. {{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!](https://emmasdish.com/wp-content/uploads/2025/07/9e5b425a-6c60-41a6-947d-b4baf350023f-250x250.webp)
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.