Recipe
Lemon & Herb Sheet Pan Chicken Thighs
Crisp-skinned chicken thighs roast with baby potatoes, red onion, lemon, garlic and fresh herbs in this easy one-tray weeknight supper with very little washing up.
Ingredients
Method
10 mins prep35 mins cook45 mins total
Preheat the oven to 200°C.
In a bowl, mix olive oil, minced garlic, chopped herbs (such as rosemary and thyme), lemon juice, salt, and pepper.
Toss chicken thighs, halved baby potatoes, and sliced red onion in the herb mixture until coated.
Arrange everything on a sheet pan in a single layer.
Roast in the oven for 30-35 minutes or until chicken is cooked through and potatoes are tender.
Drizzle with extra lemon juice before serving.
Notes
To ensure crispy skin on the chicken thighs, pat them dry with paper towels before seasoning. Feel free to customize the herb mixture with your favorite herbs or spices.
About this recipe
Chicken thighs, baby potatoes and red onion roast together on one tray until the skin is crisp and the potatoes are tender. A lemon, garlic and herb dressing gives the whole dish a fresh, savoury finish.
It is a straightforward weeknight supper with very little washing up. Spread the ingredients out well so the chicken browns rather than steams, then spoon the tray juices over the plates just before serving.
