A lemony dressing and a few sprigs of rosemary add fresh flavor to this one pan meal of sheet pan lemon chicken thighs and potatoes. This one of my favorite meals to serve guests – it’s beautiful, and so easy to make.

Patty says: ⭐⭐⭐⭐⭐ “I was initially concerned that with the juice and zest that lemon would overpower the meal but I followed the recipe exactly and it was superb…and so simple to make (and clean up afterwards). Well done. Will absolutely make this again.”

My youngest daughter June has a complicated relationship with lemons. When we have fresh lemon slices sitting out she will, without fail, grab one and take a confident bite. Seconds later, she’ll throw it on the floor, exclaiming “ohhh so sour!” 

But if you are not as conflicted as June and love lemon flavor (as I do), this sheet pan meal is for you. Crispy chicken thighs, tender roasted potatoes. They all come to the party. But what makes this stand out is that it’s all tossed in a lemon rosemary dressing before baking.

The result is the bright flavor of lemon infused throughout the meal, all in a simple sheet pan package (and who doesn’t love only one pan to clean up?)

Want a few more chicken sheet pan dinner ideas? Try any of these combinations Chicken and Potatoes with an easy herb marinade, a sweet-savory mix in Honey Dijon Chicken, or the vibrant flavors of Chicken Shawarma.

Ingredients

• Chicken Thighs – Use bone-in, skin-on chicken thighs for this recipe. While roasting at high heat, the chicken will stay tender while the skin gets crisp and golden. 
• Baby Red Potatoes – Baby red potatoes hold their shape as they roast, but any other baby or new potatoes should work fine here. If the potatoes are quite large, it’s a good idea to quarter them so they finish roasting at the same time as the chicken. 
• Fresh Rosemary – Roasting the chicken and potatoes with fresh rosemary infuses the dish with fresh herb flavor. I like to have a few extra sprigs so that I can discard the crispy ones that bake with the dish and add a few fresh sprigs as garnish to the finished dish.
• Lemons – Use both the zest and the juice of two lemons in the dressing. When zesting the lemon, be sure to just get the outer yellow part of the peel, not the white pith beneath it (which can be bitter-tasting).
• Dijon Mustard, Dried Oregano, Honey, Garlic, Olive Oil, Salt and Pepper – The rest of the ingredients for the dressing are (hopefully) kitchen staples.

Possible Variations

• Add vegetables – Don’t want to use potatoes? Try it with broccoli or cauliflower florets. They will take about half the amount of time to roast as the potatoes, so add them to the pan with the chicken after it is about halfway through cooking.
• Use boneless chicken – You could use boneless chicken breasts or thighs in place of the bone-in thighs, but adjust the cooking time. Get the potatoes started roasting and add the boneless chicken breast / thigh after the potatoes have already been roasting for about 15 minutes. 

More Fun Sheet Pan Recipes

Sheet Pan Chicken Shawarma

Sheet Pan Jerk Shrimp with Coconut Rice

Sheet Pan Steak Fajitas

Sheet Pan Tacos