My family adores this Sheet Pan Chicken & Crispy Potatoes and I just know you will too. It is a tasty and simple combination of lemon, garlic, and thyme. My top tip if you are making this dish, it works better on a metal baking pan with shallow edges as you will end up with crispier potatoes rather than if you use a ceramic baking dish.
To make this dish, start by slicing potatoes thinly. Lay the sliced potatoes on a greased sheet pan, slightly overlapping. Sprinkle with salt and pepper and scatter the lemon slices over the top followed by garlic and thyme. Season the chicken with salt and pepper on both sides and place over the potatoes. Ten minutes before the end of the cooking time, steam some broccoli. At the end of the cooking time, broil the chicken and potatoes until golden. Serve with the steamed broccoli and the pan juices pour over the broccoli.
To make Sheet Pan Chicken & Crispy Potatoes, you will need the following ingredients:
Preheat the oven to 400 °F and brush or spray a metal baking sheet with olive oil.
Slice the potatoes with skins on using a mandolin. If using a knife, try to slice the potatoes about ⅛ inch.
Arrange the potatoes on the greased sheet pan, slightly overlapping. Season to taste with salt and pepper.
Scatter 1 sliced lemon over the top of the potatoes followed by the garlic and a handful of thyme.
Pat the chicken dry using a paper towel and season generously all over with salt and pepper. Lay on top of the potatoes.
Place the pan in the oven and bake for 40 minutes.
Towards the end of the cooking time, steam broccoli.
For the last 5 minutes of cooking, broil the chicken thighs and potatoes until deeply golden.
Serve with steamed broccoli and drizzled with pan juices.
This Sheet Pan Chicken & Crispy Potatoes is a delicious chicken dish served with steamed broccoli. Don’t forget to come back here to leave a review if you try this!
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