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Zesty Sheet Pan Lemon Herb Chicken & Potatoes is a vibrant and flavorful meal that brings a refreshing brightness to your dinner table. The zesty notes of lemon perfectly complement the comforting heartiness of chicken and potatoes, creating a dish that is both satisfying and invigorating. This recipe shines in its simplicity, making it an excellent choice for busy weeknights when you want to enjoy a delicious meal without spending hours in the kitchen. The one-pan approach not only simplifies preparation but also means minimal cleanup, making it ideal for both novice cooks and seasoned chefs alike.

Sheet Pan Lemon Herb Chicken and Potatoes

Discover the bright and flavorful Zesty Sheet Pan Lemon Herb Chicken & Potatoes, a perfect one-pan meal for busy weeknights. This easy recipe combines juicy chicken thighs, tender baby potatoes, and sweet cherry tomatoes, all marinated in zesty lemon and aromatic herbs. With minimal prep and cleanup, you can enjoy a delicious, comforting dinner without spending hours in the kitchen. Elevate your mealtime with this vibrant dish that promises to please everyone at the table.
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Ingredients
  

4 bone-in, skin-on chicken thighs

1.5 pounds baby potatoes, halved or quartered

1 cup cherry tomatoes, halved

1 large lemon (zest and juice)

4 tablespoons olive oil, divided

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Prepare Chicken Marinade: In a large bowl, combine the lemon zest, lemon juice, 2 tablespoons of olive oil, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Whisk until well mixed.

      Marinate Chicken: Add the chicken thighs to the bowl, ensuring they're well coated in the marinade. Let marinate for at least 15 minutes at room temperature (or up to 2 hours in the refrigerator for enhanced flavor).

        Season Potatoes: In another bowl, toss the halved baby potatoes with the remaining 2 tablespoons of olive oil, salt, pepper, and a sprinkle of thyme. Mix until they are evenly coated.

          Prepare Sheet Pan: On a large sheet pan, arrange the marinated chicken thighs in the center. Surround them with the seasoned baby potatoes and cherry tomatoes. Make sure everything is spread out in a single layer for even cooking.

            Roast: Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender. Halfway through cooking, gently toss the potatoes for even browning.

              Broil for Crispy Skin (Optional): If desired, switch the oven to broil for the last 2-3 minutes to give the chicken skin an extra crispy finish.

                Garnish and Serve: Once cooked, remove the pan from the oven. Garnish with freshly chopped parsley and an additional squeeze of lemon juice. Serve hot, and enjoy your vibrant meal!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings