Sheet Pan Chicken Thighs and Potatoes are extra easy and take just 35 minutes from start to finish. This meal has minimal prep, mess, and clean-up, but big flavor. This post is sponsored by Dorot Gardens and as always, all opinions are my own.
I just recently got really into making “Sheet Pan Dinners.” It’s all I ever see on Pinterest lately, and let me tell you: there’s good reason for the hype.
Life is busy, chaotic, and sometimes just plain crazy. There’s always room to make things a little bit easier. When it’s a weeknight or when life is just too much? Sheet pan dinners to the rescue.
The definition of a good sheet pan dinner to me, is this:
- a meal that requires no additional cooking besides what’s on the sheet pan
- a meal that comes together in about 30-ish minutes
- a meal that requires very little prep-work or chopping
- a meal that requires very little clean-up
- a meal that is easy but still full of flavor
So how do I make this Sheet Pan Chicken Thighs and Potatoes dinner extra easy? Simple.
I keep the prep as minimal as possible. The only thing I need to chop is the potatoes, which are simply quartered, and the shallots which just get sliced. This takes under a minute.
I still want the dish to be full of flavor, but I don’t want to spend time chopping garlic or herbs. No problem.
That’s where Dorot Gardens comes in. I always have Dorot Gardens’ frozen herbs in my freezer.
Dorot herbs are flash-frozen within 90 minutes of harvest and make an excellent alternative to fresh herbs. There’s no chopping, peeling, or clean-up. The convenient herb cubes are gluten-free, raw, and vegan and offer options such as basil, cilantro, garlic, ginger, glazed onions, and more.
From using Dorot Gardens in popsicles to this Sheet Pan Chicken Thighs and Potatoes dinner, it’s the easiest way to add flavor to a meal in minimal time.
With flavors such as fresh lemon, plenty of garlic, basil, and caramelized shallots, Sheet Pan Chicken Thighs and Potatoes might just become your new favorite easy weeknight dinner!
What’s your favorite go-to easy meal when life is extra crazy? Let us know in the comments below!Print
Extra Easy Sheet Pan Chicken Thighs and Potatoes with Lemon and Garlic
- Prep Time: 3 mins
- Cook Time: 35 mins
- Total Time: 38 minutes
- Yield: 4-5 servings 1x
Sheet Pan Chicken Thighs and Potatoes are extra easy and take just 35 minutes from start to finish. This meal has minimal prep, mess, and clean-up, but big flavor.
- 1 1/2 pounds small red potatoes
- 3 tablespoons olive oil, divided
- Zest and juice of 1 large lemon
- 1 teaspoon Dijon mustard
- 4 Dorot Gardens garlic cubes (or 4 teaspoons minced garlic)
- 4 Dorot Gardens basil cubes (or 2 teaspoons dried basil)
- 1 large shallot, thinly sliced
- 2 pounds boneless, skinless chicken thighs
- Sea salt and pepper
- Preheat the oven to 400 degrees F.
- Line a large sheet pan with parchment paper. Quarter the red potatoes and toss in a bowl with 1 tablespoon olive oil, sea salt, and pepper. Arrange in a single layer on the sheet pan and bake for 10 minutes. Remove from the oven.
- Season both sides of the chicken thighs with sea salt and pepper. In a small bowl, whisk together 2 tablespoons olive oil with the lemon juice, lemon zest, Dijon mustard, basil, and garlic. Lay the chicken thighs on the sheet pan with the thinly sliced shallot. Pour the lemon olive oil evenly all over the chicken and potatoes.
- Return the sheet pan to the oven and bake until the shallots are caramelized, the potatoes are tender, and the chicken is fully cooked and reads an internal temperature of 165° F, about 20-25 minutes. Let the chicken thighs rest 10 minutes before serving. Enjoy!
// If you’d like to add vegetables, add carrots to the beginning with the potatoes or add green beans or asparagus with the chicken.
// If using Dorot Gardens frozen herbs, allow the cubes to come to room temperature before mixing or heat up the olive oil mixture in the microwave to speed up the process.
