Description
This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe features tender boneless chicken thighs and crispy fingerling potatoes roasted together in a zesty lemon-garlic marinade. Enhanced with oregano, paprika, and fresh herbs, this easy-to-make meal is finished with crumbled feta and fresh parsley and dill, delivering a deliciously balanced Mediterranean-inspired dinner 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 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*
- 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 get it ready for roasting the potatoes and chicken.
- Prepare Marinade: In a large bowl, whisk together olive oil, lemon zest, 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.
- Coat Potatoes and Vegetables: Add the fingerling potatoes (halved), lemon slices, and yellow onion chunks to a large sheet pan. Pour about 1/3 cup of the marinade over them and toss with hands to evenly coat. Spread the potatoes, onions, and lemon slices out evenly on the pan with fingerling potatoes placed flesh side down to promote browning.
- Roast Potatoes: Place the sheet pan in the oven and roast the vegetables for 25 minutes to start cooking and developing caramelization.
- Marinate Chicken: While the potatoes roast, add the boneless skinless chicken thighs to the remaining marinade in the large bowl. Use tongs to thoroughly coat the chicken in the marinade and set aside to let the flavors infuse.
- Flip Potatoes and Add Chicken: After 25 minutes, remove the sheet pan from the oven. Flip the potatoes with a spatula to ensure even cooking. Allow excess marinade to drip off the chicken, discard the leftover marinade, and nestle the chicken thighs in between the potatoes on the sheet pan.
- Finish Roasting: Return the sheet pan to the oven and roast for another 15 to 20 minutes or until the chicken is fully cooked through and the potatoes are tender. The lemons will caramelize, and the chicken will develop a golden-brown, juicy, flavorful finish.
- Garnish and Serve: Remove from oven and garnish with crumbled feta cheese, chopped fresh parsley, chopped fresh dill, red pepper flakes (if desired), and extra salt and pepper to taste. Enjoy your delicious, easy sheet pan meal!
Notes
- You can skip the feta on top and instead serve with a whipped feta sauce drizzled or on the side, or pair with tzatziki for dipping or drizzling. Both are delicious add-ons.
- To keep this meal dairy free and paleo-friendly, feel free to omit the feta cheese entirely.
- For added nutrition and a fresh bite, serve this dish over a bed of arugula which adds a nice zingy flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
