Name: Sheet Pan Lemon-Rosemary Chicken with Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 bone-in chicken thighs; 1 ½ tbsp olive oil; 2 tbsp lemon juice; 1 tsp lemon zest; 2 garlic cloves, minced; Salt and pepper, to taste; 1 lb baby potatoes, halved; 1 ½ tbsp olive oil; 1 tbsp fresh rosemary, chopped; Salt and pepper, to taste

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If you are on the hunt for a comforting yet effortless dinner, look no further than this Sheet Pan Lemon-Rosemary Chicken with Potatoes Recipe. It’s a perfect harmony of juicy, golden chicken thighs paired with crispy, herb-scented potatoes—all cooked together on a single pan for minimal cleanup. The bright notes of lemon and fragrant rosemary weave through every bite, creating a dish that feels both fresh and cozy, making it an instant favorite for any night of the week.

Ingredients You’ll Need

A speckled gray bowl filled with a colorful shrimp fried rice sits on a white marbled surface. The dish has a base layer of light brown fried rice mixed with diced orange carrots, green peas, small pieces of scrambled yellow egg, and bits of cauliflower. On top, six plump, cooked shrimp with a bright orange-pink color are arranged evenly around the bowl. A silver fork is placed inside the bowl, resting on the edge. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Sheet Pan Lemon-Rosemary Chicken with Potatoes Recipe lies in its simplicity. Each ingredient is carefully chosen to contribute to the dish’s bright flavor, hearty texture, and inviting aroma, creating a well-balanced meal that’s as satisfying as it is straightforward.

4 bone-in chicken thighs: The perfect cut for juicy, tender meat with crispy skin.
1 lb baby potatoes, halved: These roast beautifully to golden perfection and soak up all the herb-infused olive oil.
3 tbsp olive oil: Ensures everything crisps evenly and adds a silky richness.
2 tbsp lemon juice: Brings brightness and a subtle tang that lifts the whole dish.
1 tsp lemon zest: Amplifies the lemony aroma for a fresh, fragrant punch.
2 garlic cloves, minced: Adds a warm, savory backbone without overpowering the lighter notes.
1 tbsp fresh rosemary, chopped: The star herb that infuses the chicken and potatoes with that unmistakable piney fragrance.
Salt and pepper, to taste: Essential for enhancing all the natural flavors.

How to Make Sheet Pan Lemon-Rosemary Chicken with Potatoes Recipe

Step 1: Preheat and Prepare the Potatoes

Start by preheating your oven to 425°F (220°C). This high heat is the secret to crispy potatoes and perfectly roasted chicken skin. Toss the halved baby potatoes with half the olive oil, chopped rosemary, salt, and pepper to ensure every bite is flavorful and crisp.

Step 2: Arrange Potatoes on the Sheet Pan

Spread the seasoned potatoes out evenly on your sheet pan. Giving them space prevents steaming and encourages that coveted crispiness, which is one of the highlights of this Sheet Pan Lemon-Rosemary Chicken with Potatoes Recipe.

Step 3: Season and Place the Chicken

Next, take the chicken thighs and coat them with the remaining olive oil, lemon juice, minced garlic, lemon zest, salt, and pepper. This marinade seals in moisture while infusing the meat with bright, aromatic flavors. Nestle the chicken comfortably among the potatoes on the pan.

Step 4: Roast Until Golden and Juicy

Place the sheet pan in the oven and roast for 35 to 40 minutes, or until the chicken skin is golden and the internal temperature reaches 165°F. During roasting, the potatoes absorb the chicken’s natural juices, elevating their flavor with every minute.

Step 5: Serve Warm with Pan Juices

Once done, spoon the pan juices over the chicken and potatoes before serving. The juices are pure gold—they bring extra moisture and depth to this beautifully balanced dish.

How to Serve Sheet Pan Lemon-Rosemary Chicken with Potatoes Recipe

The image shows a light brown non-stick pan filled with cooked rice mixed with small green herbs, creating a speckled white and green base layer. On top of the rice, there are orange shrimp scattered around in a circular shape, some resting on purple and green thin vegetable slices that lie flat on the rice layer. The shrimp have a slightly curved shape and a light grilled texture, giving them a cooked look. The pan sits on a white marbled surface with a yellow pot barely visible in the background. A woman’s hand is partly visible on the right side of the pan. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes like a sprinkle of chopped parsley or extra lemon zest can add a pop of color and boost the freshness on the plate. A few lemon wedges on the side invite your guests to add more zing to their bites if they wish.

Side Dishes

This recipe often shines as a standalone meal, but if you want to round out your dinner, consider light green salads or roasted green beans for variety. Adding steamed or roasted veggies like carrots or asparagus fits perfectly with the flavors and keeps the meal balanced.

Creative Ways to Present

For a rustic family-style feast, serve the chicken and potatoes directly from the sheet pan at the table—inviting everyone to help themselves. Alternatively, plate it neatly with potatoes stacked and chicken placed on top, drizzled with pan juices for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

You can store any leftovers in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making for a fantastic next-day meal.

Freezing

This dish freezes well if you want to prep ahead. Make sure to cool completely, then transfer to a freezer-safe container or bag. Freeze for up to two months and thaw overnight before reheating.

Reheating

Reheat leftovers in the oven at 350°F until warmed through to help retain crispiness in the potatoes and skin. Avoid the microwave if possible, as it can soften the crunch you worked hard to create.

FAQs

Can I use boneless chicken thighs for this recipe?

Absolutely! While bone-in thighs add more flavor and stay juicier during roasting, boneless thighs will work just fine and reduce cooking time slightly.

What type of potatoes work best?

Baby or new potatoes are ideal because they roast quickly and develop a nice crispy outer layer. If you can’t find baby potatoes, small red or Yukon gold potatoes cut into even pieces will do.

Can I add other vegetables to the sheet pan?

Yes! Vegetables like carrots, green beans, or Brussels sprouts can be added for a complete one-pan meal. Just be sure to cut them so they cook evenly with the potatoes and chicken.

How can I make the chicken skin crispier?

Pat the chicken skin dry before seasoning and make sure the oven is fully preheated to 425°F. Spacing the pieces apart on the pan also helps air circulate and crisp up the skin.

Is this recipe suitable for meal prepping?

Definitely. This Sheet Pan Lemon-Rosemary Chicken with Potatoes Recipe stores well and reheats beautifully, making it an excellent choice for preparing meals ahead of time.

Final Thoughts

This Sheet Pan Lemon-Rosemary Chicken with Potatoes Recipe is a shining example of how simplicity meets deliciousness effortlessly. The combination of crisp, herb-scented potatoes and tender, zesty chicken makes it a dinner you’ll want to come back to again and again. Trust me, once you try this recipe, it will quickly become a staple in your cooking rotation—easy to make, packed with flavor, and just downright satisfying.