About 45 min · 4 servings

Lemon Herb Sheet-Pan Chicken

Chicken thighs and baby potatoes roasted on one pan with lemon, garlic, and oregano.

DinnerOne-pan / sheet panChickenAmerican / SouthernMediterraneanKid-friendlyNo porkHigh-proteinLeftover-friendlyMildGluten-freeDairy-free

Allergen tags are cooking labels. They are not medical advice.

Ingredients

4 (about 2 lb / 900 g) Bone-in chicken thighs
1½ lb / 680 g Baby potatoes, halved
3 Tbsp Olive oil
1 large Lemon, zest and juice
3 Garlic cloves, minced
1½ tsp Dried oregano
1¼ tsp Kosher salt
½ tsp Black pepper

Method

Heat the oven to 425°F / 220°C. Line a sheet pan.
Toss potatoes with 1 Tbsp oil, ½ tsp salt, and a pinch of pepper. Spread on the pan and roast 15 minutes.
Stir remaining oil with lemon zest and juice, garlic, oregano, remaining salt, and pepper. Coat the chicken.
Add chicken to the pan, skin-side up. Roast 25–30 minutes more, until the thickest thigh reads 165°F / 74°C.
Rest 5 minutes. Spoon pan juices over the chicken and potatoes.

Nutrition

Kitchen estimate only, not lab-verified. Roughly a protein-forward dinner plate; actual values depend on thigh size and skin.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

No chicken
Use extra potatoes and chickpeas, or skip this recipe.
Shorter cook
Boneless thighs, about 20 minutes after the potato head start.

This recipe is gluten-free as written. That is a kitchen label, not a certification or medical advice. Read the packages you buy.

This recipe is dairy-free as written. That is a kitchen label, not medical advice. Read the packages you buy.

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Original Daily Spatula kitchen recipe.

Not medical advice. Allergen labels and swaps are for cooking convenience only — never a claim that a dish is “safe” for any condition, allergy severity, or dietary medical need. When in doubt, verify ingredients and ask a clinician or dietitian.