Sheet Pan Herby Lemon Garlic Chicken and Potatoes
Beautiful sheet pan lemon garlic chicken with tender potatoes, fresh herbs, and savory feta. This easy lemon garlic chicken recipe is packed with flavor and protein, and delicious served as is or over a bed of arugula or rice! The perfect weeknight meal everyone will love.
Servings 4 servings
Calories 555cal
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
- 1 ½ teaspoons dried oregano
- 1 teaspoon sweet paprika
- 2 teaspoons kosher salt
- LOTS of freshly ground black pepper
- 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*
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Red pepper flakes, if desired
- Freshly ground salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the ingredients of the marinade until well combined: olive oil, lemon zest, lemon juice, garlic, dijon mustard, oregano, paprika, salt and pepper.
- Add the potatoes, lemon slices, and onions to a large sheet pan. Pour 1/3 cup of the marinade over the potatoes, lemon slices and onions and toss with your hands to coat, then spread out the potatoes, onions and lemon slices evenly on the sheet pan. If using fingerling potatoes, place them flesh side down to encourage browning. Roast in the oven for 25 minutes.
- After putting the potatoes in the oven, marinate the chicken: add the chicken to the remaining marinade in the large bowl and use tongs to coat the chicken in the marinade. Set aside.
- After 25 minutes, remove the sheet pan from the oven and use a spatula to flip the potatoes. Allow excess marinade to drip off chicken (discard remaining marinade in the bowl) then nestle the chicken thighs onto the pan in between potatoes whenever you can fit them. Return the baking sheet to the oven and bake for 15 to 20 more minutes until the chicken is fully cooked and potatoes are tender. The lemons will caramelize and the chicken will be nice and golden brown and juicy with flavor.
- Garnish with crumbled feta, parsley, dill, red pepper flakes (if you like a little heat!) and extra salt and pepper. Enjoy!
Notes
*Skip the feta on top and serve with my whipped feta sauce drizzled on top or served on the side. Or keep the feta and serve with my tzatziki sauce for dipping or drizzling. Either are delicious add-ons! You can also feel free to skip the feta to keep the meal dairy free and paleo-friendly.
If you’re looking for more nutrition or greens, I suggest serving this over a bed of arugula. Gives it a nice, delicious zing!
Nutrition
Serving: 1serving (based on 4) | Calories: 555cal | Carbohydrates: 24.9g | Protein: 40.6g | Fat: 32.4g | Saturated Fat: 8.3g | Fiber: 2.7g | Sugar: 2.6g