Name: Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 6–7 medium potatoes, cut into wedges; 2 tbsp olive oil, divided; Salt and pepper, to taste; 1/2 tsp dried oregano or thyme for the potatoes; 4 bone-in, skin-on chicken thighs; 1/2 lemon, zest and juice; 2 garlic cloves, minced; 2 tbsp Greek yogurt; 1 tsp salt (for the marinade); 1 tsp black pepper (for the marinade); 1 tsp paprika; 1 tsp dried oregano (for the marinade); 1/2 tsp thyme or rosemary; Pinch cayenne pepper (optional); Lemon slices for serving (optional); Fresh dill for garnish (optional); A small cucumber, grated and squeezed for tzatziki; Extra herbs like parsley or basil; A drizzle of extra virgin olive oil before serving; Vegetables on the pan: halved cherry tomatoes, sliced red onion, or green beans; A handful of olives or capers on the side

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Last updated on January 6, 2026

A Cozy Note

Have you ever come home craving something warm, lemony, and impossibly comforting, only to stare at a pile of potatoes and a pack of chicken wondering where to start? I have — more times than I can count — and that’s how this Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes became my weekday hero. For a beginner, juggling marinades, oven temps, and crisp skins can feel a little intimidating, but I promise this recipe is forgiving and simple. If you like the idea of fuss-free sheet pan dinners, you might also enjoy this Hawaiian chicken sheet pan recipe I turn to when I want big flavor with minimal cleanup.

A Quick Look at This Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes Recipe

This Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes recipe centers on two star ingredients: bone-in, skin-on chicken thighs and golden potato wedges. It’s a one-pan weeknight dinner that gives you juicy, herb-scented chicken and crispy, roasted potatoes with minimal hands-on time. Nutritionally, it balances protein and carbs, and the lemon and herbs add bright flavor without heavy sauces. It’s perfect for home cooks and beginners because the steps are straightforward and the oven does most of the work. Keep reading — I’ll walk you through easy swaps, timing tips, and how to make a quick tzatziki that makes the whole meal sing.

Ingredients You’ll Need for Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes

Essentials

6–7 medium potatoes, cut into wedges — Yukon Gold or red potatoes work beautifully for crisp edges and creamy centers. Aim for uniform wedges so they cook evenly.
2 tbsp olive oil, divided — 1 tbsp for the chicken marinade, 1 tbsp for tossing the potatoes.
Salt and pepper, to taste — I recommend kosher salt for easier measuring and freshly ground black pepper.
1/2 tsp dried oregano or thyme for the potatoes — pick what you have; both are lovely.
4 bone-in, skin-on chicken thighs — these give the best flavor and keep moist during roasting. If you prefer boneless, see substitutions below.
1/2 lemon, zest and juice — the bright lemon ties the marinade together and adds freshness.
2 garlic cloves, minced — garlic brings warmth without overpowering.
2 tbsp Greek yogurt — helps tenderize the chicken and makes a lightly tangy marinade.
1 tsp salt (for the marinade) — separate from the potatoes’ seasoning.
1 tsp black pepper (for the marinade)
1 tsp paprika — adds color and a gentle smokiness.
1 tsp dried oregano (for the marinade) — complements the lemon and garlic flavors.
1/2 tsp thyme or rosemary — thyme is classic here; rosemary is a bit more piney — your choice.
Pinch cayenne pepper (optional) — for a whisper of heat.
Lemon slices for serving (optional) — pretty and useful for extra brightness.
Fresh dill for garnish (optional) — dill pairs wonderfully with the tzatziki and lemon.

Optional add-ons

A small cucumber, grated and squeezed for tzatziki — adds coolness and crunch to the yogurt dip.
Extra herbs like parsley or basil — sprinkled over the finished dish for color and freshness.
A drizzle of extra virgin olive oil before serving — for shine and a final flavor pop.
Vegetables on the pan: halved cherry tomatoes, sliced red onion, or green beans — add these if you want more color and veg in the meal (see timing notes below).
A handful of olives or capers on the side — for briny contrast when you want a Mediterranean twist.

