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Herbes de Provence Sheet Pan Chicken with Potatoes & Lemony Yogurt

Danielle Schwab

Prep Time

20 minutes

Cook Time

50 minutes

A simple, stunning sheet pan dinner — chicken thighs and baby potatoes marinated in Herbes de Provence and olive oil, roasted until golden and crispy, then served over fresh arugula with a cool garlic lemon yogurt sauce.

Herbes de Provence Sheet Pan Chicken with Potatoes & Lemony Yogurt

Ingredients

  • 2 Tbsp Herbes de Provence

  • 4 Tbsp olive oil

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • 4 bone-in skin-on chicken thighs
  • 1.5 lbs baby potatoes, halved

  • 2 cups arugula

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  • 1 cup plain yogurt

  • 2 tsp Granulated Garlic

  • 1 lemon, juice plus zest

  • ½ tsp salt

Directions

  1. In a small bowl, whisk together the Herbes de Provence, olive oil, salt, and black pepper.

  2. Add chicken thighs and halved potatoes to a large bowl, pour the marinade over and toss well to coat. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.

  3. When ready to cook, preheat oven to 425°F.

  4. Spread the chicken and potatoes on a large sheet pan, arranging the chicken skin-side up and the potatoes cut-side down.

  5. Roast for 45-50 minutes until the chicken skin is deeply golden and crispy and the potatoes are tender.

  6. While chicken cooks, whisk together the yogurt, Granulated Garlic, lemon zest and the juice of 1 lemon. Season to taste with salt and pepper. Refrigerate until ready to serve.

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  1. Scatter arugula on top of the sheet pan. Spoon the yogurt sauce over the arugula. Drizzle with olive oil and lemon juice, and serve.
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