Sheet Pan Chicken Thighs with Lemon and Potatoes
Four bone-in thighs, a pound of small potatoes and one lemon on one pan. Skin side up, high heat, nothing to stir.
Recipes and Things · Wes Hadley
Posted Aug. 31, 2026 · 2 servings, with leftovers
Posted Aug. 31, 2026 · 2 servings, with leftovers
Bone-in, skin-on thighs are the most forgiving cut in the store. They stay juicy if the oven runs hot or the timer goes off late, which is most weeknights.
The potatoes go under the chicken on purpose. They cook in the fat that comes off the skin, and that is what makes them taste like more than potatoes.
What you need
| How much | What |
|---|---|
| 4 | bone-in, skin-on chicken thighs |
| 1 lb | small potatoes, halved |
| 1 | lemon, sliced into rounds |
| 4 cloves | garlic, smashed |
| 2 tbsp | olive oil |
| 1 1/2 tsp | kosher salt |
| 1 tsp | dried oregano |
How to make it
- Heat the oven to 425°F. Pat the chicken dry with paper towels and season it all over with 1 tsp of the salt and the oregano.
- Toss the potatoes, lemon and garlic with the oil and the rest of the salt directly on a sheet pan.
- Nestle the thighs on top, skin side up, so they sit over the potatoes.
- Roast 35 to 40 minutes, until the skin is browned and crisp and the thickest thigh reads 175°F.
- Squeeze the roasted lemon rounds over everything before serving.
Cook’s notes
- Dry skin is crisp skin. If there is time, salt the thighs in the morning and leave them uncovered in the fridge.
- Leftover thighs make the next day’s lunch: pull the meat and eat it cold over greens.
FAQ
Can I use boneless thighs?
Yes, but cut the time to about 25 minutes and add the potatoes 15 minutes ahead so they finish together.