Life is busy. Regardless of what you do, almost everyone complaints that there is not enough time in a day to get everything done. Sometimes, getting dinner on the table feels like a true miracle. Chances are, you know exactly what I’m talking about. Even as a trained chef, I feel that way–and most of what I cook is not elaborate or fancy. Everyone needs quick meal options: dishes that are easy, can be prepared in advance, taste delicious, and appeal to kids and grown-ups alike. This sheet pan chicken is one of those dishes.
The concept of dinner made on a sheet pan is not new, but it is currently a trend. So, I developed this easy yet flavorful sheet pan lemon-garlic chicken, with lovely creamy tricolor marble potatoes. People often ask me kitchen-related questions, like what type of stove I like, whether to add a second oven during a renovation, and what type of pans I like.
My answers have not strayed much over the years. Of all the fancy kitchen equipment in my collection, I first discovered sheet pans while I was working in a professional kitchen. Along with my knives, they are my most cherished items, because they are versatile and I could not live without them.
In a professional kitchen, the sheet pan is an essential go-to item for almost anything. They don’t always look beautiful or fancy–often they are worn and battered. But they are essential. Full sheet pans (typically for commercial size ovens only) and half sheet pans are used for everything, from finishing tenderloin in the oven to making shortcakes. And they can allow you to make that rare family dish that is homemade, fast and healthful.
This recipe for lemon chicken and potatoes is super easy and the flavor is subtle enough for little ones. I like to use bone-in chicken with skin for a more flavorful and juicy meal. As I have blogged about before, overcooked dry chicken is not what anyone wants to eat. My older son still has a preference for my crispy panko chicken breast, but this is a true new favorite of my younger son.
Some people put delicate vegetables in their sheet pan dinners; you can, but I do not. I like my vegetables cooked just right, and no matter what anyone says, they have different cooking times than proteins and starches. But that’s just my opinion. With a busy week ahead and holidays to boot, hopefully this will help make one night a tab bit easier for you.
Sheet Pan Lemon-Garlic Chicken With Marble Potatoes
- 6 organic drumsticks, rinse and pat dry
- 6 organic chicken thighs, rinse and pat dry
- 4 tablespoons Extra Virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 3 garlic cloves, grated
- 1 1/2 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon fresh rosemary, finely chopped
- 1 1/2 tablespoons salt
- 1/4 teaspoon black pepper
- 1 pound small tricolor marble potatoes, cut in half
- 1 lemon, sliced (optional)
- 2 tablespoons fresh parsley, finely chopped
- Step 1 Preheat the oven to 400 degrees F.
- Step 2 In a large mixing bowl add the olive oil, lemon juice, garlic, thyme, rosemary, salt and pepper. Whisk well to incorporate.
- Step 3 Add the chicken drumsticks and thighs and turn to coat. Allow to marinate for about 20 minutes.
- Step 4 Once the chicken has marinated, add the halved potatoes and mix well.
- Step 5 Spread the chicken-potato mixture evenly onto a baking sheet. Scatter the sliced lemon on the sheet pan. Place in the middle of the oven and bake for about 50 minutes, or until the internal temperature registers 165 degrees F.
- Step 6 To serve, garnish with chopped parsley and divide among serving plates.
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