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Sheet-Pan Lemon Garlic Chicken

Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California
  • Total Time
    Prep: 20 min. + marinating Bake: 40 min.
  • Makes
    6 servings


  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 6 bone-in chicken thighs
  • 6 chicken drumsticks
  • 1 pound baby red potatoes, halved
  • 1 medium lemon, sliced
  • 2 tablespoons minced fresh parsley


  • Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade.
  • Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.

Test Kitchen tip
  • You don't have to use fresh lemon juice for this recipe, but if you do, consider zesting the lemon and garnishing each serving with a little bit for bright flavor.
  • Nutrition Facts
    1 chicken thigh and 1 chicken leg with 1/2 cups potatoes: 483 calories, 29g fat (7g saturated fat), 128mg cholesterol, 507mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 39g protein.

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    Average Rating:
    • Tom
      Feb 25, 2021

      This is ok, I would give it a "B". I think it would be better to removed the skin from the chicken before cooking. In this type of recipe, the skin gets flabby and unappetizing. I think the marinade would be more effective with skinless thighs.

    • tammycookblogsbooks
      Feb 11, 2021

      We all liked this dish. Used orange slices instead of lemon slices. Also 1 teaspoon of dried parsley in place of the fresh parsley.

    • Jo
      May 26, 2020

      No comment left

    • Angelkait
      Apr 24, 2019

      This sounds and looks very delicious!!! I’m going to add honey on the chicken for a sweet taste as well.

    • Valerie
      Mar 21, 2019

      This looks simple and yummy! I'm just curious if you use skinless chicken or if it's best to leave the skin on? Thanks!