Sheet-Pan Lemon Chicken

a picture of a chicken thigh in a zesty lemon sauce with potatoes, chickpeas and kale

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5 from 1 review

A one-pan recipe for zesty lemon chicken with chickpeas, potatoes and crispy kale. Baked and ready in under an hour.


  • 2 lbs chicken thighs (bone-in, skin-on)
  • 3 tbsp olive oil
  • 1 can chickpeas (15 oz), rinsed + drained
  • 1 lemon, zest + juice
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp crushed red pepper
  • 2 medium russet potatoes, cubed
  • 1 small head kale, destemmed + chopped


  1. In a large bowl combine chicken thighs, 2 tbsp olive oil, chickpeas, zest + juice from lemon, salt, oregano and crushed red pepper. Let marinate for at least 4 hours or overnight.
  2. Preheat oven to 450 degrees F. Line a baking sheet with parchment or a silicone mat and add cubed potatoes. Drizzle with remaining 1 tbsp of olive oil and sprinkle with salt.
  3. Bake potatoes for 15 minutes.
  4. Remove potatoes from oven and push to one side of baking sheet. Add marinated chicken + chickpeas and any remaining juices to other side of baking sheet.
  5. Bake for 30 minutes.
  6. Remove from oven and add kale to baking sheet. Coat with remaining olive oil on pan and mix in potatoes with chicken/chickpea mixture. Bake for 5 minutes or until kale is crispy.
  7. Serve warm or keep in fridge in an airtight container for up to 3 days.