Sheet Pan Lemon-Dill Chicken Thighs with Cherry Tomatoes and New Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with vibrant cherry tomatoes and tender new potatoes, finished with a bright lemon-dill sauce. This american-inspired sheet pan (gluten-free) ready in about 55 minutes pairs skin-on, bone-in chicken thighs, halved new potatoes, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Place halved potatoes and cherry tomatoes on a large sheet pan. Drizzle with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Toss to coat and spread in an even layer.
  2. Step 2: Roast potatoes and tomatoes for 15 minutes until slightly tender. Add chicken thighs skin-side up, pressing gently to ensure even contact with the pan.
  3. Step 3: In a small bowl, mix remaining 1 tbsp olive oil, lemon zest, lemon juice, minced garlic, dried thyme, 1/4 tsp salt, and 1/4 tsp pepper. Brush mixture over chicken thighs.
  4. Step 4: Return sheet pan to oven and roast for 25-30 minutes until chicken reaches 165°F internally and potatoes are golden around the edges.
  5. Step 5: Remove from oven and let rest for 5 minutes. Sprinkle with fresh dill and serve with pan juices.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Lemon-Dill Chicken Thighs with Cherry Tomatoes and New Potatoes take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Lemon-Dill Chicken Thighs with Cherry Tomatoes and New Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved new potatoes from drying out.

Can I substitute ingredients in Sheet Pan Lemon-Dill Chicken Thighs with Cherry Tomatoes and New Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Lemon-Dill Chicken Thighs with Cherry Tomatoes and New Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Lemon-Dill Chicken Thighs with Cherry Tomatoes and New Potatoes gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes