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Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes

Lemony Sheet Pan Chicken Thighs with Crispy Red Potatoes

Everything happens on one pan, but the technique makes all the difference. Starting the potatoes first gives them a proper head start, while the lemon-mustard marinade keeps the chicken incredibly moist and flavorful.

AmericanDinnerGluten FreeDairy FreeComfort FoodQuick MealsHealthyOne PotRoastingChicken
Prep15 min
Cook45 min
Total1 hr
Servings4
Difficultyeasy

Ingredients

  • 1½ lbsmall red potatoes, about 1-2 inches in diameter
  • 3 tbspextra-virgin olive oil
  • 1 largefresh lemon, preferably organic for zesting
  • 1 tspDijon mustard
  • 4 tspfresh garlic, minced fine
  • 2 tspdried basil
  • 1 largelarge shallot, peeled
  • 2 lbboneless, skinless chicken thighs
  • sea salt
  • freshly ground black pepper

Instructions

  1. Heat your oven to 400°F and line a large rimmed baking sheet with parchment paper. The parchment prevents sticking and makes cleanup effortless.
  2. Cut the potatoes into quarters — they should be roughly equal in size for even cooking. Toss them with 1 tablespoon of the olive oil and season generously with salt and pepper. Spread them cut-side down on the prepared sheet pan and roast for 20 minutes. This head start ensures they'll be perfectly tender when the chicken finishes.
    ⏱ 20 min
  3. While the potatoes cook, pat the chicken thighs dry and season both sides with salt and pepper. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and dried basil until well combined. Slice the shallot into thin half-moons — they'll caramelize beautifully in the oven.
  4. Remove the sheet pan from the oven and nestle the seasoned chicken thighs and sliced shallot among the partially cooked potatoes. Pour the lemon mixture evenly over everything, making sure to coat the chicken well. Return to the oven and roast until the shallots are golden and caramelized, the potatoes are fork-tender, and the chicken registers 165°F on an instant-read thermometer, about 20-25 minutes.
    ⏱ 22 min 30 sec
  5. Let the chicken rest on the pan for 10 minutes before serving — this allows the juices to redistribute for the most succulent results. The resting time also gives you a moment to make a quick salad or set the table.
    ⏱ 10 min