Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes

If there’s one dinner I could make on repeat, it’s this sheet pan lemon herb chicken thighs with crispy potatoes served with homemade tzatziki. Simple, hearty and full of flavor. Everything cooks together on one pan, which means less effort and even less cleanup.

INGREDIENTS YOU’LL NEED

• Chicken thighs: Use bone-in, skin-on chicken thighs for the juiciest results. They stay tender inside while the skin turns beautifully crisp. It’s the heart of this sheet pan lemon herb chicken thighs recipe.
• Potatoes: Regular yellow or baby potatoes work great. Cut them into wedges so they roast evenly and soak up the chicken juices while baking.
• Olive oil: Helps everything roast beautifully and adds that classic Mediterranean flavor.
• Lemon: You’ll use both zest and juice.
• Greek yogurt: The secret to tender, flavorful chicken. It adds creaminess to the marinade and helps the herbs cling to the meat.
• Garlic: Essential for that bold, savory flavor that runs through the whole dish.
• Herbs: A mix of oregano, thyme or rosemary gives that earthy, fragrant touch that makes this sheet pan chicken thighs recipe so comforting.
• Paprika + cayenne (optional): For a subtle smoky depth and just a little warmth.
• Tzatziki ingredients: Greek yogurt, cucumber, garlic, lemon juice, olive oil and fresh dill – a cool, creamy sauce that works great with chicken and potatoes.
• Fresh dill or parsley: To garnish just before serving.

HOW TO MAKE SHEET PAN CHICKEN THIGHS AND POTATOES

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Marinate the chicken

In a large bowl, whisk together the lemon juice and zest, olive oil, garlic, Greek yogurt, salt, pepper, paprika, oregano, thyme (or rosemary) and a pinch of cayenne if you like a little heat.
Add the chicken thighs and toss until evenly coated. Cover and let marinate for at least 30 minutes or overnight in the fridge if you can. The longer it sits, the more flavorful it gets.

Step 2: Preheat the oven

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

Step 3: Prep the potatoes

In a bowl, toss the potato wedges with olive oil, oregano or thyme, and a good pinch of salt and pepper. Spread them out on the sheet pan in a single layer — this helps them crisp up beautifully.

Step 4: Add the chicken

Nestle the marinated chicken thighs (skin-side up) among the potatoes on the same pan. Make sure the chicken isn’t overlapping so it can roast evenly.

Step 5: Roast

Bake for about 1 hour, flipping the potatoes halfway through for even crisping. The chicken should be golden, the skin crispy, and the internal temperature at least 165°F (74°C). For extra crisp skin, broil for the last 2–3 minutes.

Step 6: Make the tzatziki

While the chicken bakes, stir together the yogurt, grated cucumber (make sure to squeeze out the water), garlic, olive oil, lemon juice, dill, and a pinch of salt and pepper. Chill until ready to serve.

Step 7: Serve

Plate the chicken thighs and potatoes with a generous spoonful of tzatziki, a few lemon slices and a sprinkle of fresh dill or parsley. Serve warm.

NOTES FROM MY KITCHEN

Bone-in, skin-on chicken thighs are my favorite here. They stay juicy and crisp up beautifully. You could absolutely swap for drumsticks or boneless thighs if that’s what you have. Just adjust the cooking time slightly (boneless cooks faster!).

I like to marinate the chicken in the morning or even the night before, but honestly even 30 minutes makes a difference. The yogurt tenderizes the meat and the lemon, garlic and herbs do all the flavor work.

For the potatoes, waxy varieties like yukon gold work best. They crisp up nicely while staying fluffy inside. Cut them into wedges or chunks, just make sure they’re roughly the same size for even roasting. And don’t forget to flip them halfway through – this helps get all those golden crispy edges.

I usually make the tzatziki while everything’s roasting. The key is squeezing out the excess water from the grated cucumber so the sauce doesn’t get watery. If you have time to chill it for 20 minutes before serving, it only gets better.

