Lemon-Thyme Sheet-Pan Chicken and Potatoes

Name: Lemon-Thyme Sheet-Pan Chicken and Potatoes
Prep time: 15 min
Total time: 1 min
Ingredients: 1/3 c. olive oil; 1 1/2 tsp. roughly chopped fresh thyme; 4 garlic cloves, chopped; Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges; 3 tsp. kosher salt; 1 1/4 tsp. black pepper; 10 skin-on, bone-in chicken thighs (4 to 4½ pounds); 2 lb. red potatoes (6 medium), cut into 1-inch pieces; 2 tbsp. finely chopped fresh parsley

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Prep Time: 15 minutes

Total: 1 hours, 5 minutes

Servings: 5

Cost: $6.43 /serving

Author : Ree Drummond

dinner main dish poultry

Lemon-Thyme Sheet-Pan Chicken and Potatoes

Ingredients

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1/3 c. olive oil1 1/2 tsp. roughly chopped fresh thyme4 garlic cloves, choppedGrated zest and juice of 1 lemon, plus 1 lemon cut into wedges3 tsp. kosher salt1 1/4 tsp. black pepper10 skin-on, bone-in chicken thighs (4 to 4½ pounds)2 lb. red potatoes (6 medium), cut into 1-inch pieces2 tbsp. finely chopped fresh parsley

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Instructions

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Preheat the oven to 425˚. Whisk the olive oil, thyme, garlic, lemon zest, lemon juice, salt and pepper in a large bowl. Add the chicken, potatoes and lemon wedges to the bowl. Toss well. Dump the mixture onto a rimmed baking sheet. 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˚ on an instant-read thermometer, about 50 minutes. Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the baking sheet and squeeze the roasted lemon wedges on the chicken.

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