Sheet Pan Lemon Chicken with Baby Potatoes Recipe

Name: Sheet Pan Lemon Chicken with Baby Potatoes Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs chicken thighs, boneless and skinless; 1 lb baby potatoes, halved; 1 lemon, sliced; 2 small red onions, sliced; 1/3 cup olive oil; Zest from 1 lemon; Juice from 2 lemons; 4 garlic cloves, minced; 2 tsp Dijon mustard; 2 tsp paprika; Salt and pepper, to taste; 1 tbsp freshly chopped thyme; Feta cheese, crumbled (for garnish); Parsley, freshly chopped (for garnish)

This Sheet Pan Lemon Chicken with Baby Potatoes is a game-changer for busy weeknights. Tender, juicy chicken thighs marinated in zesty lemon and aromatic herbs, roasted alongside crispy baby potatoes and sweet red onions – all on one pan! The bright, Mediterranean flavors combined with the ease of preparation make this dish a staple in my kitchen. With minimal prep and cleanup, you’ll have a restaurant-quality meal that’s both impressive and incredibly simple.

Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks together on a single sheet pan, meaning less cleanup and more time to enjoy your evening.
Bright, Bold Flavors: The combination of lemon, garlic, and herbs creates a mouthwatering dish that tastes like sunshine on a plate.
Mostly Hands-Off: After a quick marinade, the oven does all the work while you relax with a glass of wine or help with homework.
Versatile: Perfect for family dinners but impressive enough for guests – this recipe can be dressed up or down depending on the occasion.

Ingredients You’ll Need

Chicken Thighs: Boneless, skinless thighs stay incredibly juicy during roasting and absorb all the marinade flavors. They’re practically impossible to overcook!
Baby Potatoes: These little gems get crispy on the outside and creamy inside. Halving them creates more surface area for browning and flavor absorption.
Lemon: Both the juice and zest bring brightness to the dish, while the slices caramelize slightly in the oven for a sweet-tart punch. Use fresh lemons – bottled juice just isn’t the same here.
Red Onions: They transform from sharp to sweet during roasting, adding gorgeous color and depth of flavor.
Olive Oil: The foundation of the marinade, helping to transfer flavors and ensure nothing sticks to the pan.
Garlic: Fresh minced garlic infuses the entire dish with its aromatic goodness.
Dijon Mustard: Adds a subtle tang and helps emulsify the marinade for better coating.
Paprika: Brings a gentle warmth and beautiful color to the chicken.
Fresh Thyme: The herbal, slightly floral notes complement the lemon perfectly.
Feta Cheese: The creamy, salty finish takes this dish to the next level.
Fresh Parsley: Adds a pop of color and fresh flavor right before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herb Variations

Swap thyme for rosemary, oregano, or a Mediterranean herb blend for a different flavor profile. Each herb brings its own unique character to the dish.

Vegetable Add-Ins

Toss in cherry tomatoes, bell peppers, or asparagus during the last 15 minutes of cooking for extra color and nutrition.

Spice It Up

Add red pepper flakes to the marinade for a touch of heat, or use smoked paprika instead of regular for a deeper, more complex flavor.

Dietary Adaptations

For a dairy-free version, skip the feta or substitute with dairy-free cheese. The dish is naturally gluten-free as written.

How to Make Sheet Pan Lemon Chicken with Baby Potatoes

Step 1: Prepare the Marinade

Whisk together olive oil, lemon zest, fresh lemon juice, minced garlic, Dijon mustard, paprika, salt, pepper, and chopped thyme in a large bowl until well combined. The marinade should look like a beautiful, golden emulsion.

Step 2: Marinate the Ingredients

Add the chicken thighs, halved baby potatoes, lemon slices, and red onion wedges to the bowl. Toss everything thoroughly to ensure each piece is well-coated in the marinade. Let this sit for at least an hour (or up to 6 hours in the refrigerator if preparing ahead). The longer it marinates, the more flavor will develop.

Step 3: Prepare for Baking

Preheat your oven to 350°F. Spread the marinated chicken, potatoes, lemon slices, and onions onto a large sheet pan in a single layer. Pour any remaining marinade over the top.

Step 4: Bake to Perfection

Slide the sheet pan into the preheated oven and bake for 40-45 minutes. The potatoes should be fork-tender with golden edges, and the chicken should reach an internal temperature of 175°F. The lemons and onions will soften and caramelize beautifully.

Step 5: Rest and Serve

Remove from the oven and let everything rest for 5 minutes. This allows the juices to redistribute in the chicken for maximum tenderness. Sprinkle with crumbled feta cheese and freshly chopped parsley before serving.

