Sheet Pan Chicken & Potatoes With Garlic Butter and Lemon
Recipe By: @abby_thome
🍗 Fun Fact: Sheet-pan dinners aren't new, but they became an internet sensation around 2017, thanks to food bloggers, Pinterest, and Instagram. The appeal? An entire meal roasting together on one humble baking sheet, with golden edges, big flavor, and barely any cleanup. Turns out, the best cooking trend might just be having fewer dishes to wash.
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Ingredients
For the Chicken + Potatoes
3 lb bone-in chicken thighs (Smart Chicken used in the original)
3 lb baby Dutch potatoes, halved
2 tsp garlic powder
2 tsp onion powder
¾ tsp oregano
1 heaping tsp smoked paprika
Salt and black pepper, to taste
Olive oil, for coating
½ cup grated Parmesan cheese, divided
2 lemons (one sliced, one for finishing)
For the Garlic-Dijon Butter Sauce
1 stick (½ cup) salted butter, melted
1 bunch fresh parsley, finely chopped, divided
4 garlic cloves, minced
1 tbsp Dijon mustard
Step By Step
1️⃣ Make The Butter Sauce
In a small bowl, whisk together the melted butter, half the chopped parsley, minced garlic, and Dijon mustard. Set aside.
2️⃣ Season The Chicken
Preheat the oven to 425°F. Lightly coat the chicken thighs with olive oil. Season generously with salt and pepper, then add the garlic powder, onion powder, oregano, and smoked paprika. Toss until evenly coated.
3️⃣ Prep The Potatoes
Spread the halved baby potatoes across a nonstick 13-by-18-inch sheet pan. Season with salt and pepper, then toss with half the garlic-Dijon butter sauce. Sprinkle with a few tablespoons of Parmesan.
4️⃣ Bring Everything Together
Arrange the seasoned chicken thighs among the potatoes, leaving room between each piece. Drizzle the remaining butter sauce over the chicken and tuck slices from one lemon around the pan. If the pan is overcrowded, divide everything between two sheet pans so the ingredients can roast rather than steam.
5️⃣ Roast Until Golden
Roast for approximately 40–45 minutes, until the potatoes are tender and the thickest part of the chicken reaches an internal temperature of at least 165°F, without touching the bone. Spoon some of the pan juices over the hot chicken. For an extra-golden finish, broil for 1–2 minutes, watching closely.
6️⃣ Finish With The Good Stuff
Sprinkle with the remaining Parmesan and chopped parsley, then squeeze the second lemon over everything. Serve hot, straight from the pan.
🍷 thebacklabel Kitchen Note
Here's what makes this dinner work: Those potatoes roast in more than butter and seasoning. As the chicken cooks, its juices mingle with the garlic and Dijon, giving the potatoes a savory richness without another sauce.
The move: Give the chicken a little breathing room and keep the potatoes in a single layer where possible. Crowding the pan traps steam, and we're after golden edges.
The beauty of a sheet-pan dinner isn't just the cleanup. It's letting a handful of good ingredients do their thing together while you get on with your evening.
Less time at the stove. More time at the table.
