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- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - Zest and juice of 1 large lemon - 2 teaspoons dried oregano - 2 teaspoons dried thyme - 1 teaspoon smoked paprika For this recipe, I use chicken thighs. They stay moist and tasty. The baby potatoes add a comforting touch. Halving them helps them cook evenly. The lemon zest and juice bring brightness. The herbs add rich flavor. Smoked paprika gives a nice depth. - 3 tablespoons olive oil - 4 cloves garlic, minced - Salt and pepper to taste I always have olive oil on hand. It helps the chicken and potatoes roast well. Minced garlic adds warmth and aroma. Lastly, salt and pepper balance the dish. They enhance all the flavors. - Fresh parsley, chopped - Additional lemon slices Fresh parsley adds color and freshness. It makes the dish look vibrant. Lemon slices can brighten your plate too. They also add a zesty pop when served. First, preheat your oven to 425°F (220°C). This high heat ensures crispy skin and tender meat. While the oven heats, let’s make the marinade. In a small bowl, whisk together 3 tablespoons of olive oil, the zest and juice of 1 large lemon, 4 minced garlic cloves, 2 teaspoons of dried oregano, 2 teaspoons of dried thyme, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. This mixture adds flavor and moisture to the chicken. Now it's time to marinate the chicken. Place 4 bone-in, skin-on chicken thighs in a large zip-top bag or bowl. Pour half of the marinade over the chicken. Seal the bag or cover the bowl, then massage the chicken to coat it well. Let it sit for at least 30 minutes. For deeper flavor, you can marinate it for up to 4 hours in the fridge. This step is key for juicy, tasty chicken. Next, prepare your sheet pan. Line a large sheet pan with parchment paper. This makes cleanup easier. Now, take the marinated chicken and arrange it in the center of the pan, skin-side up. Scatter 1 pound of halved baby potatoes around the chicken. Drizzle the remaining marinade over the potatoes and toss them to coat. This way, both the chicken and potatoes soak up all that delicious flavor. To get juicy chicken, cook it to an internal temperature of 165°F (75°C). This ensures it is safe to eat and still moist. For crispy skin, start with bone-in, skin-on thighs. High heat helps achieve that golden brown look. Bake at 425°F (220°C) and consider broiling for a few minutes. Keep a close eye while broiling to avoid burning. For tender potatoes, choose baby potatoes. Halve them for faster cooking. Toss them in the marinade to infuse flavor. Bake them alongside the chicken for about 35-40 minutes. To check doneness, pierce a potato with a fork. If it goes in easily, they are ready. Easy cleanup starts with lining your sheet pan with parchment paper. This prevents sticking and makes cleanup a breeze. After cooking, let the pan soak in warm, soapy water for easy scrubbing. For best results, use a heavy-duty sheet pan. It distributes heat evenly and helps with browning. {{image_2}} You can swap out chicken thighs for other proteins. Try bone-in chicken breasts or drumsticks. For a lighter option, use skinless chicken pieces. If you prefer beef, select a tender cut like sirloin. Adjust cooking times based on the meat you use. Chicken takes about 35-40 minutes at 425°F (220°C). Beef will need 45-50 minutes to reach a safe temperature. Always check with a meat thermometer to ensure safety. Herbs can change the dish's taste. For a twist, use fresh rosemary or basil instead of oregano and thyme. You can also add spices like cumin or coriander for a different flair. Consider including veggies like bell peppers, zucchini, or carrots. Toss them with the same marinade and roast alongside the chicken and potatoes. This adds color and nutrients to your meal. Making this dish gluten-free is easy. All ingredients listed are naturally gluten-free. Just double-check any store-bought items for hidden gluten. For dairy-free options, skip any butter or creamy sauces. This recipe stands alone without dairy. You can also use coconut oil instead of olive oil for a different flavor profile. Enjoy a hearty meal that fits your dietary needs while still being delicious. To keep your Lemon Herb Chicken and potatoes fresh, follow these steps: - Let the dish cool to room temperature. - Place leftovers in airtight containers. - Refrigerate within two hours of cooking. - Use glass or plastic containers that seal well. These steps help prevent bacteria. Store your leftovers for up to three days. When reheating, keep the chicken juicy and the potatoes soft. Here’s how to do it: - Preheat your oven to 350°F (175°C). - Place chicken and potatoes on a baking sheet. - Cover with foil to trap moisture. Heat for about 20 minutes. Check to ensure it’s warmed through without drying out. The chicken should still be juicy and tasty. If you want to save some for later, freezing is a great option. Here’s how: - Allow the dish to cool completely. - Use freezer-safe containers or heavy-duty freezer bags. - Label with the date before placing in the freezer. For thawing, move the dish to the fridge overnight. Reheat as mentioned above. Enjoy the flavors even after freezing! You can prepare this dish in advance. Marinate the chicken and season the potatoes. Store them in the fridge. This way, the flavors soak in well. I recommend making it a few hours before. You can also prepare it the night before. Just cover it tightly in the fridge. For storage, use a sealed container. This keeps the chicken and potatoes fresh. When ready to cook, you can bake them straight from the fridge. Just add a few extra minutes to the cooking time. If you don’t have fresh herbs, use dried herbs instead. Dried herbs work well in this recipe. Use about one-third of the amount of dried herbs. For example, if the recipe calls for two teaspoons of fresh oregano, use about two-thirds of a teaspoon of dried oregano. You can also try other herbs. Basil and rosemary can add nice flavors too. Adjust to your taste, and don’t worry too much. Cooking is all about finding what you love. You can tell the chicken is done by looking for a golden brown color. The skin should be crispy and not pink. The meat should feel firm when you press it. For the best accuracy, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) to be safe. This ensures your chicken is cooked through and juicy. In this blog post, we explored how to make a dish that features chicken and potatoes. I shared the key ingredients like fresh herbs, olive oil, and garlic. We talked about preparing and marinating the chicken, arranging it on a sheet pan, and roasting it to perfection. I offered tips for crispy skin and tender potatoes. Lastly, I discussed storage, reheating, and variations for dietary needs. With these steps, you'll create a tasty meal every time. Enjoy your cooking journey!

Lemon Herb Chicken & Potatoes Sheet Pan

Discover a delicious way to enjoy dinner with this Zesty Lemon Herb Chicken & Potatoes recipe! Juicy chicken thighs are marinated in a vibrant lemon and herb blend, then roasted with tender baby potatoes for a meal that's full of flavor and easy to make. Perfect for any night of the week, this dish will impress your taste buds. Click through for the full recipe and bring zesty goodness to your table! #LemonChicken #SheetPanDinner #EasyRecipes #HealthyEating
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 pound baby potatoes, halved

3 tablespoons olive oil

Zest and juice of 1 large lemon

4 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper.

      Marinate the Chicken: Place the chicken thighs in a large zip-top bag or bowl, then pour half of the marinade over them. Massage the chicken to coat thoroughly. Allow to marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).

        Season the Potatoes: In a separate bowl, toss the halved baby potatoes with the remaining marinade. Ensure they’re evenly coated.

          Prepare the Sheet Pan: Line a large sheet pan with parchment paper for easier cleanup. Arrange the marinated chicken thighs in the center of the pan, skin-side up. Scatter the seasoned potatoes around the chicken.

            Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C) and the potatoes are tender.

              Broil for Color: If desired, switch the oven to broil for an additional 2-3 minutes to crisp up the skin further – keep a close eye to avoid burning!

                Rest and Garnish: Once baked, remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 min | Total Time: 50 min | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look. Sprinkle additional fresh herbs on top for extra color. Pair with a fresh side salad for a complete meal.