You can definitely scale this up for more people but grab a second tray so the potatoes and chicken aren’t crowded (they’ll roast better this way). It’s a great meal for casual dinner guests, since you can get everything prepped in advance and just pop it in the oven when it’s time.

And yes, you can serve it straight from the tray (I often do). Add a few lemon slices, a little fresh dill, a dollop of tzatziki and it suddenly looks like a whole thing.

Sheet Pan Lemon Herb Chicken Thighs with Crispy Potatoes

Recipe by Magda | Good Food Discoveries

5.0 from 2 votes

If there’s one dinner I could make on repeat, it’s this sheet pan lemon herb chicken thighs with crispy potatoes served with homemade tzatziki. Simple, hearty and full of flavor. Everything cooks together on one pan, which means less effort and even less cleanup.

Course: DinnerCuisine: MediterraneanDifficulty: Easy

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Servings

4

servings

Prep time

45

minutes

Cooking time

1

hour 

Calories per serving

610

kcal

Total time

1

hour 

45

minutes

Cook Mode

Keep the screen of your device on

INGREDIENTS

• For the potatoes

• 6-7 medium potatoes, cut into wedges

• 1 tbsp olive oil

• Salt & pepper, to taste

• 1/2 tsp dried oregano or thyme

• For the chicken

• 4 bone-in, skin-on chicken thighs

• 1/2 lemon, zest and juice

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 2 tbsp Greek yogurt

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp dried oregano

• 1/2 tsp thyme or rosemary

• Pinch cayenne pepper (optional)

• For the tzatziki

• 1 cup (240 g) Greek yogurt

• 1/2 English cucumber, grated and water squeezed out

• 1 small garlic clove, finely minced

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp chopped fresh dill

• Salt & pepper, to taste

• To serve

• lemon slices

• chopped fresh dill

DIRECTIONS

• Marinate the chicken: In a bowl, whisk together lemon juice and zest, olive oil, garlic, yogurt, salt, pepper, paprika, oregano, thyme (or rosemary) and cayenne if using. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes (or overnight in the fridge if you’ve got the time).
• Preheat to 400°F (200°C). Line a large sheet pan with parchment paper.
• Prep the potatoes: In a bowl, toss potato wedges with olive oil, oregano or thyme, salt, and pepper. Spread out on the sheet pan in a single layer.
• Nestle the marinated chicken thighs (skin-side up) among the potatoes on the same pan.
• Bake everything together for about 1 hour, flipping the potatoes halfway through for even crisping. Finish with a few minutes under the broiler to get the chicken skin extra golden. The chicken should be cooked through (165°F/74°C internal temp) and the potatoes crisp on the edges.
  Air fryer option: Cook chicken and potatoes at 375°F (190°C) for 20–25 minutes in batches, checking for crispness.
• Make the tzatziki: While the chicken bakes, stir together the yogurt, grated cucumber (squeeze out the water!), garlic, olive oil, lemon juice, dill, and a pinch of salt and pepper. Chill until ready to serve.
• Plate the crispy chicken and potatoes with a generous spoonful of tzatziki. Add lemon slices and fresh dill for extra flavor and enjoy right away.

Notes

• Store leftover sheet pan chicken thighs and potatoes in an airtight container for up to 3 days. Keep the tzatziki separate. It stays fresh for about 2 days.
• Bone-in, skin-on chicken thighs are my favorite here. They stay juicy and crisp up beautifully. You could absolutely swap for drumsticks or boneless thighs if that’s what you have. Just adjust the cooking time slightly (boneless cooks faster!).
• You can definitely scale this up for more people but grab a second tray so the potatoes and chicken aren’t crowded (they’ll roast better this way). It’s a great meal for casual dinner guests, since you can get everything prepped in advance and just pop it in the oven when it’s time.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 4
• Calories: 610kcal
• Fat: 34g
• Carbohydrates: 30g
• Protein: 43g

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