If you’re hunting for a weeknight dinner that’s bursting with flavor yet ridiculously easy to pull off, you’re going to want to bookmark this one. This Herby Lemon Chicken and Potatoes Sheet Pan Dinner Recipe has quickly become one of my go-to meals because it’s all about that perfect combo of zesty lemon, fragrant herbs, and tender chicken paired with golden roasted potatoes—all done on one pan. Seriously, it’s the kind of recipe that lets you get dinner on the table with minimal fuss but maximum wow-factor.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks together on a single sheet pan, making cleanup a breeze.
- Bright and Herbaceous Flavors: Fresh lemon, oregano, parsley, and dill create a vibrant taste you’ll want on repeat.
- Juicy, Tender Chicken: Marinating the chicken thighs ensures they stay moist and pack a punch of flavor.
- Kid-Friendly and Customizable: Simple ingredients that you can tweak based on your family’s preferences or what’s in season.
Ingredients You’ll Need
What I love about this recipe is how the ingredients harmonize—the zesty lemon juice and zest cut through the richness of the olive oil and chicken, while the herbs bring that earthy, comforting aroma that makes you want to dive right in. Here’s what you’ll grab from the store.
- Extra virgin olive oil: Use a good quality one—it really shines in the marinade and helps the potatoes crisp up beautifully.
- Lemons: You’ll need zest and juice for the marinade plus extra slices to roast alongside the potatoes for a caramelized citrus punch.
- Garlic cloves: Minced fresh garlic is non-negotiable here—it adds that unmistakable savory depth.
- Dijon mustard: A small amount amps up the tang and helps emulsify the marinade.
- Dried oregano: This herb is a classic partner with lemon and chicken and adds a Mediterranean vibe.
- Sweet paprika: Gives a subtle smoky undertone and beautiful color.
- Kosher salt and freshly ground black pepper: Essential for enhancing all the flavors.
- Fingerling potatoes: I love them here for their creamy texture and how well they roast; Yukon Golds are a great substitute.
- Yellow onion: Chunked up to caramelize in the oven alongside the potatoes and chicken.
- Boneless skinless chicken thighs: They stay juicier and more forgiving in the oven than chicken breasts.
- Feta cheese (optional): Crumbled on top for a tangy salty finish—completely worth it!
- Fresh parsley and dill: Bright fresh herbs to sprinkle on last minute, adding freshness and color.
- Red pepper flakes (optional): If you want a little kick, they’re a perfect touch.
Variations
I’m all about making recipes your own, especially one as versatile as this Herby Lemon Chicken and Potatoes Sheet Pan Dinner Recipe. Feel free to swap in what you like or have on hand—that’s part of the fun!
- Variation: I’ve tried swapping chicken thighs with bone-in skin-on pieces to get extra crispy skin—just add a few extra minutes to bake time.
- Dairy-Free: Skip the feta or swap for a sprinkle of toasted pine nuts for texture.
- Veggie Boost: Adding in some halved Brussels sprouts or asparagus right at the 25-minute mark is a quick way to sneak in greens.
- Spice It Up: Toss in smoked paprika or a pinch of cayenne to give it some heat and smoky complexity.
How to Make Herby Lemon Chicken and Potatoes Sheet Pan Dinner Recipe
Step 1: Mix the magic marinade
Grab a large bowl and whisk together olive oil, lemon zest, fresh lemon juice, minced garlic, Dijon mustard, oregano, sweet paprika, kosher salt, and plenty of freshly ground black pepper. I like to taste it here—a little more lemon juice or salt can make a big difference in the brightness of the final dish.
Step 2: Coat the potatoes, onions, and lemons
On a large sheet pan, toss the halved fingerling potatoes, lemon slices, and large yellow onion chunks with about a third of your marinade. I like to use my hands because you really want everything evenly coated. If you’re using fingerlings, make sure to place them flesh side down—it helps them caramelize that gorgeous golden crust we all crave. Slip the pan into your preheated 425°F oven and roast these for 25 minutes.
