One-Pan Lemon Herb Chicken & Potatoes

Sheet-pan dinners turn busy weeknights into one tray and little cleanup, a modern take on simple roast-style cooking. Bright lemon, oregano, and garlic coat chicken thighs with potatoes and peppers until everything turns golden and fragrant.

Serves 3

Estimate for one serving

• 520 cal
• 32g protein
• 38g carbs
• 26g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 lb boneless chicken thighs
• 4 medium potatoes
• 1 medium bell pepper
• 1/2 medium red onion
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat oven to 425°F. Line a sheet pan with foil or parchment.
2. 2Cut potatoes into 1-inch chunks. Slice bell pepper and red onion into strips.
3. 3In a large bowl toss chicken thighs, potatoes, pepper, and onion with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
4. 4Spread everything in a single layer on the sheet pan.
5. 5Bake 25-30 minutes until chicken reaches 165°F and potatoes are tender, stirring once halfway.
6. 6Divide into 3 portions and serve.