Description
This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe delivers a perfectly balanced, flavorful meal featuring juicy chicken thighs marinated in a zesty lemon garlic dressing alongside roasted fingerling potatoes and onions. Finished with a sprinkle of feta cheese and fresh herbs, this one-pan dinner is simple to prepare, healthy, and full of vibrant Mediterranean-inspired flavors.
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 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 (optional)
- 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 degrees F to prepare for roasting the potatoes and chicken, ensuring they cook evenly and develop a golden crust.
- Make Marinade: In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, dried oregano, sweet paprika, kosher salt, and plenty of freshly ground black pepper until well combined, creating a flavorful marinade for the chicken and potatoes.
- Prepare Potatoes and Aromatics: 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 these ingredients and toss thoroughly with your hands to coat evenly. Spread the potatoes, onions, and lemon slices in a single layer, placing fingerling potatoes flesh side down to promote browning. Place in the oven and roast for 25 minutes.
- Marinate Chicken: While the potatoes roast, add the chicken thighs to the remaining marinade in the bowl. Use tongs to thoroughly coat each piece in the marinade and set aside to absorb flavors.
- Flip Potatoes and Add Chicken: After 25 minutes, remove the sheet pan from the oven and flip the potatoes using a spatula to promote even roasting. Allow excess marinade to drip off the chicken (discard any remaining marinade). Nestle the chicken thighs amongst the potatoes on the pan, spacing them so they roast evenly. Return the pan to the oven.
- Roast Chicken and Finish Cooking: Roast for an additional 15 to 20 minutes until the chicken is fully cooked through (internal temperature of 165°F) and the potatoes are tender. The lemons will caramelize, and the chicken will develop a golden brown, juicy texture infused with the herby lemon garlic marinade.
- Garnish and Serve: Remove the sheet pan from the oven and garnish the dish with crumbled feta cheese, chopped fresh parsley, chopped fresh dill, and red pepper flakes if you desire some heat. Season with extra salt and freshly ground pepper to taste. Serve warm and enjoy this vibrant Mediterranean-inspired meal.
Notes
- You can skip the feta topping to make this dish dairy-free and paleo-friendly or serve with whipped feta or tzatziki sauce as delicious alternatives.
- For added nutrition and freshness, serve the roasted chicken and potatoes over a bed of arugula to add a peppery zing.
- Yukon Gold potatoes can be substituted for fingerling potatoes if preferred; just cube them evenly for consistent cooking.
- Adjust red pepper flakes to your desired spice level or omit entirely for a milder flavor.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
