Dinner
No-Bake Peanut Butter Pie Slice
A dependable one-pan chicken dinner with crisp-skinned thighs, golden potatoes, shallots, garlic, lemon, and a quick pan-juice finish. It tastes generous without requiring multiple pans or fussy timing.
Introduction
This sheet pan lemon chicken with potatoes is the kind of dinner I keep in rotation for nights when everyone is hungry and the counter is already crowded. Bone-in chicken thighs roast over small potatoes, shallots, lemon, garlic, and herbs until the skin is crisp and the potatoes are tender at the edges.
Why this recipe works
- No oven required.
- Make-ahead friendly for gatherings.
- Creamy filling with a crisp chocolate crust.
- Rich enough that one pie serves a crowd.
About the ingredients
- Creamy peanut butter gives the filling the smoothest texture, while natural peanut butter should be well stirred so the oils do not separate in the pie.
- A cookie crumb crust, such as graham cracker or chocolate wafer, adds structure and a little crunch to contrast the creamy filling.
- Whipped topping or whipped cream lightens the peanut butter mixture, making the slice easier to cut after chilling.
Tips
- Dry chicken skin is the difference between crisp and rubbery.
- Cut potatoes into similar sizes so they finish at the same time.
- Do not crowd the pan; use two pans if your vegetables are stacked.
- Chicken thighs are forgiving and taste best when cooked beyond the minimum safe temperature to a tender 175°F to 185°F.
- Keep lemon slices off the skin if you want maximum crispness.
Substitutions
- Use bone-in chicken drumsticks, checking for an internal temperature of at least 175°F.
- Use red potatoes or Yukon gold potatoes in 1-inch pieces instead of baby potatoes.
- Swap shallots for a small red onion cut into wedges.
- Use thyme or rosemary instead of oregano.
Serving suggestions
- Serve with a crisp green salad and a spoonful of plain yogurt or tzatziki.
- Add steamed green beans or roasted asparagus on the side.
- Turn leftovers into a lunch bowl with greens and extra lemon.
Storage & reheating
Storage: Store cooled chicken and potatoes in an airtight container in the refrigerator for up to 4 days. Keep any pan juices with the potatoes so they do not dry out.
Reheating: Reheat on a sheet pan in a 375°F oven for 12 to 15 minutes, until hot. For the best texture, place chicken skin-side up. Microwave reheating works for convenience but will soften the skin.
Mistakes to avoid
- Using a small pan that makes the chicken and potatoes steam.
- Skipping the thermometer and guessing doneness.
- Putting wet lemon slices directly on the chicken skin.
- Cutting into the chicken immediately without a short rest.
FAQ
Can I use boneless chicken thighs?
Yes, but they cook faster. Start checking boneless thighs around 22 to 25 minutes and remove them when they reach 165°F. The potatoes may need extra time after the chicken comes off the pan.
Can I prep this ahead?
You can cut the potatoes and shallots a few hours ahead and refrigerate them covered. For best texture, season the chicken right before roasting so the skin stays dry.
Why did my potatoes turn pale?
They may have been crowded or too wet. Spread them cut-side down with space between pieces, and use a large hot sheet pan.
Recipe card
No-Bake Peanut Butter Pie Slice
A dependable one-pan chicken dinner with crisp-skinned thighs, golden potatoes, shallots, garlic, lemon, and a quick pan-juice finish. It tastes generous without requiring multiple pans or fussy timing.
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- 1 hour 5 minutes
- Servings
- 4 servings
Equipment
- large rimmed sheet pan
- parchment paper
- large mixing bowl
- microplane or zester
- measuring spoons
- instant-read thermometer
- tongs
Ingredients
Chicken and vegetables
- 4 bone-in, skin-on chicken thighs , patted dry
- 1 1/2 pounds baby potatoes , halved
- 2 medium shallots , cut into wedges
- 1 large lemon , zested, then sliced
- 4 cloves garlic , thinly sliced
Seasoning
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt , divided
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper , freshly ground
- 2 tablespoons fresh parsley , chopped
Instructions
- Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Place the empty pan in the oven for 5 minutes while you prepare the chicken and vegetables; a hot pan helps the potatoes start browning.
- In a large bowl, stir together olive oil, lemon zest, Dijon mustard, oregano, smoked paprika, black pepper, and 1 teaspoon of the kosher salt until the mixture looks glossy.
- Add the halved potatoes, shallots, garlic, and lemon slices to the bowl. Toss until the potatoes are evenly coated, then spread them over the hot sheet pan in a single layer.
- Pat the chicken thighs very dry, especially over the skin. Rub them with any seasoning left in the bowl and season the skin with the remaining 1/2 teaspoon kosher salt.
- Nestle the chicken thighs skin-side up among the potatoes, leaving a little space around each piece so steam can escape. Keep lemon slices mostly around the chicken rather than directly on top of the skin.
- Roast for 35 minutes, then rotate the pan and stir the potatoes around the chicken. Continue roasting for 8 to 12 minutes, until the chicken skin is crisp and the thickest part of each thigh reaches 175°F to 185°F.
- If the chicken is cooked but the potatoes need more color, move the chicken to a plate and return the potatoes to the oven for 5 minutes. If the skin needs extra crisping, broil for 1 to 2 minutes while watching closely.
- Let the chicken rest on the pan for 5 minutes. Spoon the lemony pan juices over the potatoes, scatter with parsley, and taste a potato for salt before serving.
- Serve straight from the sheet pan or transfer to a warm platter, keeping the crisp chicken skin facing up so it stays textured.
Notes
- Dry chicken skin is the difference between crisp and rubbery.
- Cut potatoes into similar sizes so they finish at the same time.
- Do not crowd the pan; use two pans if your vegetables are stacked.
- Chicken thighs are forgiving and taste best when cooked beyond the minimum safe temperature to a tender 175°F to 185°F.
- Keep lemon slices off the skin if you want maximum crispness.
Nutrition
Nutrition estimate unavailable.