Description
This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe combines tender boneless skinless chicken thighs with fingerling potatoes, lemon, and onions, all roasted together with a vibrant marinade of olive oil, lemon juice, garlic, and herbs. The dish is finished with crumbled feta and fresh herbs for a fresh, flavorful, and easy weeknight meal cooked effortlessly on one pan.
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 can also be used)
- 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, optional
- Freshly ground salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and potatoes to a golden perfection.
- Prepare Marinade: In a large bowl, thoroughly whisk together the 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.
- Marinate Potatoes and Veggies: Add the fingerling potatoes, lemon slices, and onion chunks to a large sheet pan. Pour about ⅓ cup of the prepared marinade over them and toss by hand to coat evenly. Spread the potatoes, onions, and lemon slices out on the sheet pan, placing fingerling potatoes flesh side down to promote 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 bowl. Use tongs to coat the chicken evenly and set aside to absorb the flavors.
- Flip Potatoes and Add Chicken: After 25 minutes, remove the sheet pan from the oven and carefully flip the potatoes with a spatula to ensure even cooking. Shake off excess marinade from the chicken and nestle the thighs amongst the potatoes on the sheet pan, sharing space as best as possible. Discard any leftover marinade in the bowl.
- Roast Together: Return the sheet pan to the oven and roast for an additional 15 to 20 minutes until the chicken is fully cooked through, golden brown, and juicy, and the potatoes are tender. The lemon slices will caramelize, adding a lovely citrus note.
- Garnish and Serve: Remove the pan from the oven and sprinkle the dish with crumbled feta cheese, chopped fresh parsley, fresh dill, and red pepper flakes if you like some heat. Add extra salt and pepper to taste, then serve immediately and enjoy this vibrant, herby, and comforting sheet pan meal.
Notes
- To make it dairy-free or paleo-friendly, skip the feta and optionally serve with a whipped feta sauce on the side or a tzatziki sauce for extra flavor.
- For added nutrition and freshness, serve the roasted chicken and potatoes on a bed of arugula for a peppery zing.
- Using cubed Yukon Gold potatoes is a good alternative if fingerling potatoes are unavailable.
- Make sure to flip the potatoes halfway through roasting to achieve even caramelization and tenderness.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
