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By Lumkilembeje@gmail .com
Sheet-Pan Lemon Butter Chicken Thighs
4 steps
Prep:10minCook:1h 15min
Updated at: Thu, 28 Mar 2024 19:44:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
76
High
Glycemic Load
22
High
Nutrition per serving
Calories686.9 kcal (34%)
Total Fat49.2 g (70%)
Carbs29.6 g (11%)
Sugars1 g (1%)
Protein30.8 g (62%)
Sodium333.2 mg (17%)
Fiber2.9 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

½ cbutter
softened, divided

1.25 lbbaby potatoes
halved

kosher salt

2.5 lbchicken thighs
bone-in, skin-on

freshly ground black pepper

1lemon
zested, juiced and thinly sliced

2 tablespoonsfresh thyme
chopped, divided, plus more leaves for serving

2 tablespoonsdried oregano
divided

1red onion
small, halved and cut into 3/4" wedges

5 clovesgarlic
divided 2 minced, and 3 unpeeled
Instructions
Step 1
Preheat oven to 425°. Using a spatula, spread 2 tablespoons butter on the bottom of a large rimmed baking sheet. Add potatoes, season with salt and pepper, and toss to coat. Roast until they just start to turn golden, about 15 minutes.







Step 2
Meanwhile, in a medium bowl, stir together remaining 6 tablespoons butter, use one half of the lemon to juice, but zest the full lemon, 2 minced garlic cloves, 1 tablespoons thyme, and 1 tablespoon oregano.





Step 3
Pat chicken thighs dry with paper towels and season with salt and pepper. Rub butter mixture all over chicken, including under the skin. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon oregano.






Step 4
Add onion, lemon slices, and 3 garlic cloves to baking sheet and toss with potatoes. Nestle chicken thighs among potato mixture. Roast until golden and chicken reaches an internal temperature of 165°, about 35 minutes. Once cooked squeeze garlic onto the potatoes.





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