- Serving Size: 1 (of 5)
- Calories: 329
- Sugar: 1g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 2.5g
- Protein: 22g
- Cholesterol: 80mg
This is a good recipe. Based on other’s comments, I made the following updates. Roasted potatoes for 15 minutes, scattered the sliced shallot over the potatoes and then put the chicken on top, roasted all of it another 30 minutes. Chicken was perfect, potatoes were wonderful, and shallots were not burned. I confess I did not measure the added sauce, just doing it by eye. I wanted more zing in flavor so next time (and yes, there will be a next time), I will make sure I have a higher ratio of lemon juice and Dijon to olive oil. I might also turn on the broiler for a few minutes to crisp the skin at the end.
OH! another note. Recipe calls for boneless skinless chicken thighs but the photo clearly shows thighs with skin and bones. That would account for the difference in cooking times. I used thighs with skin and bones and 30 minutes was perfect.
As for timings, the oven preheated while I cut up potatoes, and then the rest of the prep was done while the potatoes were roasting. Start to finish was about 50 minutes, plus the 10 minute resting time once the chicken is out of the oven. An easy hour to have a very good dish on the table.
Thank you for the feedback, KT!
John Bridgman says
Great taste – the mustard and lemon work really well together. The potatoes (and carrot in my case) definitely took more like 15 minutes longer than the chicken, but I’m fine with taking the meat off early from a sheet pan dinner and letting it rest until the veggies are ready.
I find that the veggies can sit untouched throughout most of the cooking time, but you want to move them around frequently during the last 15 minutes or so to keep parts of the pan from drying out and burning. The lazy man way is to just push the veggies into the corners since those normally dry out first.
This dish wasn’t close to being done after 30 minutes. Veggies were hard and chicken okay but not completely done. I’m going to put it in for another 30 minutes.
Rey nice flavor. But There was not enough lemon, Dijon oil to spread evenly over entire pan. Needed almost double the amount. And the thin sliced shallots started to burn before chicken was done. Next time, I’d add them at the end.
Jeff Sikkink says
Yes, this is a very good recipe. The lemon, dijon, garlic sauce makes for a very tasty chicken. I have 2 quibbles: 1. The Prep time is certainly more than 3 minutes. I’m not a professional but I am not a beginner and it took me at least 20 minutes. I admit I don’t like to rush in the kitchen. 2. I think you should put the potatoes in even a bit earlier, probably at least 15 minutes before adding the chicken. I had the chicken in for 40 minutes before the potatoes were done. That being said, my chicken was tender and tasted great.
Oyinkan Ogunleye says
Those potatoes look so delish! I love how soft it looks! Yess!
What Corinne Did says
Oh my this looks so good! I don’t eat much meat but when my bf is around, i do as he cooks it! i am sure he’ll love this recipe! xx corinne
Oh, my goodness! That looks really really good. I can smell the garlic. Thanks for sharing!
This looks delicious. I would need to swap out some of the thighs with tenderloins though. My kids and husband are happy with the thighs but me – tenderloins for sure.
This looks so tasty and easy to make. My hubby will sure like this.
This looks so amazing. I love having sheet pan meals. They’re so easy and delicious. I can’t wait to try yours out.
Cindy Gordon says
I really love chicken thighs. They have the most flavor out of a chicken.
Kristi Ann says
Thanks for sharing, this turned out amazing! Will be adding it to our dinner routine!
Nancy at Whispered Inspirations says
I love Sheet Pan dinners! They are so good and easy to execute. I love the addition of Lemon and Garlic. I am going to have to try this on a busy weeknight, it’s totally something that my whole family would love.
Alicia Taylor says
I do love sheet pan dinners! Anything that is fuss-free really gets me motivated to eat healthier. I also love pre-chopped, diced, etc veggies
love meals like this all in one. Not only do I love to eat this type of food but the aroma from the oven when it is cooking is awesome as well.
Kim Munoz says
I am still pretty new to sheet pan dinners, but I love the concept of them. Lemon and garlic go together so perfectly too! Easy and quick are my kind of meals. When clean up is a breeze, we have a winner! In our house, we do a lot of chicken and fish mostly. I haven’t had potatoes in a while but your photos have me wanting some now! They look delish!
This is a very approachable recipe and dinner. That zesty citrus flavor is to die for too!
Sheila grau says
Recipe is a winner in every way. Check Chen thighs are always tender. Garlic shallots and lemon are really good together. Easy Clem up. A for sure winner.
I’m with you, I love sheet pan suppers! So easy, so tasty, so versatile. Yum!