Say goodbye to bland chicken dinners! This lemon sheet-pan chicken recipe is one of the easiest sheet-pan dinners you can make. Juicy chicken thighs, drumsticks and tender baby potatoes are coated in a zesty lemon, garlic and herb marinade. Everything bakes together in one pan, which means less mess in the kitchen—perfect for a busy weeknight or a casual weekend dinner. Wholesome, hearty and family-friendly, this is the kind of meal that feels special without much fuss.

Ingredients for Lemon Sheet-Pan Chicken

• Olive oil: The lemon marinade begins with peppery olive oil, which helps coat the chicken and potatoes for maximum flavor in every bite. Any good quality olive oil works, but extra virgin olive oil will give you the brightest flavor.
• Lemons: Fresh lemon juice gives the marinade its bright, tangy flavor. We also tuck fresh lemon slices alongside the chicken and potatoes for an extra-citrusy aroma and a pop of color.
• Garlic: Minced garlic brings savory depth and aroma to help balance the lemon’s acidity. Fresh garlic is best, but you can swap in 1/2 teaspoon garlic powder in a pinch.
• Herbs: Thyme and rosemary infuse an earthy, aromatic flavor into the chicken and potatoes as they roast. Finish the dish with a sprinkle of parsley for extra freshness and color.
• Chicken: Bone-in dark meat thighs and drumsticks roast up juicy and full of rich, meaty flavor. Boneless skinless cuts work too, but you’ll need to reduce the cooking time so they don’t overcook and dry out.
• Potatoes: Creamy, tender baby red potatoes soak up the lemon-herb marinade and roast to crispy, golden perfection.  If baby reds aren’t available, try Yukon Golds or fingerling potatoes.

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