Substitutions and shortcuts

Boneless, skinless chicken thighs: Use these if you prefer less fat or quicker cooking. Reduce roast time by about 15 minutes and check for doneness earlier.
Chicken breasts: You can swap, but breasts dry out more easily. Brine them for 15 minutes beforehand or use a thicker yogurt marinade and reduce oven time.
Plain yogurt instead of Greek yogurt: Works in a pinch but use slightly more to get the same coating effect (about 3 tbsp).
Fresh herbs instead of dried: Use about three times the amount of fresh as you would dried (e.g., 1 1/2 tsp fresh oregano for 1/2 tsp dried).
Skip the tzatziki: If you need a shortcut, serve store-bought hummus or tzatziki, or simply a lemony yogurt drizzle.
Air fryer shortcut: Cook the chicken and potatoes separately in an air fryer for crispier results and faster finish — see step notes below.
No lemon? Use a splash of white vinegar or a teaspoon of mustard for tang instead of lemon juice.

How to Make Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes Step-by-Step

I’ll break this down slower than my oven timer, so you can follow along without feeling rushed. Read each step first, then dive in — cooking gets easier when you know what’s coming.

Step 1 — Make the lemon-herb marinade and marinate the chicken

In a mixing bowl, zest half a lemon, then squeeze the juice into the bowl. Add 1 tablespoon of olive oil, the minced garlic, 2 tablespoons Greek yogurt, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon thyme (or rosemary), and a pinch of cayenne if you like heat. Whisk everything until smooth — the yogurt helps thicken the mixture and cling to the chicken.

Pat the chicken thighs dry with paper towels (this helps the skin crisp later). Add the thighs to the bowl and use your hands or a spoon to coat each piece thoroughly. If you can, let the chicken marinate for at least 30 minutes at room temperature; if you have more time, refrigerate for up to 4 hours. If you’re short on time, even a quick 10–15 minute rub will add flavor.

Pro tip: If you prefer, you can make the marinade directly in a zip-top bag, add the chicken, press out excess air, and rub it around — great for easy cleanup.

Step 2 — Preheat and prep your sheet pan

Set your oven to 400°F (200°C) and line a sheet pan with parchment paper for easier cleanup and to help the potatoes release. If your oven runs hot or cold, use an oven thermometer so you can trust the temperature. While the oven preheats, bring your marinated chicken out if it’s been refrigerated so it’s not ice-cold when it goes in.

Choose a rimmed baking sheet so juices don’t spill. If you own a metal cooling rack that fits inside the sheet pan, you can place the chicken on the rack to let air circulate for even crisping — but keep the potatoes directly on the pan.

Step 3 — Toss and arrange the potatoes

In a large bowl, toss the 6–7 medium potato wedges with the remaining 1 tablespoon olive oil, 1/2 teaspoon dried oregano or thyme, and a good pinch of salt and pepper. Make sure each wedge has a light coating of oil — that helps the edges get golden.

Spread the potatoes in a single layer across one half of the sheet pan (or across the whole sheet if your chicken will sit on top). Spacing is important: crowded potatoes steam instead of roast. If needed, use two pans rather than overcrowding.

Step 4 — Nestle the chicken skin-side up among the potatoes

Place the marinated chicken thighs skin-side up on the sheet pan, nestling them between the potato wedges. Make sure the skin is exposed and not touching the pan too much, so it can crisp. If your thighs are large, leave a little space between pieces to promote even cooking.

If you want roasted vegetables like sliced red onion or green beans, tuck them in now — but remember they may require less time. For delicate veg, add them later in the roast (see timing tips below).

Step 5 — Roast until golden and cooked through

Put the pan in the oven and roast for about 50–60 minutes. I usually check the potatoes and chicken at the 30-minute mark: flip the potatoes for even browning and baste the chicken with any pan juices if you like. Continue roasting until the chicken skin is nicely browned and the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part (not touching bone).

If you crave an ultra-crisp skin, switch the oven to broil for the last 2–4 minutes, watching closely so the skin browns but doesn’t burn. Ovens vary — if your chicken looks done but the skin isn’t crisp enough, a quick broil helps.

Timing notes:

If using boneless thighs, reduce cooking time by 10–15 minutes.
If adding delicate vegetables like tomatoes, add them in the last 15 minutes of roasting.
If the potatoes are browning faster than the chicken, move them to a corner of the pan or tent the chicken with foil temporarily.

Step 6 — Make the quick tzatziki (optional but recommended)

While the pan is finishing, make a fast tzatziki to serve on the side. Grate about half a cucumber, squeeze out excess moisture with a clean towel or paper towel, and combine with 1 cup Greek yogurt, 1 minced garlic clove, 1 teaspoon olive oil, a squeeze of lemon juice, chopped fresh dill, and a pinch of salt and pepper. Chill for at least 10 minutes so the flavors meld.

If you don’t have cucumber or are short on time, a simple lemony yogurt drizzle (Greek yogurt, lemon juice, olive oil, salt, and pepper) is a great stand-in.

