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In the realm of home cooking, few things are as satisfying as a meal that not only tantalizes the taste buds but also simplifies the cooking process. The One-Pan Zesty Herb Chicken & Crispy Potato Delight embodies this ideal, inviting you to enjoy a wholesome, flavorful dish that requires minimal effort and cleanup. This recipe, with its vibrant herbs and perfectly roasted potatoes, is designed for those who crave a home-cooked meal without spending hours in the kitchen.

Sheet Pan Chicken with Potatoes

Discover the bliss of simple cooking with the One-Pan Zesty Herb Chicken & Crispy Potato Delight. This recipe combines succulent chicken thighs, crispy baby potatoes, and aromatic red onions, all marinated in a zesty blend of fresh herbs and spices. Perfect for busy weeknights, it allows you to enjoy a flavorful meal with minimal effort and cleanup. Dive into this delicious, nutritious dish that will satisfy your taste buds and bring joy to any dining table.
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Ingredients
  

4 bone-in, skin-on chicken thighs

1.5 lbs baby potatoes, halved

1 red onion, quartered

4 cloves garlic, minced

2 tbsp olive oil, divided

1 tsp dried oregano

1 tsp dried thyme

1 tsp smoked paprika

Zest of 1 lemon and juice (about 2 tablespoons)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Optional: pinch of red pepper flakes for added heat

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C), ensuring it's nice and hot for crispy results.

    Prepare the Chicken Marinade: In a large mixing bowl, whisk together 1 tablespoon of olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, lemon zest, lemon juice, salt, and black pepper. This mixture will be your flavorful marinade.

      Marinate the Chicken: Add the chicken thighs to the bowl, making sure to coat them thoroughly with the marinade. Allow the chicken to marinate for about 15 minutes at room temperature while you prep the vegetables; this will enhance the flavor.

        Toss the Vegetables: In a separate bowl, combine the halved baby potatoes and quartered red onion. Drizzle with the remaining 1 tablespoon of olive oil, and season with salt and pepper. Toss until the vegetables are well coated for even roasting.

          Arrange on the Baking Sheet: On a large baking sheet lined with parchment paper for easy cleanup, place the marinated chicken thighs in the center. Surround them with the seasoned potatoes and onions. For those who enjoy a bit of spice, sprinkle a pinch of red pepper flakes over the potatoes.

            Roast in the Oven: Transfer the sheet pan to your preheated oven. Roast everything for 30-35 minutes. The chicken should have perfectly crispy, golden skin, and the internal temperature should register 165°F (75°C) when checked with a meat thermometer. The potatoes should be tender when pierced with a fork and have a slight crispness.

              Garnish and Serve: Once roasting is complete, carefully remove the sheet pan from the oven. Sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Serve immediately and enjoy your delightful one-pan meal!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the pan for a rustic feel, or transfer to a large serving platter. Add extra lemon wedges on the side for those who want a citrusy kick!