Go Back
–+ servings

Sheet Pan Lemon Herb Chicken & Roasted Potatoes

Juicy, tender chicken thighs with shatteringly crisp golden skin roasted alongside tender, caramelized baby potatoes and lemon rounds in a garlicky Mediterranean herb olive oil glaze. An effortless 35-minute one-pan weeknight dinner that is 100% Halal wholesome.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner, Easy Weeknight Dinners, Main Dish
Cuisine: American Classics, Mediterranean
Ingredients Method

Ingredients
  

Chicken, Golden Baby Potatoes & Aromatics (100% Halal Wholesome)
  • 2 lbs Chicken thighs and drumsticks Bone-in, skin-on for crispy skin and juicy meat (or boneless breasts/thighs)
  • 1 ½ lbs Baby Yukon Gold potatoes Washed and sliced in halves
  • 2 medium Fresh lemons 1 juiced for marinade, 1 sliced into caramelized roasted rounds
  • 6 cloves Fresh garlic Minced or crushed
  • 4 sprigs Fresh rosemary Leaves stripped and finely chopped
  • 4 sprigs Fresh thyme Leaves stripped
Golden Herb Marinade & Seasoning
  • ⅓ cup Extra virgin olive oil First cold-pressed for roasted richness
  • 1 tablespoon Dijon mustard Halal compliant, for tangy emulsified glaze
  • 1 teaspoon Dried wild oregano Crushed to release fragrant oils
  • ½ teaspoon Smoked paprika For gorgeous golden color and subtle smokiness
  • 1 ¼ teaspoon Fine sea salt Divided between chicken and potatoes
  • ½ teaspoon Freshly cracked black pepper
  • 2 tablespoon Fresh flat-leaf parsley Finely chopped for vibrant finishing garnish

Method
 

Herb Marinade & Sheet Pan Assembly
  1. Preheat oven to 400°F (200°C). Line a large heavy-duty rimmed baking sheet with parchment paper for easy cleanup.
  2. In a medium glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, chopped rosemary, thyme leaves, dried oregano, smoked paprika, sea salt, and black pepper until well emulsified.
  3. Pat the chicken pieces thoroughly dry with paper towels to ensure the skin bakes up extra crispy.
  4. Place the halved baby potatoes into a bowl and toss with 3 tablespoons of the herb marinade. Spread potatoes cut-side down across the prepared baking sheet (this creates deeply golden, crispy roasted bottoms).
  5. Add the chicken pieces to the remaining marinade in the bowl, tossing until thoroughly coated. Arrange the chicken pieces skin-side up between the potatoes on the sheet pan.
  6. Scatter fresh lemon slices and whole sprigs of rosemary and thyme around the chicken and potatoes.
Roasting to Crispy Perfection
  1. Roast in the preheated oven at 400°F (200°C) for 35 to 40 minutes, until the chicken skin is deeply golden and crisp, the potatoes are fork-tender with blistered edges, and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
  2. Optional for extra crispy skin: Turn the broiler on HIGH for the final 2 minutes, watching closely to prevent burning.
  3. Remove sheet pan from the oven and let rest for 5 minutes. Spoon the glistening roasted lemon-herb pan juices generously over the chicken and potatoes.
  4. Garnish with freshly chopped parsley and serve warm straight from the pan or on a large family platter!

Tried this recipe?

Let us know how it was!