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

This One-Pan Roast Chicken with Tomatoes is your ticket to a delicious and easy weeknight dinner. Tender chicken thighs and baby potatoes roast alongside savory herbs and garlic, with burst cherry tomatoes added at the end for a fresh, vibrant finish. Everything cooks on a single pan, making cleanup a breeze!

One-Pan Roast Chicken with Tomatoes

Ingredients:

Instructions:

1. Preheat Oven & Season Chicken: Preheat your oven to 400°F (200°C). In a large bowl, combine the thyme, soy sauce, oregano, chili flakes, 2 tablespoons of olive oil, chopped garlic, and lemon zest. Add the chicken thighs to this mixture and toss to coat them thoroughly.
2. Arrange Chicken and Potatoes: Pour 1/4 cup of olive oil onto a large roasting or deep baking pan. Place the seasoned chicken thighs in the pan. Add the halved potatoes to the same seasoning mixture bowl (no need to clean it) and toss to coat them well. Pour the seasoned potatoes (and any remaining seasoning from the bowl) into the roasting pan with the chicken. Add the lemon wedges to the pan and season everything generously with salt and pepper to taste.
3. First Bake: Bake for 40 minutes.
4. Add Tomatoes & Finish Baking: Remove the pan from the oven. Stir in the cherry tomatoes. Return the pan to the oven and bake for an additional 10-15 minutes, or until the tomatoes become blistered and the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender.