Sheet-Pan Lemon Chicken
Juicy roast chicken with lemon, garlic and rosemary potatoes — all on one tray.
One pan, one hour, dinner for four. The lemons soften and caramelize under the chicken, the potatoes crisp in the drippings, and cleanup is a single sheet tray.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 ½ lb (700 g) baby potatoes, halved
- 2 lemons, one sliced, one juiced
- 6 garlic cloves, smashed
- 3 tbsp olive oil
- 2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 3 sprigs fresh rosemary
Method
- 1
Heat the oven to 425°F / 220°C.
- 2
In a large bowl, toss the potatoes with 1 tbsp olive oil, half the salt and pepper, and spread over a large sheet pan.
- 3
In the same bowl, toss the chicken with the remaining olive oil, salt, pepper and the juice of one lemon. Nestle the chicken skin-side up among the potatoes.
- 4
Scatter over the garlic cloves, lemon slices and rosemary sprigs.
- 5
Roast 40–45 minutes until the chicken skin is deeply golden and reaches 165°F / 74°C, and the potatoes are crisp at the edges.
- 6
Rest 5 minutes, then serve straight from the pan.
Chef's tips
- Do not crowd the tray — use two pans if you need to, so everything roasts instead of steams.
- The lemon slices become soft and sweet after roasting; eat them alongside the chicken.