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

Juicy chicken thighs roasted with vibrant cherry tomatoes and tender new potatoes, finished with a bright lemon-dill sauce.

Cuisine: American

Category: Sheet Pan

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 1 1/2 lbs, skin-on, bone-in chicken thighs
• 1 lb, halved new potatoes
• 1 cup cherry tomatoes
• 1, zested and juiced lemon
• 2 tbsp, chopped fresh dill
• 3 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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.