Description
This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe combines juicy, marinated chicken thighs with tender, roasted fingerling potatoes, all infused with bright lemon, garlic, and aromatic herbs. Easy to prepare and perfect for a flavorful weeknight dinner, this one-pan meal comes together with a zesty marinade and finishes with a savory touch of crumbled feta and fresh herbs.
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
- Freshly ground black pepper, to taste
For the Potatoes
- 1 pound fingerling potatoes, halved vertically (cubed Yukon Gold potatoes 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 (optional)
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Red pepper flakes (optional)
- Freshly ground salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to get it ready for roasting.
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, dijon mustard, dried oregano, paprika, kosher salt, and freshly ground black pepper until well combined.
- Marinate and arrange the potatoes: Add the fingerling potatoes, lemon slices, and yellow onion chunks to a large sheet pan. Pour about ⅓ cup of the marinade over the potatoes, lemon slices, and onions, then toss with your hands to coat evenly. Spread them out on the pan with the cut side of the potatoes facing down to promote browning. Roast in the preheated oven for 25 minutes.
- Marinate the chicken: While the potatoes are roasting, add the chicken thighs to the remaining marinade in the bowl. Use tongs to thoroughly coat the chicken and let it marinate briefly.
- Add chicken to the pan: After 25 minutes, remove the sheet pan from the oven and flip the potatoes to roast evenly. Shake off excess marinade from the chicken (discard any leftover marinade). Nestle the chicken thighs in between the potatoes on the sheet pan. Return to the oven and roast for an additional 15 to 20 minutes until the chicken is cooked through and golden brown, and the potatoes are tender.
- Finish with garnishes: Remove the pan from the oven and sprinkle with crumbled feta cheese, chopped parsley, dill, and red pepper flakes if using. Add freshly ground salt and pepper to taste. Serve and enjoy the bright, herby, and flavorful dish.
Notes
- You can skip the feta on top and instead serve with a whipped feta sauce drizzled over or on the side, or pair with tzatziki sauce for a delicious complement.
- To keep the dish dairy-free and paleo-friendly, omit the feta cheese completely.
- For added nutrition and a fresh contrast, serve this dish over a bed of arugula, which adds a peppery zing.
