Description
This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe features juicy boneless skinless chicken thighs marinated in a zesty lemon, garlic, and herb mixture, roasted alongside tender fingerling potatoes, lemon slices, and onions. Finished with crumbled feta and fresh herbs, this one-pan meal is bursting with Mediterranean flavors and is easy to prepare, making it perfect for a weeknight dinner or casual gathering.
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 the oven: Preheat your oven to 425 degrees F to ensure it is hot and ready for roasting the ingredients.
- Make the 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.
- Prep 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 them and toss with your hands until everything is well coated. Spread the potatoes with the cut side down to encourage browning. Roast in the preheated oven for 25 minutes.
- Marinate the chicken: While the potatoes roast, coat the chicken thighs in the remaining marinade left in the large bowl using tongs. Set the marinated chicken aside.
- Add chicken and continue roasting: After 25 minutes, remove the sheet pan from the oven and use a spatula to flip the potatoes for even cooking. Allow any excess marinade to drip off the chicken to avoid sogginess and discard any leftover marinade in the bowl. Nestle the chicken thighs in between the potatoes on the sheet pan wherever they fit. Return the pan to the oven and roast for an additional 15 to 20 minutes until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are tender and golden.
- Garnish and serve: Once done, garnish the dish with crumbled feta cheese, chopped fresh parsley and dill, a sprinkle of red pepper flakes for some heat if desired, and extra freshly ground salt and pepper to taste. Serve hot and enjoy the vibrant flavors!
Notes
- For a dairy-free or paleo-friendly option, skip the feta or substitute with a dairy-free cheese alternative.
- Serve with a side of whipped feta sauce or tzatziki for added creaminess and flavor.
- For extra greens and nutrition, serve the dish over a bed of fresh arugula for a peppery zing.
- You can substitute fingerling potatoes with cubed Yukon Gold potatoes if desired.
- Make sure to place fingerling potatoes flesh side down on the sheet pan to maximize browning and crispiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
