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An EASY delicious recipe for One-Pan Chicken and Crispy Potatoes infused with fresh thyme, lemon, and garlic. 10 minutes of prep, then just bake! |

Sheet Pan Chicken & Crispy Potatoes with Lemon, Garlic & Thyme


A simple delicious recipe for Sheet Pan Chicken and Crispy Potatoes with lemon, garlic and thyme.


  • 24 russet potatoes (or enough to cover a baking sheet or larger size baking dish in a slightly  overlapping single layer, see notes)
  • olive oil, or olive oil spray
  • salt and pepper to taste
  • 1 small lemon, thinly sliced
  • 45 garlic cloves, very rough chopped (bigger pieces, or slices)
  • handful of thyme or lemon thyme
  • 4 chicken thighs, bone-in, skin on
  • Serve with steamed broccoli


  1. Pre-heat oven to 400.
  2. Brush or spray baking sheet with olive oil.
  3. Using a mandolin, slice potatoes into rounds, leaving skins on. If cutting with a knife, remember thinner is better, about ⅛ inch.
  4. Lay the potatoes down on the greased sheet pan, just slightly over lapping. Sprinkle with salt and pepper. Scatter the lemon slices around, then the garlic and some thyme.
  5. Pat the chicken dry, then generously salt and pepper both sides. Place over the potatoes.
  6. Place in the middle of the oven for 40 minutes.
  7. During the last 10 minutes, quickly steam some broccoli.
  8. Check for doneness, Spoon the flavorful pan juices over the chicken and potatoes and continue cooking for 5 minutes, or broil for just couple minutes to get them deeply golden.
  9. Serve with the steamed broccoli, using the pan juices to dress the broccoli.
  10. Notes: this tends to work better on a metal sheet pan with short edges, versus a ceramic baking dish….the potatoes will get crispier.