Why you’ll love it
This is the dinner I make when I want maximum flavor with minimum cleanup: chicken, baby potatoes, and lemon all roast together on one pan while the oven does the work. The herb butter melts over everything, the potatoes go crisp at the edges, and the whole thing tastes like a Sunday roast on a Tuesday timeline.
Quick facts
- Prep: 15 minutes
- Cook: 35 minutes
- Total: 50 minutes
- Servings: 4
Ingredients
- 1.5 lbs (680g) baby potatoes, halved
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
- 3 tablespoons olive oil, divided
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 4 tablespoons (55g) butter, softened
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 lemon: half juiced, half cut into wedges
- 2 tablespoons chopped fresh parsley, to serve
Instructions
- Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
- Season the potatoes. Toss the halved potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, the pepper, oregano, and thyme. Spread on the pan and roast 10 minutes to give them a head start.
- Make the herb butter. Mash together the softened butter, garlic, rosemary, and lemon juice with the remaining 1/2 teaspoon salt.
- Add the chicken. Pat the chicken thighs dry. Rub the herb butter all over them, including under the skin. Push the potatoes to the sides, set the chicken in the middle, drizzle with the remaining tablespoon of olive oil, and tuck the lemon wedges around the pan.
- Roast 25–30 minutes, until the chicken skin is golden and crisp and a thermometer reads 165°F (74°C) in the thickest part, and the potatoes are tender and browned.
- Rest and serve. Rest 5 minutes, scatter with parsley, and squeeze the roasted lemon wedges over everything.
Tips
- Boneless thighs or breasts? They work — reduce roasting time to 20–22 minutes and check temperature early so they don’t dry out.
- Crispier potatoes: Cut them small and give them space; crowded potatoes steam instead of crisping. Use two pans if needed.
- Make ahead: Mix the herb butter up to 3 days ahead and refrigerate.
- Leftovers: Shred leftover chicken into salads or wraps; potatoes re-crisp beautifully in a hot skillet.