This sheet pan dinner is a delightful combination of juicy chicken thighs, tangy capers, bright lemon, sweet cherry tomatoes, and fragrant basil. With minimal prep and cooking time, this dish is perfect for a quick and flavorful weeknight meal. Plus, it all cooks on one pan for easy cleanup!

Ingredients:

6 bone-in, skin-on chicken thighs

1 lb baby potatoes, sliced into 1/8 to 1/4-inch-thick rounds

1 pint cherry tomatoes

2 tablespoons capers, drained

Fresh basil leaves, torn, for garnish

Salt and black pepper, to taste

For the Lemon Dressing:

1 lemon

3 tablespoons olive oil

1 teaspoon ground cumin

2 cloves garlic, minced

1 teaspoon salt

Instructions:

Preheat the Oven:

Preheat your oven to 425°F (220°C).

Prepare the Ingredients:

Slice Potatoes: Slice the baby potatoes into thin rounds, about 1/8 to 1/4-inch thick.

Make Lemon Dressing: In a small bowl, squeeze the juice of one lemon (about 1 tablespoon). Cut the remaining lemon into wedges for serving. To the lemon juice, add olive oil, ground cumin, minced garlic, and 1 teaspoon of salt. Whisk together to combine.

Assemble the Sheet Pan:

Arrange Vegetables: On a large rimmed baking sheet, arrange the sliced potatoes, cherry tomatoes, and drained capers.

Coat with Dressing: Drizzle the lemon dressing over the vegetables on the sheet pan. Use your hands or a spoon to toss and coat the vegetables evenly in the dressing.

Season Chicken: Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs generously with salt and black pepper.

Place Chicken on Top: Nestle the seasoned chicken thighs on top of the vegetables on the sheet pan.

Roast in the Oven:

Roast: Transfer the sheet pan to the preheated oven. Roast for about 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender.

Serve:

Garnish: Once done, remove the sheet pan from the oven. Sprinkle torn fresh basil leaves over the chicken and vegetables.

Plate and Serve: Serve the sheet pan lemon chicken directly from the pan. Squeeze some of the reserved lemon wedges over the chicken and vegetables for an extra burst of citrus flavor. Enjoy!

Serving Suggestions:

Serve with crusty bread or steamed rice to soak up the flavorful juices.

A simple side salad with mixed greens dressed in vinaigrette pairs well.

For a complete meal, add a second sheet pan of roasted vegetables alongside the chicken, such as broccoli, asparagus, or carrots.

This sheet pan lemon chicken is not only delicious but also versatile. Feel free to customize it with your favorite herbs, spices, or additional vegetables. It's a fuss-free meal that's sure to become a regular in your dinner rotation!