Description
This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe is a vibrant, easy-to-make one-pan meal featuring juicy boneless skinless chicken thighs marinated in a zesty blend of lemon, garlic, and herbs. Roasted alongside fingerling potatoes, lemon slices, and onions, the dish is finished with a crumble of feta cheese and fresh herbs, delivering a flavorful and wholesome 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 the oven to 425 degrees F to prepare for roasting the chicken and potatoes.
- 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.
- Marinate Potatoes and Aromatics: Add the halved fingerling potatoes, lemon slices, and large chunks of yellow onion to the bowl or a large sheet pan. Pour about 1/3 cup of the marinade over these and toss thoroughly with your hands to coat evenly. Spread them out evenly on the sheet pan, placing fingerling potatoes flesh side down for better browning. Roast in the oven for 25 minutes.
- Marinate Chicken: While the potatoes roast, add the chicken thighs to the remaining marinade in the bowl and use tongs to coat the chicken well. Set aside to absorb the flavors.
- Flip Potatoes and Add Chicken: After 25 minutes, remove the sheet pan from the oven and flip the potatoes using a spatula to promote even roasting. Allow any excess marinade to drip off the chicken (discard remaining marinade). Nestle the marinated chicken thighs onto the sheet pan between the potatoes, arranging to fit comfortably.
- Roast Chicken and Potatoes Together: Return the baking sheet to the oven and roast for an additional 15 to 20 minutes until the chicken is fully cooked through, tender, and golden brown, and the potatoes are tender. The lemon slices will caramelize enhancing the dish’s flavor.
- Garnish and Serve: Remove from oven and garnish with crumbled feta cheese, chopped parsley, chopped dill, red pepper flakes if desired, and season with extra salt and freshly ground black pepper. Serve warm for a delicious meal.
Notes
- Skip the feta on top and serve with a whipped feta sauce drizzled on top or on the side, or serve with tzatziki sauce for dipping or drizzling. Both are delicious add-ons.
- To keep the meal dairy-free and paleo-friendly, omit the feta cheese entirely.
- For added nutrition and a fresh contrast, serve the roasted chicken and potatoes over a bed of arugula for a nice, delicious zing.
- If you don’t have fingerling potatoes, cubed Yukon Gold potatoes work well as a substitute.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 95 mg
