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One of the easiest, tastiest sheet pan chicken dinners picks up big flavor from a couple of basics in your spice cabinet. Inspired by souvlaki -- the traditional skewered chicken highlighted with lemon, sweet herbs and garlic -- juicy chicken thighs are infused with the same classic flavors and cooked until the skin is irresistibly crisp. Partner with crispy red potatoes and sweet, tender bell peppers for a weeknight dinner ready in 30 minutes.
I love the quick-cooking magic that comes with boneless chicken thighs, but I simply cannot resist the crisp skin you get from bone-in, skin-on thighs. In my dream world, boneless, skin-on chicken thighs are an option in the meat case. But until that time comes, I rely on my grocery store butcher for a helping hand. Removing the bones from a package of chicken thighs is just one of the many things they will do for you, at no extra charge. You can certainly debone the pieces yourself at home, but when the clock is ticking, it's worth it to ask for help at the store.
2 pounds skin-on chicken thighs, bones removed
1 pound small red potatoes, halved
1 teaspoon kosher salt, divided
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons olive oil, divided
2 tablespoons dried oregano
1 tablespoon dried basil
1 clove garlic, minced
2 medium red or yellow bell peppers, cored, seeded and sliced into 1/2-inch strips
1/4 teaspoon freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 400 F. Place a rimmed baking sheet in the oven while the oven is heating.
Season the chicken and potatoes with 3/4 teaspoon of the salt. Place the chicken skin-side down in the middle of the hot baking sheet. Add the potatoes, cut-side down, around the edge of the baking sheet. Roast for 15 minutes.
Meanwhile, put the lemon juice, 1 tablespoon of the oil, the oregano, basil and garlic in a small bowl and whisk to combine; set aside. Place the peppers with the remaining 1/2 tablespoon of oil and remaining 1/4 teaspoon salt in a medium bowl and toss to combine; set aside.
Flip the chicken skin-side up. Brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken. Bake until the chicken and potatoes are crispy, and the peppers are tender and browned around the edges, about 15 minutes more. Let cool on the baking sheet for 10 minutes and then season with the pepper before serving.
Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to four days.
This article is written by Kelli Foster from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.