Description

This easy Chicken and Potato Sheet Pan dinner is perfect for a busy weeknight! Enjoy juicy marinated chicken thighs with tender potatoes and onions bursting with lemon and parmesan flavor.

Ingredients

Scale

2 lbs chicken thighs (bone-in, skin-on)
1 1/2 lbs baby red potatoes
1 yellow onion (cut into wedges)
1 tbsp minced garlic
1/2 cup olive oil
1/4 cup grated parmesan
1 oz lemon juice
1 1/2 tsp lemon zest
1 tsp salt
1/2 tsp pepper

Instructions

Step: Mix together the lemon parmesan dressing. In a large bowl or ziplock bag, pour dressing over chicken and potatoes. Allow to marinate 1-24 hours.
Step: Preheat oven to 425 degrees F.
Step: Place chicken, potatoes, onions, and garlic on a baking sheet. Mix together and spread across the pan so that everything can cook evenly.
Step: Cook for 30-35 minutes or until the center of the largest chicken thigh reaches 165 degrees F. Serve immediately.

Notes

If your baby potatoes are small (about 1″), you could leave them whole. If they are larger, you could halve or quarter them so they will be nice and creamy. Nutrition values assumes the chicken and veggies will absorb about half of the marinade.

Prep Time: PT60M
Cook Time: PT30M
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 626 kcal
Sugar: 3.4 g
Sodium: 355.4 mg
Fat: 39.7 g
Saturated Fat: 8 g
Unsaturated Fat: 31.7 g
Trans Fat: 0 g
Carbohydrates: 31.1 g
Fiber: 3.5 g
Protein: 36 g
Cholesterol: 190 mg

Keywords: chicken, potatoes, sheet pan, dinner, lemon, parmesan, easy recipe