Sheet-pan chicken thighs with lemon potatoes
One pan, one oven, one thing to wash. Crisp-skinned thighs roast on top of potatoes, which cook in the drippings. The weeknight default for the oven season.
- yield
- Serves 4
- active
- 15 min
- total
- 1 h 5 min
- oven
- 220°C / 425°F
Posted
Ingredients
Method
- Heat the oven to 220°C / 425°F. Give it a full 20 minutes.
- Pat the chicken very dry with paper towels. Season all over with 2 tsp of the salt, the pepper, and the oregano.
- On a rimmed sheet pan, toss the potatoes with the olive oil, the garlic, and the remaining 3/4 tsp salt. Spread them in a single layer.
- Set the thighs skin side up on top of the potatoes, spaced so they are not touching.
- Roast 35 to 45 minutes, until the skin is deep golden and the thickest thigh reads at least 74°C / 165°F. Thighs are juiciest around 80°C / 175°F.
- Squeeze the lemon over everything, rest 5 minutes, scatter the parsley, and serve straight from the pan.
Notes
- Use small potatoes, or cut larger ones into 3 cm (1 1/4 in) chunks. Big pieces will still be firm when the chicken is done.
- No thermometer: pierce the thickest thigh near the bone. The juices should run clear, not pink.
#!/usr/bin/env bash# sheet-pan-chicken.sh# one pan, one oven, one thing to wash. serves 4.set -euo pipefail # stop at the first sign of smokepreheat --oven 425F # 220C. give it a real 20 minutes.pat-dry chicken-thighs --count 8salt add --to chicken-thighs 2tspseason chicken-thighs --with black-pepper oreganotoss potatoes --halved --with olive-oil:2tbsp garlic:4 salt:0.75tspspread potatoes --pan sheet --single-layer # crowding = steamingplace chicken-thighs --on potatoes --skin-side uproast --for 40m --until "skin is deep gold" \ --probe 175F # safe at 165F. better at 175F.squeeze lemon --over panrest --for 5mgarnish parsley && serve --from pan
# The script is the joke. The ingredients and method are the recipe.
See also: probe(1), maillard(7), pat-dry(1), preheat(1)