighs with the remaining olive oil, lemon juice, minced garlic, salt, and pepper. Nestle them skin-side up among the potatoes. Tuck rosemary and thyme sprigs around the pan and lay lemon slices over the chicken.
- Roast for 30-35 minutes until the chicken skin is golden and crispy and the internal temperature reaches 74C (165F). Let rest for 5 minutes before serving.
Nutrition per serving
- Calories
- 485 kcal
- Protein
- 38 g
- Fat
- 22 g
- Carbs
- 35 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Diet: gluten-free, dairy-free
- In cookbook: One-Pan Wonders
