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Emmas Dish

Sheet Pan Lemon Herb Chicken and Potatoes Delight

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- 4 bone-in, skin-on chicken thighs - 1.5 pounds baby potatoes, halved - 3 tablespoons olive oil - Zest and juice of 2 lemons - 4 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish Gather these ingredients to make your sheet pan lemon herb chicken. The chicken thighs give great flavor and stay juicy. Baby potatoes are the perfect side. They soak up all the tasty juices. The olive oil adds richness, while the lemon gives a fresh kick. The garlic, oregano, and thyme create a warm and inviting aroma. Salt and pepper balance the flavors. Fresh parsley brightens the dish when you serve it. Each ingredient plays a key role in making this dish delightful. For the full recipe, check the detailed instructions. Enjoy cooking! - Preheat your oven to 425°F (220°C). - In a large bowl, combine olive oil, lemon zest, and juice with seasonings. Start by getting your oven nice and hot. This step is key for crispy chicken skin. Next, mix olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a bowl. This mixture will add amazing flavor! - Coat chicken in marinade and let it sit. - Prepare the potatoes while marinating. Take your chicken thighs and coat them well in the marinade. Let them soak in all that zesty goodness for at least 20 minutes. While they marinate, you can prepare your baby potatoes. Halve them and toss with a bit of olive oil, salt, pepper, and extra lemon juice if you like. - Arrange chicken and potatoes on the sheet pan. - Roast and monitor cooking time. On a large sheet pan, place the marinated chicken skin-side up. Scatter the seasoned potatoes around the chicken. Roast everything in the oven for about 35 to 40 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the potatoes are tender and golden. Enjoy the wonderful aroma filling your kitchen! To keep chicken safe, check the internal temperature. It should reach 165°F (74°C). Insert the thermometer into the thickest part of the thigh. This step helps you avoid undercooking. For crispy skin, pat the chicken dry before marinating. Dry skin helps it crisp up nicely in the oven. Cooking time depends on the size of your potatoes. For baby potatoes, 35-40 minutes works well. Larger potatoes need more time. To prevent overcooking, check them at the 30-minute mark. You want them tender but not mushy. A fork should go in easily, but they should hold their shape. Pair this dish with fresh vegetables, like steamed broccoli or a mixed salad. It adds color and nutrition to your meal. You can also serve it with a light sauce. A lemon garlic aioli or a simple yogurt sauce works well. These add a nice touch and complement the flavors. For extra zest, sprinkle more fresh parsley on top before serving. You can find the full recipe [here](#). {{image_2}} You can enhance this dish with more veggies. Carrots add sweetness, while green beans bring crunch. Just chop them into bite-sized pieces and toss them in with the chicken and potatoes. You can also try different herbs. Rosemary gives a strong flavor, while basil adds a fresh taste. Mix and match herbs to find your favorite combo. If you need gluten-free options, this recipe is perfect. All the ingredients are naturally gluten-free. You can also make low-carb changes. Swap the baby potatoes for cauliflower florets. This keeps the dish light but still tasty. You won't miss the carbs! To use an air fryer, follow the same steps. Preheat your air fryer to 375°F (190°C). Place the chicken and potatoes in the basket. Cook for about 25-30 minutes, checking that the chicken reaches 165°F (74°C). For a slow cooker, marinate as usual. Place everything in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. This method makes the chicken super tender and full of flavor. For the full recipe, check back at the beginning. Enjoy your cooking! To store your lemon herb chicken and potatoes, let them cool first. Place the food in an airtight container. This helps keep it fresh. You can use glass or plastic containers. Make sure the lid closes tightly. Store the leftovers in the fridge. They will last up to three days. When reheating, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking tray. Cover them with foil to keep moisture in. Bake for about 15-20 minutes. This keeps the chicken juicy and the potatoes warm. Avoid the microwave if you can. It can make the chicken soggy. You can freeze leftovers for later. Wrap each piece of chicken and potatoes in plastic wrap. Then, place them in a freezer-safe bag. Squeeze out the air before sealing. This will help them stay fresh. For best taste, use them within three months. To thaw, place them in the fridge overnight. Reheat in the oven as mentioned before. This method helps keep the meal tasty. For the full recipe, check out the previous section. The cooking time depends on the thickness of the chicken. For bone-in thighs, it usually takes 35-40 minutes at 425°F. If your pieces are thicker, add another 5-10 minutes. Always check the internal temperature; it should reach 165°F for safety. Yes, you can use boneless chicken. Boneless thighs cook faster, usually needing about 25-30 minutes. Keep an eye on them to avoid overcooking. Adjust your timing based on the size of the chicken pieces you use. This dish pairs well with many sides. Consider these options: - Steamed broccoli for a fresh crunch. - A simple green salad for a light touch. - Roasted carrots for a sweet contrast. - Garlic bread to soak up the juices. To add heat, try these tips: - Use a pinch of red pepper flakes in the marinade. - Add diced jalapeños to the potatoes. - Serve with a spicy sauce or hot sauce on the side. These tweaks will give your dish a nice kick! You can find the full recipe [here](#). This recipe for lemon herb chicken and potatoes brings flavor and ease to your kitchen. You learned about the key ingredients, step-by-step instructions, and expert tips for success. You can make tasty variations and store leftovers easily. Cooking doesn’t have to be hard. With this dish, you can impress your family and friends. Try this recipe and enjoy a delicious meal with great flavors. Cooking can be simple and fun!
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If you’re looking for a dish that bursts with flavor and is easy to make, you’ve found it! Sheet Pan Lemon Herb Chicken and Potatoes Delight brings juicy chicken and tender potatoes together in one simple meal. With bright lemon and fragrant herbs, this recipe is perfect for busy weeknights. Grab your apron, and let’s dive into this tasty journey that will wow your family and friends!

