Lemon-Thyme Sheet-Pan Chicken and Potatoes

Name: Lemon-Thyme Sheet-Pan Chicken and Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1/3 c. olive oil; 1 1/2 tsp. roughly chopped fresh thyme; 4 garlic cloves, chopped; Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges; 3 tsp. kosher salt; 1 1/4 tsp. black pepper; 10 skin-on, bone-in chicken thighs (4 to 4½ pounds); 2 lb. red potatoes (6 medium), cut into 1-inch pieces; 2 tbsp. finely chopped fresh parsley

4 servings

servings

15 minutes

active time

1 hour 5 minutes

total time

Start Cooking

Ingredients

1/3 c. olive oil

1 1/2 tsp. roughly chopped fresh thyme

4 garlic cloves, chopped

Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges

3 tsp. kosher salt

1 1/4 tsp. black pepper

10 skin-on, bone-in chicken thighs (4 to 4½ pounds)

2 lb. red potatoes (6 medium), cut into 1-inch pieces

2 tbsp. finely chopped fresh parsley

Directions

Preheat the oven to 425˚. Whisk the olive oil, thyme, garlic, lemon zest, lemon juice, salt and pepper in a large bowl.

Add the chicken, potatoes and lemon wedges to the bowl. Toss well.

Dump the mixture onto a rimmed baking sheet. Turn the chicken skin-side up and space the pieces evenly apart.

Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165˚ on an instant-read thermometer, about 50 minutes. Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the baking sheet and squeeze the roasted lemon wedges on the chicken.

Nutrition

Serving Size

Calories

1083

Total Fat

74 g

Saturated Fat

18 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

331 mg

Sodium

1730 mg

Total Carbohydrate

37 g

Dietary Fiber

5 g

Total Sugars

4 g

Protein

61 g