Description
This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe is a flavorful, easy-to-prepare meal perfect for busy weeknights. Juicy marinated chicken thighs roasted alongside crispy fingerling potatoes, caramelized lemon slices, and sweet onions create a vibrant Mediterranean-inspired dish. Topped with tangy crumbled feta and fresh herbs, this one-pan dinner offers a delightful balance of bright citrus, aromatic herbs, and savory depth with minimal cleanup.
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, optional
- Freshly ground salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting the potatoes and chicken.
- Prepare Marinade: In a large bowl, whisk together olive oil, lemon zest, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, sweet paprika, kosher salt, and freshly ground black pepper until well combined to create a flavorful marinade.
- Marinate and Roast Potatoes: Add the fingerling potatoes, lemon slices, and yellow onion chunks to a large sheet pan. Pour about 1/3 cup of the marinade over the vegetables and lemons, toss with your hands to coat evenly, then spread them out on the pan. Place fingerling potatoes flesh side down to promote browning. Roast in the preheated oven for 25 minutes to start cooking and developing caramelized edges.
- Marinate Chicken: While the potatoes roast, add the chicken thighs to the remaining marinade in the large bowl and use tongs to thoroughly coat the chicken. Let it sit while the potatoes finish initial roasting.
- Add Chicken and Continue Roasting: After 25 minutes, remove the sheet pan from the oven. Flip the potatoes using a spatula to ensure even cooking. Drain any excess marinade from the chicken (discard the remaining marinade) and nestle the chicken thighs between the potatoes on the sheet pan. Return to the oven and roast for an additional 15 to 20 minutes until the chicken is fully cooked (internal temperature reaches 165°F) and the potatoes are tender and golden. The lemon slices will caramelize, and the chicken will develop a juicy, golden-brown crust packed with flavor.
- Garnish and Serve: Remove the sheet pan from the oven. Sprinkle crumbled feta cheese, chopped fresh parsley and dill over the top. Add red pepper flakes if you desire a bit of heat, and season with extra salt and freshly ground pepper to taste. Serve immediately and enjoy the vibrant, herby lemon garlic flavors.
Notes
- To keep this dish dairy-free and paleo-friendly, skip the feta cheese or replace it with the whipped feta sauce or tzatziki sauce served on the side.
- For added greens and nutrition, serve the chicken and potatoes over a bed of peppery arugula to add a fresh zing to the meal.
- If you prefer, you can substitute fingerling potatoes with cubed Yukon Gold potatoes for slightly different texture and taste.
- Use fresh herbs like parsley and dill for maximum flavor; dried herbs won’t provide the same fresh, vibrant finish.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
