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Lemon-Thyme Sheet Pan Chicken
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Recipe courtesy of Ree Drummond

Lemon-Thyme Sheet Pan Chicken and Potatoes

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 25 min
  • Yield: 4 to 6 servings



  1. Preheat the oven to 425 degrees F.
  2. Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
  3. Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
  4. 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.
  5. 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.
  6. 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.