Description
A budget-friendly, single-serving sheet pan dinner featuring juicy chicken thighs and crispy potatoes seasoned with lemon and herbs. It requires minimal cleanup and costs under $7.
Ingredients
Scale
- 1.5 lbs boneless/skinless chicken thighs
- 1.5 lbs small yellow potatoes
- 2 medium lemons (for juice and zest)
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Wash potatoes and cut them in half (or quarters if large) to ensure uniform size.
- In a large mixing bowl, combine potatoes and chicken thighs.
- Add olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, red pepper flakes, salt, and black pepper.
- Toss vigorously until all ingredients are evenly coated in oil and seasonings.
- Line a large half-sheet pan with parchment paper or grease lightly.
- Spread chicken and potatoes in a single layer, ensuring they are not crowded.
- Roast for 20 minutes.
- Remove pan, flip chicken pieces, and stir potatoes to expose new surfaces.
- Return to oven and roast for another 10-15 minutes until chicken reaches 165°F and potatoes are crispy.
- Remove from oven and let chicken rest for 5 minutes before serving.
Notes
Do not overcrowd the pan; chicken and potatoes must be in a single layer to roast rather than steam. Use fresh lemon juice and zest for best flavor. Chicken thighs are preferred over breasts to prevent drying out. Pan juices can be saved to make a simple gravy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 0
- Calories: 450
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: budget meal, sheet pan dinner, chicken thighs, potatoes, lemon herb, gluten-free, easy cleanup, meal prep, single serving