Sheet Pan Herby Lemon Garlic Chicken and Potatoes Recipe
A flavorful and easy-to-make sheet pan meal featuring juicy herby lemon garlic chicken thighs roasted alongside tender fingerling potatoes and onions. Finished with a fresh topping of crumbled feta, parsley, dill, and optional red pepper flakes, this dish is perfect for a quick weeknight dinner bursting with Mediterranean-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
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
- 1½ teaspoons dried oregano
- 1 teaspoon sweet paprika
- 2 teaspoons kosher salt
- Freshly ground black pepper, generous amount
For the Potatoes and Vegetables:
- 1 pound fingerling potatoes, halved vertically (cubed Yukon Gold potatoes can also be used)
- 1 lemon, sliced into ¼-inch rounds
- 1 yellow onion, cut into large chunks
For the Chicken:
- 1½ 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, for heat)
- Freshly ground salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the chicken and potatoes perfectly.
- Prepare Marinade: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, dried oregano, sweet paprika, kosher salt, and a generous amount of freshly ground black pepper until well combined.
- Toss Potatoes and Vegetables: Add the halved fingerling potatoes, lemon slices, and yellow onion chunks to the sheet pan. Pour about 1/3 cup of the marinade over them. Use your hands to toss everything together evenly so the potatoes and vegetables are coated well. Arrange them in a single layer, placing fingerling potatoes flesh-side down to encourage browning. Roast in the 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 each piece of chicken with the marinade. Set aside to rest while the potatoes start cooking.
- Flip Potatoes and Add Chicken: After 25 minutes, remove the sheet pan from the oven and use a spatula to flip the potatoes and vegetables for even cooking. Let excess marinade drip off the chicken and discard any remaining marinade in the bowl. Nestle the chicken thighs between the potatoes on the sheet pan, making sure there is some space between the pieces.
- Finish Roasting: Return the sheet pan to the oven and roast for another 15 to 20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender. The lemons will caramelize beautifully and the chicken will develop a golden brown, juicy, and flavorful crust.
- Garnish and Serve: Remove from oven and sprinkle the chicken and potatoes with crumbled feta cheese, chopped fresh parsley, chopped dill, and red pepper flakes if using. Add extra salt and freshly ground black pepper to taste. Serve immediately and enjoy your vibrant one-pan meal!
Notes
- Fingerling potatoes are preferred for their size and texture, but Yukon Gold potatoes can be used as an alternative; just cut them into cubes to ensure even cooking.
- Be sure not to overcrowd the sheet pan to allow for proper roasting and browning.
- For extra crispiness, you can broil the dish for 2-3 minutes after cooking, watching carefully to prevent burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer for best texture.
- Adjust red pepper flakes based on your heat preference or omit entirely for a milder dish.
