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In today's fast-paced world, one-pan cooking has become a popular trend among home cooks. This method not only simplifies meal preparation but also ensures that you can whip up a delicious dish with minimal effort. With busy lifestyles, finding recipes that are both easy and flavorful has never been more important.

Sheet Pan Garlic Herb Chicken and Potatoes

Bring spring to your dinner table with this One-Pan Herb-Infused Garlic Chicken & Crispy Potatoes. Perfect for an easy weeknight dinner or a delightful brunch, this recipe combines juicy chicken thighs infused with aromatic herbs and crunchy, golden potatoes. With minimal cleanup and maximum flavor, you'll enjoy a comforting meal that brings everyone together. Save this for later and experience a taste of spring tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

½ cup olive oil (divided)

1 lemon, zested and juiced

1 tablespoon honey (optional, for a touch of sweetness)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This ensures a crispy finish to your dish.

    Prep the Marinade: In a medium bowl, whisk together the minced garlic, chopped rosemary, chopped thyme, smoked paprika, dried oregano, salt, black pepper, and ½ cup olive oil (setting aside 2 tablespoons for later use). Then, add the lemon zest, lemon juice, and honey (if using). Mix until the marinade is well combined and aromatic.

      Marinate the Chicken: Place the chicken thighs into a large resealable plastic bag or a bowl. Pour half of the herb-infused marinade over the chicken, ensuring it's well coated. Seal the bag or cover the bowl and refrigerate to marinate for at least 30 minutes (longer if possible, up to 2 hours for enhanced flavor).

        Prep the Potatoes: In a separate mixing bowl, toss the halved baby potatoes with the reserved 2 tablespoons of olive oil. Season with salt and black pepper, mixing until every potato is evenly coated.

          Arrange on Sheet Pan: On a large baking sheet, lay out the marinated chicken thighs skin-side up. Distribute the seasoned baby potatoes around the chicken, ensuring there's space for air circulation to achieve a crispy texture.

            Bake: Transfer the sheet pan to the preheated oven. Bake for approximately 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown and fork-tender.

              Crisp It Up: For extra crispiness, switch on the broiler for an additional 2 to 3 minutes at the end of the baking process. Keep a close eye to prevent burning, as broilers can vary in intensity.

                Serve: Once finished, remove the baking sheet from the oven and let the chicken and potatoes rest for around 5 minutes. Just before serving, sprinkle freshly chopped parsley over the top for a burst of color and flavor.

                  Enjoy: Serve the garlic-infused chicken and crispy potatoes warm, drizzling any succulent pan juices over them for an added layer of deliciousness.

                    Prep Time, Total Time, Servings: 10 min | 50 min | 4 servings