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A platter filled with lemon-garlic chicken thighs, potato wedges, and lemon halves, and garnished with parsley sprigs.
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5 / 6 votes

Lemon-Garlic Sheet Pan Chicken Thighs

This easy sheet pan meal has roasted chicken thighs and potatoes drizzled with lemon garlic sauce. It's ready in less than an hour.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Entree
Cuisine: American
Servings: 4 to 6 servings
Calories: 468

Ingredients

  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 1/4 teaspoons kosher salt, plus more for serving
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 3 pounds bone-in, skin-on chicken thighs, trimmed of excess skin and fat
  • 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch thick (25 mm) wedges
  • 10 medium garlic cloves, peeled
  • 2 medium lemons, halved crosswise
  • 1/4 cup chicken broth , (canned or homemade chicken stock) or water
  • 2 tablespoons chopped fresh flat-leaf parsley
US - Metric

Instructions

  • Preheat the oven to 475°F (240°C).
  • Stir the 3 tablespoons olive oil, 2 teaspoons dried oregano, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper together in a large bowl.
  • Add the 3 pounds bone-in, skin-on chicken thighs and 1 1/2 pounds Yukon Gold potatoes to the bowl and give everything a good toss. Use your hands to rub the seasoning into the chicken so each piece is fully coated.
  • Pile the 10 medium garlic cloves in the middle of a large-rimmed baking sheet, then arrange the chicken in a single layer, skin-side up around the garlic.
  • Scatter the potato wedges around the chicken, then nestle the 2 medium lemons halves in the mixture, cut sides facing up. Drizzle any herbed oil from the bowl over the chicken and potatoes.
  • Transfer the baking sheet to the oven and cook until the chicken and potatoes are golden brown and the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer, about 30 minutes.

    ☞ TESTER TIP: If your chicken and potatoes aren't crisped to your liking, flip the potatoes, switch the oven to broil, and cook, watching closely, until the chicken and potatoes are crisp and browned on top, about 3 minutes.

  • Arrange the chicken, potatoes, and two of the lemon halves on a serving platter.
  • Mash the garlic cloves with a fork or potato masher until they form a rough paste. Squeeze over the remaining 2 lemon halves, then drizzle over the 1/4 cup chicken broth . Stir to combine and season to taste.

    ☞ TESTER TIP: The lemons will be hot! To protect your fingers, use the masher or a pair of tongs to squeeze the juice from the lemon halves.

  • Pour the sauce over the chicken and potatoes, and sprinkle with the 2 tablespoons chopped fresh flat-leaf parsley. Serve immediately.

Notes

  1. Don't crowd the pan--If your sheet pan is on the smaller side, or you find that your chicken and potatoes are crowded, divide everything between two sheet pans. Food that's crowded won't crisp properly.
  2. Storage--Store leftover chicken and potatoes in an airtight container in the fridge for up to 3 days. Leftover sauce can be stored in a separate container.
  3. Reheating--To reheat, warm the chicken and potatoes in a 325°F oven, and reheat the sauce in a small saucepan on the stovetop.
  4. Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1portion | Calories: 468kcal | Carbohydrates: 39g | Protein: 21g | Fat: 27g | Saturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 820mg | Fiber: 6g | Sugar: 3g