“This was all soooo good, wish I made a second sheet pan so we could have had leftovers.”

One-Pan Roast Chicken with Tomatoes

This flavorful, fuss-free meal is the answer to busy weeknights. Juicy chicken thighs roast to perfection alongside tender baby potatoes, all infused with garlic, herbs, and lemon. Cherry tomatoes are added in the final stretch for a fresh, tangy burst, and since everything cooks in one pan, cleanup is a breeze.

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Ingredients:

Ingredient	Quantity
Fresh thyme leaves	¾ teaspoon
Soy sauce	1 teaspoon
Dried oregano	2 teaspoons
Red chili flakes	1 teaspoon
Olive oil	2 tablespoons
Garlic cloves, finely chopped	3
Lemon (zested and cut into wedges)	1
Chicken thighs	8 pieces
Baby or fingerling potatoes, halved	2 lbs
Olive oil (for roasting)	¼ cup
Salt and freshly ground pepper	To taste
Cherry tomatoes	½ lb

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Instructions:

1. Prep Oven & Marinate Chicken:
Heat your oven to 400°F (200°C). In a large bowl, mix the thyme, soy sauce, oregano, chili flakes, 2 tablespoons of olive oil, garlic, and lemon zest. Add the chicken thighs and toss until they’re evenly coated in the marinade.

2. Arrange in Pan:
Drizzle ¼ cup of olive oil into a large roasting dish or deep baking tray. Place the marinated chicken in the pan. Add the halved potatoes to the same bowl used for the marinade, toss to coat, and arrange them around the chicken. Tuck in the lemon wedges and season everything with salt and pepper.

3. Bake Initially:
Roast for 40 minutes until the chicken starts to brown and the potatoes begin to soften.

4. Add Tomatoes & Finish:
Take the pan out and scatter the cherry tomatoes over the top. Return it to the oven for another 10–15 minutes, or until the tomatoes blister, the potatoes are fork-tender, and the chicken reaches an internal temperature of 165°F (74°C).