Sheet Pan Tuscan Lemon Chicken

Chicken thighs and potatoes roast together in one glorious pan, soaked in bright lemon, garlic, and rosemary—proof that Italian comfort food doesn't need hours of fussing to feel like a celebration.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1.5 lbs baby potatoes, halved
• 4 cloves garlic, minced
• Zest and juice of 2 lemons
• 3 sprigs fresh rosemary
• 1/4 cup olive oil
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh thyme for serving

Method:

1. Preheat oven to 425°F. Pat chicken thighs dry and season generously with salt and pepper.
2. Toss potatoes with garlic, lemon zest, rosemary, olive oil, and broth in a large sheet pan. Create space and nestle the chicken thighs, skin-side up, among the potatoes.
3. Roast for 35–40 minutes until chicken skin is golden and potatoes are tender. Pour lemon juice over everything in the final 5 minutes.
4. Let rest for 5 minutes, then scatter with fresh thyme and serve straight from the pan.

Full recipe at The Kitchn →

Chef's tip: Don't skip patting the chicken dry—it's the secret to crispy, golden skin that makes this feel restaurant-quality.