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Sheet Pan Herby Lemon Garlic Chicken and Potatoes

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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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!