Description
This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe features tender boneless chicken thighs and fingerling potatoes roasted together with fresh lemon, garlic, and aromatic herbs. Finished with crumbled feta and fresh parsley and dill, it's a flavorful and effortless one-pan meal perfect for busy weeknights or casual dinners.
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
- Freshly ground black pepper, to taste
For the Potatoes:
- 1 pound fingerling potatoes, halved vertically (cubed Yukon Gold potatoes can also be used)
- 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, optional
- Freshly ground salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting the chicken and potatoes evenly.
- Prepare Marinade: In a large bowl, whisk together the extra virgin olive oil, lemon zest, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, sweet paprika, kosher salt, and freshly ground black pepper until well combined.
- Coat Potatoes and Vegetables: Add the halved fingerling potatoes, lemon slices, and yellow onion chunks to a large sheet pan. Drizzle about ⅓ cup of the marinade over them, then toss with your hands to evenly coat. Spread the mixture out evenly on the sheet pan, placing the potatoes flesh side down to promote caramelization.
- Roast Potatoes: Place the sheet pan in the preheated oven and roast for 25 minutes to start softening and browning the potatoes and vegetables.
- Marinate Chicken: While the potatoes roast, add the boneless, skinless chicken thighs to the remaining marinade in the large bowl. Use tongs to thoroughly coat the chicken in the marinade, then set aside.
- Flip Potatoes and Add Chicken: After 25 minutes, carefully remove the sheet pan from the oven. Use a spatula to flip the potatoes to ensure even cooking. Drain excess marinade from the chicken (discard any leftover marinade), then nestle the chicken thighs in between the potatoes and lemon slices on the sheet pan.
- Finish Roasting: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are tender. The lemon slices will caramelize and the chicken will develop a golden-brown color packed with flavor.
- Garnish and Serve: Remove from the oven and sprinkle the dish with crumbled feta cheese, chopped fresh parsley, chopped fresh dill, and optional red pepper flakes for a hint of heat. Season with extra salt and pepper if desired. Serve hot and enjoy!
Notes
- Yukon Gold potatoes can be substituted for fingerling potatoes if preferred; just cube them evenly for consistent roasting.
- To ensure the chicken stays juicy and tender, do not overcook; use a meat thermometer for best results.
- If you don't have fresh herbs, dried parsley and dill can be used but add them sparingly to avoid overpowering flavors.
- Red pepper flakes are optional and can be adjusted according to your spice preference.
- This dish pairs wonderfully with a side of steamed greens or a fresh arugula salad for a complete meal.
