One-Pan Lemon Herb Chicken
Juicy chicken thighs with crispy potatoes and lemon — everything on one pan.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 kg baby potatoes, halved
- 3 tbsp olive oil
- 2 lemons (1 juiced, 1 sliced)
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- Salt and pepper
Equipment
- Sheet pan
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Preheat oven to 220°C (425°F).
- 2
Toss potatoes with 1 tbsp oil, salt, and pepper on a sheet pan.
- 3
Whisk remaining oil, lemon juice, garlic, oregano, salt, and pepper. Coat chicken thighs.
- 4
Nestle chicken skin-up among potatoes; scatter lemon slices.
- 5
Roast 35–40 minutes until chicken reaches 74°C (165°F) and skin is crisp.
40 min timer
Notes
- Dry the chicken skin well for maximum crispness.
Substitutions
- chicken thighs: bone-in drumsticks (same cook time)
Storage
Refrigerate up to 4 days.
Freezer
Freeze cooked chicken up to 2 months.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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