Sheet Pan Lemon Herb Chicken and Roasted Red Potatoes

There are nights when the last thing I want to do is hover over a stove. After a long Tuesday, the idea of juggling three different pans feels exhausting, which is exactly why this sheet pan dinner has become a permanent resident in my weekly rotation. It uses the natural juices from the chicken to flavor the potatoes, creating a simple, cohesive meal that practically cooks itself while you unwind.

I prefer using baby red potatoes for this because they hold their shape perfectly under high heat and develop a wonderful, crisp exterior. If you have the time, try tossing the chicken in the marinade about thirty minutes before you start the oven; it makes a noticeable difference in how deeply the lemon and garlic flavor the meat. Just make sure not to crowd the pan too much—giving everything a little breathing room is the secret to getting those edges golden brown rather than soggy.