Ingredients

Main Ingredients

– 4 bone-in, skin-on chicken thighs

– 1.5 pounds baby potatoes, halved

– 3 tablespoons olive oil

– Zest and juice of 2 lemons

Seasonings and Extras

– 4 cloves garlic, minced

– 2 teaspoons dried oregano

– 1 teaspoon dried thyme

– Salt and pepper to taste

– Fresh parsley for garnish

Gather these ingredients to make your sheet pan lemon herb chicken. The chicken thighs give great flavor and stay juicy. Baby potatoes are the perfect side. They soak up all the tasty juices. The olive oil adds richness, while the lemon gives a fresh kick.

The garlic, oregano, and thyme create a warm and inviting aroma. Salt and pepper balance the flavors. Fresh parsley brightens the dish when you serve it. Each ingredient plays a key role in making this dish delightful.

For the full recipe, check the detailed instructions. Enjoy cooking!

Step-by-Step Instructions

Preparation Steps

– Preheat your oven to 425°F (220°C).

– In a large bowl, combine olive oil, lemon zest, and juice with seasonings.

Start by getting your oven nice and hot. This step is key for crispy chicken skin. Next, mix olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a bowl. This mixture will add amazing flavor!

Marinating the Chicken

– Coat chicken in marinade and let it sit.

– Prepare the potatoes while marinating.

Take your chicken thighs and coat them well in the marinade. Let them soak in all that zesty goodness for at least 20 minutes. While they marinate, you can prepare your baby potatoes. Halve them and toss with a bit of olive oil, salt, pepper, and extra lemon juice if you like.

Baking the Dish

– Arrange chicken and potatoes on the sheet pan.

– Roast and monitor cooking time.

On a large sheet pan, place the marinated chicken skin-side up. Scatter the seasoned potatoes around the chicken. Roast everything in the oven for about 35 to 40 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the potatoes are tender and golden. Enjoy the wonderful aroma filling your kitchen!

Tips & Tricks

Ensuring Perfectly Cooked Chicken

To keep chicken safe, check the internal temperature. It should reach 165°F (74°C). Insert the thermometer into the thickest part of the thigh. This step helps you avoid undercooking. For crispy skin, pat the chicken dry before marinating. Dry skin helps it crisp up nicely in the oven.

Achieving Tender Potatoes

Cooking time depends on the size of your potatoes. For baby potatoes, 35-40 minutes works well. Larger potatoes need more time. To prevent overcooking, check them at the 30-minute mark. You want them tender but not mushy. A fork should go in easily, but they should hold their shape.

Serving Suggestions

Pair this dish with fresh vegetables, like steamed broccoli or a mixed salad. It adds color and nutrition to your meal. You can also serve it with a light sauce. A lemon garlic aioli or a simple yogurt sauce works well. These add a nice touch and complement the flavors. For extra zest, sprinkle more fresh parsley on top before serving. You can find the full recipe [here](#).

Variations

Flavorful Additions

You can enhance this dish with more veggies. Carrots add sweetness, while green beans bring crunch. Just chop them into bite-sized pieces and toss them in with the chicken and potatoes. You can also try different herbs. Rosemary gives a strong flavor, while basil adds a fresh taste. Mix and match herbs to find your favorite combo.

Dietary Adjustments

If you need gluten-free options, this recipe is perfect. All the ingredients are naturally gluten-free. You can also make low-carb changes. Swap the baby potatoes for cauliflower florets. This keeps the dish light but still tasty. You won’t miss the carbs!

Different Cooking Methods

To use an air fryer, follow the same steps. Preheat your air fryer to 375°F (190°C). Place the chicken and potatoes in the basket. Cook for about 25-30 minutes, checking that the chicken reaches 165°F (74°C). For a slow cooker, marinate as usual. Place everything in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. This method makes the chicken super tender and full of flavor.

For the full recipe, check back at the beginning. Enjoy your cooking!

Storage Info

Storing Leftovers

To store your lemon herb chicken and potatoes, let them cool first. Place the food in an airtight container. This helps keep it fresh. You can use glass or plastic containers. Make sure the lid closes tightly. Store the leftovers in the fridge. They will last up to three days.

Reheating Instructions

When reheating, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking tray. Cover them with foil to keep moisture in. Bake for about 15-20 minutes. This keeps the chicken juicy and the potatoes warm. Avoid the microwave if you can. It can make the chicken soggy.

Freezing Options

You can freeze leftovers for later. Wrap each piece of chicken and potatoes in plastic wrap. Then, place them in a freezer-safe bag. Squeeze out the air before sealing. This will help them stay fresh. For best taste, use them within three months. To thaw, place them in the fridge overnight. Reheat in the oven as mentioned before. This method helps keep the meal tasty. For the full recipe, check out the previous section.

FAQs

How long does it take to cook sheet pan lemon herb chicken?

The cooking time depends on the thickness of the chicken. For bone-in thighs, it usually takes 35-40 minutes at 425°F. If your pieces are thicker, add another 5-10 minutes. Always check the internal temperature; it should reach 165°F for safety.

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken. Boneless thighs cook faster, usually needing about 25-30 minutes. Keep an eye on them to avoid overcooking. Adjust your timing based on the size of the chicken pieces you use.

What should I serve with lemon herb chicken and potatoes?

This dish pairs well with many sides. Consider these options:

– Steamed broccoli for a fresh crunch.

– A simple green salad for a light touch.

– Roasted carrots for a sweet contrast.

– Garlic bread to soak up the juices.

How can I make this dish spicier?

To add heat, try these tips:

– Use a pinch of red pepper flakes in the marinade.

– Add diced jalapeños to the potatoes.

– Serve with a spicy sauce or hot sauce on the side.

These tweaks will give your dish a nice kick!

You can find the full recipe [here](#).

This recipe for lemon herb chicken and potatoes brings flavor and ease to your kitchen. You learned about the key ingredients, step-by-step instructions, and expert tips for success. You can make tasty variations and store leftovers easily.

Cooking doesn’t have to be hard. With this dish, you can impress your family and friends. Try this recipe and enjoy a delicious meal with great flavors. Cooking can be simple and fun!

