Sheet Pan Chicken Thighs with Lemon Potatoes is a quintessential The Every Kitchen recipe. It’s approachable and easy, requires minimal prep and minimal cleanup, and can be made in every kitchen.
We came to escape the Chicago cold. And here we are, hiking in Arizona in near-freezing temps.
But we also came to escape the constant to-do lists. The appointments, the social engagements (via Zoom, albeit), the pressure of saying no to everything these days, and the work-eat-sleep routine. And so it seems like the perfect time to be doing this–writing a blog post, I mean.
To get the creative wheels turning yesterday, I was perusing my “Off-Trend Recipes” board on Pinterest. This is a collection of things that are NOT my style. Things that I must be totally in the right mood to make. (We aren’t talking one-pan meals and well-rounded protein-carb-veg combinations. These are recipes that potentially involve rolling pins and waffle makers.) But suddenly my heart stung and I turned to Mr. Cassanova and said, “We’ve been in the middle of a pandemic! Why haven’t I spent every Saturday morning having fun in the kitchen!?” And he so sagely said, “Because you’ve been sailing. And running or learning to rock climb. And working. And renovating your kitchen. And learning Spanish.”
Oh, right.
I’m still doing all those things while on this workcation in Arizona. But somehow, just getting away from it all is helping me find a sliver of time for this blogging that I love. So now, finally, I bring you Sheet Pan Chicken Thighs with Lemon Potatoes. Not one of my “off-trend” Pinterest recipes, but a very quintessential The Every Kitchen recipe. Something approachable and easy with minimal prep and minimal cleanup that can be made in every kitchen.
In my marinade for Sheet Pan Chicken Thighs with Roasted Potatoes, I try to replicate the flavors of chicken shawarma. I used traditional Turkish flavors, like red pepper, cinnamon, cumin, and turmeric. The dark meat of chicken thighs has a higher fat content than chicken breast and, while I’ve recently become an excellent maker of tender and juicy chicken breast (and I’ll share my technique soon!), tender and juicy chicken is a little more failproof when working with thighs!
Sheet Pan Chicken Thighs with Lemon Potatoes
Sheet Pan Chicken Thighs with Lemon Potatoes is a quintessential The Every Kitchen recipe. It's approachable and easy, requires minimal prep and minimal cleanup, and can be made in every kitchen.
Ingredients
For the Marinade
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced garlic
- 3/4 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon cinnamon
- 1/8 teaspoon crushed red pepper flakes
For the Chicken and Potatoes
- 1 pound boneless skinless chicken thighs
- 1 pound baby potatoes halved
- 2 large red onions quartered
- 1 lemon sliced into thin rounds
- 1 tablespoon freshly chopped parsley
Instructions
For the Marinade
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In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red chili flakes. Transfer to storage dish or plastic bag, add chicken and coat, then refrigerate for 1 hour or overnight.
For the Chicken and Potatoes
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When ready to cook the meal, preheat oven to 425 degrees F. Prepare a sheet pan with foil or cooking spray.
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Add potato halves and onion quarters to the marinating chicken and toss to coat. Transfer chicken and onions to prepared sheet pan and spread evenly. Top with lemon slices. Roast 25 minutes or until chicken is cooked through and potatoes and onions are tender.
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Garnish with parsley before serving.
