A simple, flavor-packed sheet pan dinner with juicy roasted chicken, crispy golden potatoes, bright lemon, and savory garlic.

Scale

6 bone-in, skin-on chicken thighs

1 ½ pounds baby Yukon gold potatoes, halved

4 tablespoons olive oil

6 garlic cloves, minced

2 lemons (1 sliced, 1 juiced)

1 tablespoon lemon zest

1 tablespoon Dijon mustard

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon onion powder

½ teaspoon crushed red pepper flakes (optional)

½ cup chicken broth

2 tablespoons chopped fresh parsley

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Preheat oven to 425°F (220°C).

Whisk olive oil, garlic, lemon juice, zest, Dijon mustard, paprika, oregano, thyme, salt, pepper, onion powder, and red pepper flakes.

Coat chicken with half the marinade. Toss potatoes with remaining marinade.

Arrange potatoes on a sheet pan and nestle chicken among them. Add lemon slices. Pour broth around potatoes.

Roast 40–50 minutes until chicken reaches 165°F and potatoes are golden.

Broil 2–3 minutes for crisp skin if desired.

Sprinkle parsley over top and serve with pan juices.

For crispier potatoes, place cut-side down on the pan.

Fresh lemon makes a noticeable difference.

Add vegetables like green beans or carrots for variation.

Leftovers reheat beautifully in the oven.