Lemon-Thyme Sheet-Pan Chicken and Potatoes Recipe – Quick & Flavorful
Bright citrus and savory herbs turn simple ingredients into a fuss-free meal.
Lemon-Thyme Sheet-Pan Chicken and Potatoes: The Ultimate One-Pan Meal
There’s something undeniably satisfying about a meal that comes together in one pan—especially when it’s as flavorful and effortless as this Lemon-Thyme Sheet-Pan Chicken and Potatoes. Inspired by Ree Drummond’s popular recipe, this dish is a go-to for busy weeknights and family gatherings alike, offering juicy, herb-crusted chicken thighs and perfectly roasted potatoes, all infused with the bright notes of lemon and thyme. With minimal prep and easy cleanup, this recipe is a smart solution for anyone who wants a wholesome, home-cooked meal without spending hours in the kitchen.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks together on a single sheet pan, reducing both cooking and cleanup time.
- Bold Flavors: The combination of lemon zest, fresh thyme, and garlic creates a zesty, aromatic marinade that permeates the chicken and potatoes.
- Family-Friendly: This recipe serves 4–6 and is a hit with both adults and kids.
- Versatile: Easily adapt the recipe to include other vegetables like carrots, broccoli, or bell peppers for added nutrition.
Ingredient Breakdown
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1/3 cup | Helps crisp the chicken and potatoes |
| Fresh thyme | 1 1/2 tsp (chopped) | Fresh is best, but dried can work in a pinch |
| Garlic cloves | 4 (chopped) | Adds depth of flavor |
| Lemon (zest & juice) | 1 lemon | Zest before juicing; reserve wedges for roasting |
| Salt & pepper | 3 tsp kosher salt, 1 1/4 tsp black pepper | Season to taste; kosher salt is recommended |
| Chicken thighs | 10 skin-on, bone-in (4–4.5 lbs) | Bone-in thighs stay juicy; skin crisps up beautifully |
| Red potatoes | 2 lbs (6 medium) | Cut into 1-inch pieces for even cooking |
| Red onion | 1 (sliced) | Adds a slight sweetness and color (optional, see variations) |
| Parsley | 2 tbsp (chopped) | Fresh, for finishing |
Step-by-Step Instructions
Preparation
- Preheat your oven to 425°F (218°C).
- In a large bowl, whisk together olive oil, chopped thyme, garlic, lemon zest, lemon juice, salt, and pepper.
Combine Ingredients
- Add the chicken thighs, potato pieces, and lemon wedges to the bowl. If you’re using red onion, add it here as well.
- Toss everything together until the chicken and potatoes are well coated with the marinade.
Arrange on Sheet Pan
- Transfer the mixture to a rimmed baking sheet, spreading everything out evenly.
- Arrange the chicken thighs skin-side up and space them apart for even cooking and crispiness.
Roasting
- Place the pan on the middle oven rack. Roast for about 45–50 minutes, rotating the pan halfway through. The chicken is done when it reaches an internal temperature of 165°F and the skin is golden brown.
Serving
- Remove from the oven and sprinkle with chopped parsley for a fresh finish.
- Drizzle any pan juices over the chicken and potatoes for extra flavor.
- Squeeze the roasted lemon wedges over the top just before serving—this adds a burst of citrus that brings the dish together.
Tips for Success
- Use a rimmed baking sheet to prevent juices from spilling.
- Let the chicken rest 5 minutes before serving for juicier meat.
- For crispier skin, broil for 1–2 minutes at the end (watch carefully to avoid burning).
- If you’re short on time, prep the marinade and chop vegetables ahead of time.
Variations & Substitutions
- Vegetables: Add carrots, Brussels sprouts, or bell peppers for more color and nutrition.
- Herbs: Rosemary or oregano can substitute for thyme.
- Protein: Try bone-in chicken breasts or drumsticks; adjust cooking time as needed.
- Potatoes: Use Yukon gold or fingerling potatoes if red potatoes aren’t available.
Nutritional Highlights
What others are reading
This dish is not only flavorful but also balanced:
- Protein-rich: Chicken thighs are a great source of lean protein.
- Healthy fats: Olive oil provides heart-healthy monounsaturated fats.
- Vitamin C: Lemon juice adds a fresh dose of vitamin C.
- Fiber: Potatoes and onion contribute dietary fiber.
Why Sheet Pan Recipes Work
Sheet pan dinners have surged in popularity for good reason. They simplify cooking by combining proteins and vegetables on a single pan, allowing flavors to mingle and minimizing cleanup. The high heat of roasting caramelizes surfaces, creating depth of flavor and appealing textures—crispy chicken skin, tender potatoes, and softened onions. Plus, the hands-off cooking method frees you to tackle other tasks while dinner practically makes itself.
Meal Planning and Storage Tips
- Meal Prep: Double the recipe and store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F oven until heated through, or microwave individual portions.
- Freezing: Freeze cooked chicken and potatoes for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs)
Can I use boneless, skinless chicken thighs?
Yes, boneless, skinless thighs will work, but they may cook faster and not become as crispy. Check for doneness after 35–40 minutes.
What can I use instead of red potatoes?
Yukon gold, fingerling, or even sweet potatoes are excellent alternatives. Adjust cooking time if using denser potatoes.
Can I make this recipe ahead of time?
You can prep the marinade and chop vegetables in advance, but for best texture, roast just before serving. Leftovers reheat well, however.
How do I prevent the potatoes from sticking to the pan?
Use plenty of olive oil in the marinade, and consider lining the pan with parchment paper or a silicone mat for easy release.
Is it necessary to rotate the pan during cooking?
Rotating the pan helps ensure even browning. If your oven has hot spots, this step is especially important.
Conclusion
Lemon-Thyme Sheet-Pan Chicken and Potatoes is a foolproof, flavor-packed meal that epitomizes weeknight ease. With juicy chicken, tender potatoes, and a bright, herby finish, it’s a dish that feels special without requiring special effort. Try it once, and you’ll understand why sheet pan dinners are a modern kitchen staple.
References
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