Step 3: Marinate the chicken
While the potatoes roast, add the chicken thighs to the remaining marinade in the bowl. Use tongs to give each piece a good coating. I find letting the chicken hang out in the marinade for a few minutes while the potatoes roast really helps it soak up that lemony-herby goodness.
Step 4: Roast it all together
After 25 minutes, pull out the sheet pan and use a spatula to flip your potatoes and lemons so they brown evenly. Drain any excess marinade off the chicken (discard any leftover marinade, since it touched raw meat), then nestle the thighs right onto the pan between the potatoes. Pop it back in the oven and bake for 15-20 minutes more, until the chicken is cooked through and juicy and the potatoes are tender.
Keep an eye on the lemons—they’ll caramelize and add a lovely sweet-tart note while the chicken gains a beautiful golden brown color.
Step 5: Garnish and serve
Once out of the oven, sprinkle the chicken and potatoes with crumbled feta, chopped fresh parsley, dill, and a pinch of red pepper flakes if you like. I love how the fresh herbs brighten the dish and the feta adds that tangy, creamy finish.
Pro Tips for Making Herby Lemon Chicken and Potatoes Sheet Pan Dinner Recipe
- Use Room Temperature Chicken: I’ve learned that letting your chicken sit out for 15 minutes before marinating helps it cook more evenly without drying out.
- Don’t Overcrowd the Pan: Leaving some space between potatoes and chicken ensures everything crisps up instead of steaming—it’s a game changer!
- Flip Potatoes Midway: Turning the potatoes halfway through roasting gives you that perfect golden crisp on all sides.
- Discard Leftover Marinade: Always toss out marinade that’s touched the raw chicken to avoid any food safety risks.
How to Serve Herby Lemon Chicken and Potatoes Sheet Pan Dinner Recipe
Garnishes
I’m a huge fan of fresh herbs as the grand finale—parsley and dill just pop against the lemony warmth of this dish. The crumbled feta adds creaminess and a salty bite that I find irresistible. If you enjoy a little heat, I sprinkle a touch of red pepper flakes right on top, but that’s totally up to you!
Side Dishes
While the chicken and potatoes shine as main stars, I love to serve this over a bed of peppery arugula or alongside a simple green salad to balance the richness. Steamed green beans or roasted asparagus also make great, light companions to keep things fresh and vibrant.
Creative Ways to Present
For special occasions, I like to plate the chicken and potatoes family-style on a large serving platter, garnished with lemon wedges and extra fresh herbs, so everyone can serve themselves. Another idea I’ve tried is layering the roasted potatoes and chicken over creamy goat cheese spread on flatbreads—turns a simple dinner into a real crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftovers from this Herby Lemon Chicken and Potatoes Sheet Pan Dinner Recipe store beautifully in an airtight container in the fridge for up to 3 days. I recommend separating the chicken and potatoes if you can—it helps maintain texture better when reheated.
Freezing
While I usually enjoy this fresh, you can freeze cooked chicken and potatoes in meal-sized portions. Just cool completely, wrap tightly or freeze in sealed containers, and you’re good for up to 2 months. When thawing, I like overnight in the fridge for best results.
Reheating
To keep the chicken juicy and potatoes crisp-ish, I reheat leftovers in a 350°F oven on a baking sheet for about 15 minutes. Avoid microwaving if you can—it tends to make the potatoes soggy and the chicken rubbery.
FAQs
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Can I use chicken breasts instead of thighs in this sheet pan dinner?
Absolutely! Just keep in mind that chicken breasts cook a bit faster and can dry out more easily. To keep them juicy, consider slicing them into even pieces and watch your cooking time closely, starting to check for doneness around 12-15 minutes.
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What type of potatoes work best for this recipe?
Fingerling potatoes are my top pick because they roast evenly and have a creamy texture, but Yukon Gold potatoes also work wonderfully. Avoid starchy potatoes like Russets here, as they fall apart more easily when roasted.
