The Leader Female utilizes her trusty sheet pan to cook up a full chicken dinner packed with lemon, herbs and garlic!
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Lemon-Thyme Sheet Pan Chicken and Potatoes
RECIPE THANKS TO REE DRUMMOND
Level: Easy
Overall: 1 hr 15 minutes
Active: 25 min
Yield: 4 to 6 portions

Active ingredients

1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons approximately sliced fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, sliced
Grated passion and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds).
2 pounds red potatoes (6 medium), cut into 1-inch pieces.
1 red onion, sliced.
2 tablespoons finely chopped fresh parsley.

Instructions.

Preheat the oven to 425 degrees F.

Whisk the olive oil, salt, thyme, pepper, garlic, lemon enthusiasm and lemon juice together in a big bowl.

Include the chicken, potatoes, red onion and lemon wedges to a sheet pan.

Put the olive oil mix over the sheet pan and toss so that whatever is uniformly layered. Turn the chicken skin-side up and space the pieces uniformly apart.

Roast on the middle oven rack, turning the pan midway through, until the chicken is golden brown and signs up 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.

Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

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Ree Drummond's Lemon-Thyme Sheet Pan Chicken and Potatoes|The Leader Lady|Food Network.