Description
This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe features juicy, marinated chicken thighs and tender roasted potatoes infused with bright lemon, garlic, and herbs. It’s an easy, flavorful one-pan meal perfect for a weeknight dinner, with a delicious garnish of feta, fresh parsley, dill, and optional red pepper flakes for a touch of heat.
Ingredients
Scale
For the Marinade:
- ⅓ cup extra virgin olive oil
- 1 lemon, zested
- 2 lemons, juiced (about ½ cup fresh lemon juice)
- 6 garlic cloves, minced
- 1 teaspoon dijon mustard
- 1 ½ teaspoons dried oregano
- 1 teaspoon sweet paprika
- 2 teaspoons kosher salt
- Lots of freshly ground black pepper
For the Potatoes:
- 1 pound fingerling potatoes, halved vertically (cubed Yukon Gold potatoes will also work)
- 1 lemon, cut into ¼-inch slices
- 1 yellow onion, cut into large chunks
For the Chicken:
- 1 ½ pounds boneless skinless chicken thighs
To Garnish:
- 4 ounces feta cheese, crumbled (optional)
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Red pepper flakes, if desired
- Freshly ground salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F to prepare for roasting the potatoes and chicken, ensuring a crispy and flavorful finish.
- Prepare Marinade: In a large bowl, thoroughly whisk together the olive oil, lemon zest, lemon juice, minced garlic, dijon mustard, dried oregano, sweet paprika, kosher salt, and plenty of freshly ground black pepper to create a vibrant, herby marinade.
- Marinate Potatoes and Veggies: Add the halved fingerling potatoes, lemon slices, and yellow onion chunks to the bowl. Pour about 1/3 cup of the marinade over them, tossing with your hands to coat everything evenly. Spread the potatoes, onions, and lemon slices in a large sheet pan in a single layer, placing fingerling potatoes flesh side down to encourage browning. Roast in the oven for 25 minutes to allow them to start cooking and develop color.
- Marinate Chicken: While the potatoes roast, add the chicken thighs to the remaining marinade in the bowl, and use tongs to coat the chicken thoroughly. Set aside to absorb the flavors.
- Flip Potatoes and Add Chicken: After 25 minutes of roasting, remove the sheet pan from the oven and use a spatula to flip the potatoes for even cooking. Let excess marinade drip off the chicken and discard any leftover marinade in the bowl. Nestle the marinated chicken thighs among the potatoes on the sheet pan, trying to fit them evenly.
- Finish Roasting: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes, until the chicken is fully cooked and the potatoes are tender. The lemons will caramelize beautifully and the chicken will develop a golden brown, juicy texture packed with flavor.
- Garnish and Serve: Remove from the oven and garnish with crumbled feta cheese, chopped fresh parsley, chopped fresh dill, and optional red pepper flakes. Season with extra salt and pepper to taste. Serve immediately and enjoy your bright, flavorful sheet pan meal!
Notes
- Skip the feta topping and try serving with a whipped feta sauce drizzled over or on the side, or opt for tzatziki sauce as a delicious dip or drizzle.
- Omit the feta entirely to keep the dish dairy-free and paleo-friendly.
- For added nutrition and a fresh bite, serve this dish over a bed of arugula which complements the lemon and herbs nicely.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 chicken thigh, 1/4 pound potatoes and veggies)
- Calories: 450
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 115 mg
