Lemon-Thyme Sheet-Pan Chicken and Potatoes

Lemon-Thyme Sheet-Pan Chicken and Potatoes

from thepioneerwoman.com
4 - 6 serving(s)

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 41/2 pounds)
  • 2 lb. red potatoes (6 medium), cut into 1-inch pieces
  • 2 tbsp. finely chopped fresh parsley

Directions

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

    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.