Lemon-Garlic Sheet Pan Chicken Thighs
User Reviews
5
10 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
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Total Time
55 mins
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Servings
4 to 6 servings
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Calories
468 kcal
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Course
Main Course
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Cuisine
American
Lemon-Garlic Sheet Pan Chicken Thighs
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This easy sheet pan meal has roasted chicken thighs and potatoes drizzled with lemon garlic sauce. It's ready in less than an hour.
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Ingredients
- 3 tablespoons olive oil
- 2 teaspoons oregano dried
- 1 1/4 teaspoons kosher salt plus more for serving
- 1/2 teaspoon black pepper plus more for serving, freshly ground
- 3 pounds chicken thigh trimmed of excess skin and fat, bone-in, skin-on
- 1 1/2 pounds potato cut into 1-inch thick (25 mm) wedges, Yukon gold variety
- 10 medium garlic peeled, cloves
- 2 medium lemon halved crosswise, plural
- 1/4 cup chicken broth (canned or homemade chicken stock) or water
- 2 tablespoons parsley chopped fresh flat-leaf
Instructions
- Preheat the oven to 475°F (240°C).
- Stir the 3 tablespoons olive oil, 2 teaspoons dried oregano, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper together in a large bowl.
- Add the 3 pounds bone-in, skin-on chicken thighs and 1 1/2 pounds Yukon Gold potatoes to the bowl and give everything a good toss. Use your hands to rub the seasoning into the chicken so each piece is fully coated.
- Pile the 10 medium garlic cloves in the middle of a large-rimmed baking sheet, then arrange the chicken in a single layer, skin-side up around the garlic.
- Scatter the potato wedges around the chicken, then nestle the 2 medium lemons halves in the mixture, cut sides facing up. Drizzle any herbed oil from the bowl over the chicken and potatoes.
- Transfer the baking sheet to the oven and cook until the chicken and potatoes are golden brown and the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer, about 30 minutes. ☞ TESTER TIP: If your chicken and potatoes aren't crisped to your liking, flip the potatoes, switch the oven to broil, and cook, watching closely, until the chicken and potatoes are crisp and browned on top, about 3 minutes.
- Arrange the chicken, potatoes, and two of the lemon halves on a serving platter.
- Mash the garlic cloves with a fork or potato masher until they form a rough paste. Squeeze over the remaining 2 lemon halves, then drizzle over the 1/4 cup chicken broth . Stir to combine and season to taste.☞ TESTER TIP: The lemons will be hot! To protect your fingers, use the masher or a pair of tongs to squeeze the juice from the lemon halves.
- Pour the sauce over the chicken and potatoes, and sprinkle with the 2 tablespoons chopped fresh flat-leaf parsley. Serve immediately.
Notes
- Don't crowd the pan--If your sheet pan is on the smaller side, or you find that your chicken and potatoes are crowded, divide everything between two sheet pans. Food that's crowded won't crisp properly.
- Storage--Store leftover chicken and potatoes in an airtight container in the fridge for up to 3 days. Leftover sauce can be stored in a separate container.
- Reheating--To reheat, warm the chicken and potatoes in a 325°F oven, and reheat the sauce in a small saucepan on the stovetop.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
Nutrition Information
Show Details
Serving
1portion
Calories
468kcal
(23%)
Carbohydrates
39g
(13%)
Protein
21g
(42%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.1g
(5%)
Cholesterol
94mg
(31%)
Sodium
820mg
(34%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 468kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 820mg | 34% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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