Step 7 — Rest, plate, and garnish

Once the chicken hits 165°F, remove the pan from the oven and let the chicken rest for 5 minutes — this keeps the juices locked in. Plate the chicken and potatoes, spoon a generous dollop of tzatziki on the side, and garnish with fresh dill and lemon slices.

I like to slice a lemon and squeeze a little extra over the potatoes and chicken at the table for that bright final note. Serve immediately while the skin is crisp and the potatoes are warm.

Common Mistakes to Avoid

Even simple recipes can trip us up — here are the common pitfalls I’ve learned to sidestep over the years.

Mistake 1: Crowding the pan

If you pile everything too close, the potatoes steam instead of roast and the chicken skin won’t get crisp. Use a second sheet pan if needed.

Mistake 2: Skipping the preheat or not drying the chicken

Putting cold chicken into a not-fully-preheated oven or placing wet chicken on the pan prevents the skin from crisping. Always preheat and pat the chicken dry before marinating or roasting.

Mistake 3: Not checking for doneness correctly

Don’t judge doneness by color alone. Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C). Insert it near the bone but not touching it for an accurate read.

Serving Suggestions for Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes

This dish shines as-is, but it’s also a terrific jumping-off point for balanced weeknight meals and relaxed weekend dinners.

I love pairing the tray roast with a bright salad or a creamy side. If you want a more indulgent, cozy plate, mash some potatoes and spoon pan juices over everything — for a richer pairing, check my favorite creamy side recipe linked below.

Bright green salad with lemon vinaigrette

A simple salad of mixed greens, cucumber, and cherry tomatoes dressed with lemon, olive oil, and a pinch of salt cuts through the richness and keeps the meal light.

Creamy mashed potatoes or garlic mash

For a classic comfort pairing, serve with creamy mashed potatoes. If you want a rich garlic mash that soaks up pan juices perfectly, try this chicken and garlic gravy with cheesy mashed potatoes recipe I use when I’m craving extra comfort.

Roasted veggies and grains

Add roasted Brussels sprouts or a scoop of farro or quinoa for fiber and texture. Leftover grains tossed with lemon and herbs are an excellent base for the chicken and potatoes.

Conclusion

I know a sheet pan dinner like this Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes looks impressive on the table, but it’s really one of those approachable recipes that rewards simple steps and a little patience. It’s easier than it looks, and the components are flexible — swap herbs, change potatoes, or skip the tzatziki and still end up with a satisfying meal. If you want more ideas for similar one-pan dinners, these Sheet Pan Lemon Chicken and Potatoes Dinner – RecipeTeacher and Sheet Pan Lemon Chicken and Potatoes | Ambitious Kitchen recipes are lovely companions for weeknight inspiration. Try it this week, and then make it your own — I’d love to hear how you season or serve yours.

FAQs About Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes

Q1: How long should I marinate the chicken for Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes?
A1: For Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes, marinate for at least 30 minutes to let the lemon and yogurt tenderize the meat and infuse flavor. If you have more time, you can refrigerate for up to 4 hours — longer than that may start to change the texture because of the lemon’s acidity. If you’re short on time, even 10–15 minutes helps.

Q2: Can I use boneless chicken for Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes?
A2: Yes — boneless thighs or breasts can be used in Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes, but adjust the cooking time. Boneless thighs usually take 30–35 minutes at 400°F; breasts may cook faster and can dry out if overcooked. Check internal temperature and remove when the thickest part reaches 165°F.

Q3: How do I make sure the potatoes get crispy in Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes?
A3: To get crispy potatoes for Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes, make sure they’re spread in a single layer with space between pieces, use enough oil to coat them lightly, and flip once halfway through cooking. Preheating the oven and using a rimmed metal baking sheet (not glass) also improves crisping.

Q4: Can I prepare Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes ahead of time?
A4: You can assemble parts of Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes ahead of time: marinate the chicken up to 4 hours in advance and chop the potatoes and toss them with oil and herbs, keeping them refrigerated. For best texture, roast just before serving so the potatoes stay crisp and the skin stays golden.

Q5: What’s the best way to reheat leftovers of Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes?
A5: Reheat leftovers of Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes in a 350°F oven for 10–15 minutes to revive crispiness, or use an air fryer at 350°F for 6–8 minutes. If the chicken is very chilled, cover loosely with foil for part of the reheating time to prevent drying, then finish uncovered to crisp the skin.

Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes

A Cozy Note

A Quick Look at This Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes Recipe