Description

This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe features tender boneless chicken thighs marinated in a zesty blend of lemon, garlic, and herbs, roasted alongside crispy fingerling potatoes, lemon slices, and sweet onions. Finished with crumbled feta, fresh parsley, dill, and optional red pepper flakes, it’s a simple, flavorful, and colorful meal perfect for easy weeknight dinners.

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*
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill
Red pepper flakes, if desired
Freshly ground salt and pepper, to taste

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Instructions

Preheat Oven: Preheat your oven to 425 degrees F to ensure a hot roasting environment for caramelized and crispy results.
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.
Coat Potatoes and Vegetables: Add the fingerling potatoes, lemon slices, and yellow onion chunks to a large sheet pan. Pour about 1/3 cup of the marinade over them and toss thoroughly with your hands to coat everything evenly. Arrange potatoes flesh side down for better browning and spread vegetables evenly on the sheet pan. Roast for 25 minutes in the oven.
Marinate Chicken: While the potatoes roast, add the chicken thighs to the remaining marinade in the bowl and use tongs to coat them fully. Set aside.
Add Chicken to Sheet Pan: After the initial 25 minutes roasting, remove the sheet pan from the oven and flip the potatoes to brown the other side. Shake off any excess marinade from the chicken to avoid sogginess and nestle the thighs among the potatoes and onions on the sheet pan.
Roast Chicken and Potatoes Together: Return the sheet pan to the oven and continue roasting for 15 to 20 minutes until the chicken is fully cooked, golden brown, and juicy, and the potatoes are tender. The lemon slices will caramelize, enhancing the flavors.
Garnish and Serve: Remove the sheet pan from the oven. Sprinkle crumbled feta, chopped fresh parsley and dill, red pepper flakes if desired, and additional salt and pepper over the chicken and potatoes. Serve immediately for a fresh, vibrant, and satisfying meal.

Notes

Skip the feta if you prefer and drizzle with whipped feta sauce or serve with tzatziki for dipping to add different flavor profiles.
Omit feta cheese to keep the dish dairy-free and paleo-friendly.
For added nutrition and a fresh bite, serve the chicken and potatoes over a bed of arugula for a delicious zing.

Nutrition

Serving Size: 1/4 recipe
Calories: 450
Sugar: 3g
Sodium: 650mg
Fat: 30g
Saturated Fat: 7g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg