Sheet Pan Lemon Chicken & Roasted Potatoes
Chicken thighs and potato wedges roast together on one sheet pan with lemon and fresh herbs until golden and juicy. Finish with pomegranate seeds for a bright, crunchy contrast.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss potato wedges with 2 tbsp olive oil, salt, and pepper on a sheet pan, then spread in an even layer.
Step 2
Roast potatoes at 425°F for 20 minutes until they start to soften and brown at edges.
Step 3
Toss chicken thighs with remaining 1 tbsp oil, fresh herbs, salt, and pepper, then nestle among potatoes.
Step 4
Tuck lemon halves between chicken and potatoes, then roast 25–30 minutes until chicken reaches 165°F.
Step 5
Squeeze roasted lemon over the pan, top with pomegranate seeds if desired, and serve hot.
Tools you’ll need
- sheet pan (18 x 13-inch)
- instant-read thermometer
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
