Sheet Pan Crispy Chicken Thighs and Lemon Rosemary Potatoes

4.49 from 25 votes

Sheet Pan Crispy Chicken Thighs and Lemon Rosemary Potatoes

A lemony dressing and a few sprigs of rosemary add fresh flavor to this one pan meal of crispy chicken thighs and tender roasted baby potatoes.

Don’t miss the step to divide the dressing into three portions to give the dish maximum flavor - one third for the potatoes, one third for the chicken, and one third drizzled over the finished dish.

Prep Time25

Cook Time40

Total Time1 5

Course: Main Dish

Keyword: chicken dinner, Chicken Recipe, easy, weeknight-friendly, one pan meal, sheet pan meal, sheet pan recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Half Sheet Pan
aluminum foil
Mixing Bowl

Ingredients

Chicken and Potatoes:

24 ounces Baby Red Potatoes, halved
6 sprigs Rosemary, plus more for garnish
4 Bone-in, Skin-on Chicken Thighs

Lemon Herb Dressing:

1 Tablespoon Dijon Mustard
1 teaspoon Dried Oregano
1 teaspoon Honey
2 Lemons, zest and juice
2 cloves Garlic, finely chopped
2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/4 cup Olive Oil

Instructions

Preheat oven to 425°F / 218°C. Line a sheet pan with foil.
Pat chicken thighs dry with paper towels. Set aside.
Whisk together all ingredients for dressing.
Place potatoes and rosemary sprigs in a large mixing bowl and toss with one third of the dressing. Spread potatoes out on prepared sheet pan.
Put chicken in mixing bowl and toss with one third of the dressing. Nestle chicken skin-side up in potatoes.
Season the skin of the chicken thighs with some additional salt and pepper.
Roast, stirring potatoes halfway through cooking, until potatoes are tender and chicken is cooked through and very crisp, 40 to 50 minutes. (Chicken is done when it registers 165°F in the thickest part.)
When chicken and potatoes are done roasting, drizzle with remaining one third of dressing. Garnish with a few fresh rosemary sprigs.
Serve immediately.

Nutrition