- Can I make this recipe dairy-free?
Yes! Simply skip the feta cheese garnish or swap it out for a sprinkle of toasted nuts or seeds to add texture without dairy. The flavors are still fantastic without it.
- Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it perfect for those avoiding gluten.
- How do I prevent the chicken from drying out?
Marinating the chicken thighs beforehand keeps them moist and flavorful. Also, cooking at a high temperature (425°F) sears the outside quickly, locking in juices. Don’t overcook—check that the internal temperature reaches 165°F but avoid going beyond to keep the chicken juicy.
Final Thoughts
Honestly, I can’t recommend this Herby Lemon Chicken and Potatoes Sheet Pan Dinner Recipe enough. It’s the kind of meal that feels special enough for guests but easy enough for busy weeknights. The bright flavors, juicy chicken, and crispy potatoes always win over my family—and I hope you’ll love it just as much. Once you try it, I bet it’ll become one of your trusty dinner go-tos, too. Give it a shot and let me know how it turns out—you’ve got this!
Print
Herby Lemon Chicken and Potatoes Sheet Pan Dinner Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Description
This vibrant and flavorful Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe features juicy marinated chicken thighs and crispy roasted fingerling potatoes with zesty lemon, garlic, and fresh herbs, all cooked together on one sheet pan for an easy, delicious meal.
Ingredients
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 optional)
- 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, if desired
- Freshly ground salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the potatoes and chicken to golden perfection.
- Make Marinade: In a large bowl, whisk together extra virgin olive oil, lemon zest, fresh lemon juice, minced garlic, dijon mustard, dried oregano, sweet paprika, kosher salt, and plenty of freshly ground black pepper until well combined.
- Prepare Potatoes and Veggies: Add the halved fingerling potatoes, lemon slices, and chunks of yellow onion to a large sheet pan. Pour about 1/3 cup of the marinade over them and toss with your hands to coat everything evenly. Spread out the potatoes and vegetables in a single layer, placing fingerling potatoes flesh side down for better browning. Roast in the preheated oven for 25 minutes.
- Marinate Chicken: While the potatoes roast, add the chicken thighs to the remaining marinade in the large bowl. Use tongs to thoroughly coat the chicken pieces with the marinade. Set aside to let the flavors absorb.
- Flip Potatoes and Add Chicken: After 25 minutes, remove the sheet pan from the oven and use a spatula to flip the potatoes for even cooking. Allow excess marinade to drip off the chicken (discard any leftover marinade in the bowl) then nestle the chicken thighs onto the pan among the potatoes and lemon slices wherever they fit.
- Roast Chicken and Potatoes Together: Return the sheet pan to the oven and roast for an additional 15 to 20 minutes until the chicken is fully cooked through and the potatoes are tender. The lemon slices will caramelize and the chicken should be golden brown, juicy, and packed with flavor.
- Finish and Garnish: Remove the sheet pan from the oven and sprinkle the dish with crumbled feta cheese (if using), chopped fresh parsley, chopped fresh dill, and red pepper flakes if you want extra heat. Season with extra salt and pepper to taste. Serve warm and enjoy!
Notes
- You can skip the feta and instead serve with a whipped feta sauce drizzled on top or on the side, or use tzatziki sauce for dipping. Omitting feta also makes this recipe dairy-free and paleo-friendly.
- For added nutrition and freshness, serve the chicken and potatoes over a bed of arugula for a nice, delicious zing.
- Fingerling potatoes are recommended for the best texture and presentation, but cubed Yukon Gold potatoes work well too.
- Make sure to place fingerling potatoes flesh side down on the pan to encourage even browning and crispiness.
- Use fresh herbs like parsley and dill for bright, fresh flavor as garnish.
Nutrition
- Serving Size: 1/4 recipe (approx. 1 chicken thigh and corresponding potatoes)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
