Name: Lemon-Thyme Sheet Pan Chicken and Potatoes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1/3 cup olive oil; 1 tablespoon kosher salt; 1 1/2 teaspoons roughly chopped fresh thyme; 1 1/4 teaspoons freshly ground black pepper; 4 cloves garlic, chopped; Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges; 6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds); 2 pounds red potatoes (6 medium), cut into 1-inch pieces; 1 red onion, sliced; 2 tablespoons finely chopped fresh parsley

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.
Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

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Lemon-Thyme Sheet Pan Chicken and Potatoes

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