Sheet Pan Herby Lemon Garlic Chicken and Potatoes

The Sheet Pan Herby Lemon Garlic Chicken and Potatoes is one of those meals that instantly transports me back to warm family gatherings. I can still hear the laughter around the dinner table as this dish wafts through the air, mingling with the sweet scent of roasted garlic and lemon. It’s a recipe that not only showcases the beauty of simplicity but also brings out the best in wholesome ingredients. With the perfect balance of savory and tangy, this dish has become a staple for busy weeknights and special occasions alike. Whether it’s a cozy dinner at home or a gathering with friends, the Sheet Pan Herby Lemon Garlic Chicken and Potatoes never fails to impress.

One of the things I love most about this recipe is how easy it is to put together. You simply toss everything onto a sheet pan and let the oven do the work. As the chicken cooks, it soaks up the flavors of the marinade, while the potatoes become crispy and golden. I often find myself gathering around the stove, eagerly waiting for the timer to go off, anticipating that first bite. It’s a dish that celebrates the joys of home cooking, and I can’t wait to share it with you.

Every time I make Sheet Pan Herby Lemon Garlic Chicken and Potatoes, I’m reminded of how food can bring us together and create lasting memories. So let’s roll up our sleeves and get cooking; this is a dish you’re going to want to share with those you love.

Ingredient List for Sheet Pan Herby Lemon Garlic Chicken and Potatoes

The ingredients for the Sheet Pan Herby Lemon Garlic Chicken and Potatoes are simple yet powerful. Each one plays a vital role in creating a dish that bursts with flavor. The combination of chicken, potatoes, and a bright marinade works beautifully together, ensuring that every bite is satisfying and delicious.

• 1 cup extra virgin olive oil – The base of the marinade, providing richness and depth to the flavors.
• 1 lemon, zested – Adds a vibrant citrus note that brightens the dish.
• 2 lemons, juiced – Fresh juice enhances the flavor while tenderizing the chicken.
• 6 garlic cloves, minced – The aromatic backbone of the marinade, bringing warmth and depth.
• 1 teaspoon dijon mustard – Adds a tangy kick and helps emulsify the marinade.
• 1 ½ teaspoons dried oregano – Herbaceous notes that complement the chicken beautifully.
• 1 teaspoon sweet paprika – Offers a touch of sweetness and color.
• 2 teaspoons kosher salt – Essential for enhancing the overall flavor profile.
• Lots of freshly ground black pepper – Adds a spicy kick to the marinade.
• 1 pound fingerling potatoes, halved vertically – The perfect starchy side that soaks up all the flavors.
• 1 lemon, cut into ¼-inch slices – Caramelizes beautifully, adding sweetness and zest.
• 1 yellow onion, cut into large chunks – Adds sweetness and texture.
• 1 ½ pounds boneless skinless chicken thighs – Juicy and flavorful, the star of the meal.
• 4 ounces feta cheese, crumbled – For a creamy finish, adding a salty bite.
• ¼ cup chopped fresh parsley – Freshness that brightens every bite.
• 2 tablespoons chopped fresh dill – Adds a fresh, herbal flavor.
• Red pepper flakes, if desired – For those who like a little heat.
• Freshly ground salt and pepper, to taste – To ensure perfect seasoning.

Putting Together Sheet Pan Herby Lemon Garlic Chicken and Potatoes

Cooking the Sheet Pan Herby Lemon Garlic Chicken and Potatoes is a straightforward and rewarding process. I find that following these steps makes it foolproof and ensures incredible flavor every time. Let’s dive in!

1. Preheat your oven to 425 degrees F. This ensures that your chicken and potatoes start cooking at the right temperature, leading to a perfect roast.

2. In a large bowl, whisk together the marinade ingredients: olive oil, lemon zest, lemon juice, garlic, dijon mustard, oregano, paprika, salt, and pepper. Make sure it’s well combined; you want the flavors to meld beautifully.

3. Add the potatoes, lemon slices, and onions to a large sheet pan. Pour 1/3 cup of the marinade over them, and toss using your hands to coat everything evenly.

4. Spread out the potatoes, onions, and lemon slices evenly on the sheet pan. If you’re using fingerling potatoes, place them flesh side down to promote browning. Roast them in the oven for 25 minutes, allowing them to get tender and start caramelizing.

5. While the potatoes are roasting, marinate the chicken. In the large bowl with the remaining marinade, add the chicken thighs and use tongs to coat them thoroughly.

6. After 25 minutes, take the sheet pan out and use a spatula to flip the potatoes. Let any excess marinade drain off the chicken (you can discard the marinade in the bowl). Nestle the chicken thighs onto the pan between the potatoes.

7. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes until the chicken is fully cooked and the potatoes are tender. The lemons should caramelize nicely, while the chicken becomes golden brown and juicy.

