Description
This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe offers a vibrant and flavorful one-pan meal combining juicy marinated chicken thighs with tender roasted fingerling potatoes, caramelized lemon slices, and onions. The dish is finished with a bright and tangy garnish of crumbled feta, fresh herbs, and optional red pepper flakes, making it an easy yet impressive dinner perfect for busy weeknights or casual gatherings.
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 can also be used)
- 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*
- 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 Fahrenheit to ensure it’s hot enough for roasting the potatoes and chicken to a perfect golden finish.
- Mix Marinade: In a large bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, dried oregano, sweet paprika, kosher salt, and freshly ground black pepper until fully combined, creating a bright and herby marinade base.
- Prepare Potatoes and Vegetables: Add the halved fingerling potatoes, lemon slices, and large chunks of yellow onion to the sheet pan. Pour about 1/3 cup of the prepared marinade over them and toss everything with your hands to coat evenly. Spread the potatoes flesh side down on the pan to encourage browning and roast in the oven for 25 minutes.
- Marinate Chicken: While the potatoes roast, add the boneless skinless chicken thighs to the remaining marinade in the bowl. Use tongs to thoroughly coat the chicken with the herby lemon garlic mixture and set aside to absorb flavor.
- Combine and Continue Roasting: After the initial 25 minutes, remove the sheet pan from the oven. Flip the potatoes to ensure even cooking. Let excess marinade drip off the chicken (discard any leftover marinade in the bowl), then nestle the chicken thighs between the potatoes on the pan. Return the sheet pan to the oven and roast for an additional 15 to 20 minutes until the chicken is cooked through, golden brown, and juicy, and the potatoes are tender. The lemon slices will caramelize, adding a delightful tangy sweetness.
- Garnish and Serve: Remove from the oven and garnish with crumbled feta cheese, chopped fresh parsley, fresh dill, and red pepper flakes if desired. Season with extra freshly ground salt and pepper to taste. Serve immediately and enjoy this flavorful, wholesome sheet pan meal.
Notes
- Skip the feta topping and opt for a whipped feta sauce drizzled over or served on the side for a creamy addition.
- Alternatively, keep the feta and serve with tzatziki sauce for dipping or drizzling to add a refreshing contrast.
- To keep the dish dairy-free and paleo-friendly, omit the feta completely.
- For extra nutrition and a fresh touch, serve this dish over a bed of arugula, which adds a peppery zing that complements the lemony flavors beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
