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
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 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