8. Once finished, garnish with crumbled feta, parsley, dill, and a sprinkle of red pepper flakes for some heat if desired. Add extra salt and pepper to taste. Enjoy every flavorful bite!

Variations to Try

Looking for ways to mix things up with your Sheet Pan Herby Lemon Garlic Chicken and Potatoes? Here are some fun variations to consider.

• Switch the protein: You can use salmon or tofu instead of chicken for a different flavor twist!
• Change the herbs: Use fresh thyme or rosemary in place of oregano for a different herbal note.
• Try different potatoes: Instead of fingerling, Yukon Gold or sweet potatoes work wonderfully as well.
• Add more veggies: Toss in some zucchini, bell peppers, or carrots for a colorful, nutritious boost.
• Spice it up: For heat lovers, add jalapeños or sprinkle cayenne pepper over the dish before roasting!
• Adjust the cheese: If you’re not a fan of feta, try using parmesan cheese or skip cheese entirely for a dairy-free option.
• Meal prep-friendly: Make a double batch and store leftovers in airtight containers for quick lunches throughout the week.

Best Served With

When it comes to serving the Sheet Pan Herby Lemon Garlic Chicken and Potatoes, there are plenty of delicious options to complement the meal and make it even more enjoyable. Here are some ideas:

• Fresh green salad: A crisp garden salad drizzled with a light vinaigrette pairs wonderfully with the savory flavors of the dish.
• Garlic bread: Serve alongside warm, crusty garlic bread to soak up all those delicious juices.
• Rice or quinoa: A side of fluffy rice or quinoa can be a great addition, especially for those looking for a heartier meal.
• Seasonal vegetables: Roasted or steamed seasonal veggies add color and nutrition to your plate.
• Wine pairing: For a delightful pairing, serve with a refreshing glass of sparkling water or non-alcoholic wine.
• Perfect for gatherings: This dish is perfect for family dinners, potlucks, and holidays, ensuring there’s something for everyone.
• Storage tips: Store any leftovers in an airtight container in the fridge for up to three days.

FAQ

Conclusion

The Sheet Pan Herby Lemon Garlic Chicken and Potatoes is truly a meal that combines ease with flavor and presentation. It’s perfect for bringing family and friends together around the table. I encourage you to give this recipe a try; once you do, you’ll see just how rewarding and enjoyable it can be. This dish not only satisfies hunger but also nourishes the soul.

Sheet Pan Herby Lemon Garlic Chicken and Potatoes

The ultimate comfort food that brings together tender chicken and crispy potatoes drizzled with a zesty marinade. This Sheet Pan Herby Lemon Garlic Chicken and Potatoes is not only easy to make, but it's also a delightful weeknight dinner that will leave everyone craving more. Perfect for family gatherings or a cozy evening in, you’ll want to make this tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 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
• 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
• 1 ½ pounds boneless skinless chicken thighs
• 4 ounces feta cheese crumbled
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• red pepper flakes if desired
• Freshly ground salt and pepper to taste

Equipment

• Chef's Knife
• Whisk
• Frying Pan
• Baking Sheet
• Oven

Method

 

1. Preheat your oven to 425 degrees F. This ensures that your chicken and potatoes start cooking at the right temperature, leading to a perfect roast.
2. In a large bowl, whisk together the marinade ingredients: olive oil, lemon zest, lemon juice, garlic, dijon mustard, oregano, paprika, salt, and pepper. Make sure it’s well combined; you want the flavors to meld beautifully.
3. Add the potatoes, lemon slices, and onions to a large sheet pan. Pour 1/3 cup of the marinade over them, and toss using your hands to coat everything evenly.
4. Spread out the potatoes, onions, and lemon slices evenly on the sheet pan. If you’re using fingerling potatoes, place them flesh side down to promote browning. Roast them in the oven for 25 minutes, allowing them to get tender and start caramelizing.
5. While the potatoes are roasting, marinate the chicken. In the large bowl with the remaining marinade, add the chicken thighs and use tongs to coat them thoroughly.
6. After 25 minutes, take the sheet pan out and use a spatula to flip the potatoes. Let any excess marinade drain off the chicken (you can discard the marinade in the bowl). Nestle the chicken thighs onto the pan between the potatoes.
7. Return the baking sheet to the oven and bake for an additional 15 to 20 minutes until the chicken is fully cooked and the potatoes are tender. The lemons should caramelize nicely, while the chicken becomes golden brown and juicy.
8. Once finished, garnish with crumbled feta, parsley, dill, and a sprinkle of red pepper flakes for some heat if desired. Add extra salt and pepper to taste. Enjoy every flavorful bite!

Notes

If you're not a fan of feta, try using parmesan cheese instead. You can also feel free to skip the feta to keep the meal dairy free and paleo-friendly.

For a nutritious boost, I suggest serving this over a bed of arugula for a delicious zing!

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.