- 4 bone-in, skin-on chicken thighs - 1.5 pounds baby potatoes, halved - 3 tablespoons olive oil - Zest and juice of 2 lemons - 4 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish Gather these ingredients to make your sheet pan lemon herb chicken. The chicken thighs give great flavor and stay juicy. Baby potatoes are the perfect side. They soak up all the tasty juices. The olive oil adds richness, while the lemon gives a fresh kick. The garlic, oregano, and thyme create a warm and inviting aroma. Salt and pepper balance the flavors. Fresh parsley brightens the dish when you serve it. Each ingredient plays a key role in making this dish delightful. For the full recipe, check the detailed instructions. Enjoy cooking! - Preheat your oven to 425°F (220°C). - In a large bowl, combine olive oil, lemon zest, and juice with seasonings. Start by getting your oven nice and hot. This step is key for crispy chicken skin. Next, mix olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a bowl. This mixture will add amazing flavor! - Coat chicken in marinade and let it sit. - Prepare the potatoes while marinating. Take your chicken thighs and coat them well in the marinade. Let them soak in all that zesty goodness for at least 20 minutes. While they marinate, you can prepare your baby potatoes. Halve them and toss with a bit of olive oil, salt, pepper, and extra lemon juice if you like. - Arrange chicken and potatoes on the sheet pan. - Roast and monitor cooking time. On a large sheet pan, place the marinated chicken skin-side up. Scatter the seasoned potatoes around the chicken. Roast everything in the oven for about 35 to 40 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the potatoes are tender and golden. Enjoy the wonderful aroma filling your kitchen! To keep chicken safe, check the internal temperature. It should reach 165°F (74°C). Insert the thermometer into the thickest part of the thigh. This step helps you avoid undercooking. For crispy skin, pat the chicken dry before marinating. Dry skin helps it crisp up nicely in the oven. Cooking time depends on the size of your potatoes. For baby potatoes, 35-40 minutes works well. Larger potatoes need more time. To prevent overcooking, check them at the 30-minute mark. You want them tender but not mushy. A fork should go in easily, but they should hold their shape. Pair this dish with fresh vegetables, like steamed broccoli or a mixed salad. It adds color and nutrition to your meal. You can also serve it with a light sauce. A lemon garlic aioli or a simple yogurt sauce works well. These add a nice touch and complement the flavors. For extra zest, sprinkle more fresh parsley on top before serving. You can find the full recipe [here](#). {{image_2}} You can enhance this dish with more veggies. Carrots add sweetness, while green beans bring crunch. Just chop them into bite-sized pieces and toss them in with the chicken and potatoes. You can also try different herbs. Rosemary gives a strong flavor, while basil adds a fresh taste. Mix and match herbs to find your favorite combo. If you need gluten-free options, this recipe is perfect. All the ingredients are naturally gluten-free. You can also make low-carb changes. Swap the baby potatoes for cauliflower florets. This keeps the dish light but still tasty. You won't miss the carbs! To use an air fryer, follow the same steps. Preheat your air fryer to 375°F (190°C). Place the chicken and potatoes in the basket. Cook for about 25-30 minutes, checking that the chicken reaches 165°F (74°C). For a slow cooker, marinate as usual. Place everything in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. This method makes the chicken super tender and full of flavor. For the full recipe, check back at the beginning. Enjoy your cooking! To store your lemon herb chicken and potatoes, let them cool first. Place the food in an airtight container. This helps keep it fresh. You can use glass or plastic containers. Make sure the lid closes tightly. Store the leftovers in the fridge. They will last up to three days. When reheating, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking tray. Cover them with foil to keep moisture in. Bake for about 15-20 minutes. This keeps the chicken juicy and the potatoes warm. Avoid the microwave if you can. It can make the chicken soggy. You can freeze leftovers for later. Wrap each piece of chicken and potatoes in plastic wrap. Then, place them in a freezer-safe bag. Squeeze out the air before sealing. This will help them stay fresh. For best taste, use them within three months. To thaw, place them in the fridge overnight. Reheat in the oven as mentioned before. This method helps keep the meal tasty. For the full recipe, check out the previous section. The cooking time depends on the thickness of the chicken. For bone-in thighs, it usually takes 35-40 minutes at 425°F. If your pieces are thicker, add another 5-10 minutes. Always check the internal temperature; it should reach 165°F for safety. Yes, you can use boneless chicken. Boneless thighs cook faster, usually needing about 25-30 minutes. Keep an eye on them to avoid overcooking. Adjust your timing based on the size of the chicken pieces you use. This dish pairs well with many sides. Consider these options: - Steamed broccoli for a fresh crunch. - A simple green salad for a light touch. - Roasted carrots for a sweet contrast. - Garlic bread to soak up the juices. To add heat, try these tips: - Use a pinch of red pepper flakes in the marinade. - Add diced jalapeños to the potatoes. - Serve with a spicy sauce or hot sauce on the side. These tweaks will give your dish a nice kick! You can find the full recipe [here](#). This recipe for lemon herb chicken and potatoes brings flavor and ease to your kitchen. You learned about the key ingredients, step-by-step instructions, and expert tips for success. You can make tasty variations and store leftovers easily. Cooking doesn’t have to be hard. With this dish, you can impress your family and friends. Try this recipe and enjoy a delicious meal with great flavors. Cooking can be simple and fun!

Sheet Pan Lemon Herb Chicken and Potatoes

Savor the delightful flavors of Zesty Lemon Herb Chicken & Roasted Potatoes with this easy recipe! Perfectly marinated chicken thighs paired with tender, golden baby potatoes make for a deliciously satisfying meal. This dish is simple enough for a weeknight dinner yet impressive enough for guests. Click through to explore the full recipe and bring a burst of zest to your dining table today!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1.5 pounds baby potatoes, halved

3 tablespoons olive oil

Zest and juice of 2 lemons

4 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.

      Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 20 minutes while you prepare the potatoes.

        Place the halved baby potatoes in another bowl and drizzle with a tablespoon of olive oil, salt, pepper, and a little more lemon juice if desired. Toss to coat.

          On a large baking sheet, arrange the marinated chicken thighs, skin side up. Scatter the seasoned potatoes around the chicken.

            Roast in the oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.

              Once cooked, remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley before serving.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

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