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1) Sheet-pan lemon herb chicken and potatoes

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2.5 lbs)
  • 1.5 lbs baby potatoes halved
  • 3 tbsp olive oil
  • 2 tbsp lemon juice about 1 lemon
  • 2 tsp lemon zest
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 garlic cloves minced
  • 2 tbsp chopped fresh parsley

Method
 

  1. Preheat grill to 400°F and set up for indirect heat (coals or burners off under pan). Line a rimmed sheet pan with foil.
  2. Toss potatoes with 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on pan and roast 15 minutes.
  3. Mix remaining oil, lemon juice, zest, herbs, garlic, and remaining salt and pepper. Pat chicken dry and rub with mixture.
  4. Add chicken to pan, skin side up, nestling among potatoes. Grill indirectly at 400°F for 30–35 minutes until chicken reaches 165°F.
  5. Sprinkle parsley and rest 5 minutes before serving.