Pro Tips for Making the Recipe

Don’t Skip the Marinating: Even a quick 30-minute marinade makes a difference, but longer is better if you have time.
Uniform Potato Sizes: Cut larger baby potatoes into smaller pieces so everything cooks evenly.
Room Temperature Ingredients: Let the marinated chicken and potatoes sit at room temperature for about 15 minutes before baking for more even cooking.
Correct Sheet Pan Size: Use a large sheet pan that allows everything to be spread in a single layer. Overcrowding leads to steaming rather than roasting.
Check Internal Temperature: Chicken thighs are forgiving, but still best when cooked to the proper temperature for juicy, safe results.

How to Serve

Perfect Pairings

Serve this vibrant dish with a simple green salad dressed with olive oil and lemon juice to complement the flavors. A crusty baguette is perfect for soaking up the delicious pan juices.

Wine Suggestions

A crisp Sauvignon Blanc or light Pinot Grigio pairs beautifully with the lemony notes in this dish.

Presentation Ideas

For a casual family dinner, bring the entire sheet pan to the table for a rustic presentation. For guests, transfer to a large platter and arrange the lemon slices and red onions artfully around the chicken and potatoes before adding the feta and parsley.

Make Ahead and Storage

Make Ahead

Prepare the marinade and combine with the chicken, potatoes, lemon, and onions up to 6 hours before cooking. Keep refrigerated until ready to bake.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often taste even better the next day!

Freezing

While you can freeze the cooked dish for up to 2 months, the texture of the potatoes may change slightly upon thawing. The chicken freezes beautifully.

Reheating

For best results, reheat in a 325°F oven for 15-20 minutes until warmed through. You can also microwave in 30-second intervals until heated, though the potatoes won’t retain their crispness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to dry out more easily. If using breasts, reduce the cooking time to about 30-35 minutes and check their internal temperature reaches 165°F. Consider cutting larger breasts into smaller, more even pieces for faster cooking.

My potatoes aren’t getting crispy. What am I doing wrong?

Potatoes need space to crisp up! Make sure they’re not crowded on the pan and that they’re cut-side down for maximum browning. If needed, you can use two sheet pans to give everything more room. Also, verify your oven temperature with an oven thermometer – some ovens run cooler than their settings indicate.

Can I make this recipe with dried herbs instead of fresh?

Absolutely! Use about 1 teaspoon of dried thyme instead of 1 tablespoon fresh. Remember the rule of thumb: use one-third the amount of dried herbs compared to fresh. The flavor profile will be slightly different but still delicious.

Is there a way to make this dish ahead for a dinner party?

This is a perfect make-ahead dish! Prepare everything up to the baking step and refrigerate the marinated ingredients on the sheet pan (covered with plastic wrap) for up to 24 hours. Remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, perhaps adding 5 extra minutes to the cooking time.

Final Thoughts

This Sheet Pan Lemon Chicken with Baby Potatoes is what I call real-life cooking – simple ingredients transformed into something special with minimal effort. The bright lemon flavor, tender chicken, and crispy potatoes create a meal that feels like a warm Mediterranean vacation right at your dinner table. It’s become my reliable go-to when I want something delicious without spending hours in the kitchen. Give it a try – I’m confident it will become a regular in your dinner rotation too!

Sheet Pan Lemon Chicken with Baby Potatoes Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Baking
Cuisine: Mediterranean
Diet: Gluten Free

Print Recipe

Description

This easy and delicious Sheet Pan Lemon Chicken with Baby Potatoes recipe features juicy marinated chicken thighs, tender baby potatoes, and roasted red onions, all infused with fresh lemon, garlic, and thyme. Perfect for a fuss-free, flavorful weeknight dinner in just under an hour.

Instructions

Marinate the Chicken: In a large mixing bowl, add the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, paprika, salt, pepper, and freshly chopped thyme. Whisk everything together until well combined. Add the chicken thighs, baby potatoes, lemon slices, and red onion slices to the marinade. Toss thoroughly to coat all ingredients. Cover and refrigerate for at least 1 hour and up to 6 hours for best flavor.
Preheat the Oven: Set your oven to preheat at 350ºF (175ºC) while the chicken marinates. This ensures the oven is fully heated for optimal roasting.
Arrange on Sheet Pan: Transfer the marinated chicken, potatoes, onions, and lemon slices to a large sheet pan. Spread everything out in an even layer, allowing for roasting rather than steaming.
Bake: Place the sheet pan in the preheated oven and bake for 40-45 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 175ºF as checked with an instant-read thermometer.
Rest the Chicken: Carefully remove the sheet pan from the oven. Let the dish rest for 5 minutes so the juices redistribute and flavors meld.
Serve: Garnish the chicken and potatoes with crumbled feta and freshly chopped parsley. Use a large spoon or spatula to serve portions onto individual plates. Enjoy immediately for best flavor.

Notes

Marinate the chicken for longer (up to 6 hours) for deeper flavor.
Switch up herbs by using oregano or rosemary instead of thyme for variety.
Make it dairy-free by omitting feta cheese.
Pair with a simple green salad or crusty bread for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.