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Sheet pan lemon chicken and potatoes topped with crumbled feta, fresh dill, and parsley on a large baking sheet

Sheet Pan Lemon Chicken and Potatoes

Juicy boneless chicken thighs marinated in a bright lemon garlic herb sauce, roasted on one pan with fingerling potatoes, caramelized lemon slices, and onions. Topped with crumbled feta and fresh herbs for a healthy high-protein weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 555
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup extra virgin olive oil good quality recommended
  • 1 lemon, zested
  • 2 lemons, juiced about 1/2 cup fresh lemon juice
  • 6 garlic cloves, minced
  • 1 tsp dijon mustard
  • 1.5 tsp dried oregano
  • 1 tsp sweet paprika
  • 2 tsp kosher salt
  • freshly ground black pepper use generously
  • 1 lb fingerling potatoes, halved vertically Yukon Gold or russet cut to similar size also work
  • 1 lemon, cut into 1/4-inch slices coat well in marinade to prevent burning
  • 1 yellow onion, cut into large chunks cut thick to stay juicy during roasting
  • 1.5 lbs boneless skinless chicken thighs chicken breasts can be substituted, check at 165 degrees F
  • 4 oz feta cheese, crumbled skip for dairy-free version
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • red pepper flakes optional, to taste
  • salt and pepper to taste for garnish

Equipment

  • Large mixing bowl
  • Large sheet pan
  • Tongs
  • Spatula
  • Zester
  • Citrus juicer

Method
 

  1. Preheat the oven to 425 degrees F. Make sure the oven is fully preheated before adding the pan.
  2. In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dijon mustard, dried oregano, sweet paprika, kosher salt, and black pepper until fully combined.
  3. Add the fingerling potatoes, lemon slices, and onion chunks to a large sheet pan. Pour 1/3 cup of the marinade over the vegetables and toss with your hands to coat everything well. Spread in a single even layer, placing potatoes flesh side down for best browning. Roast in the oven for 25 minutes.
  4. While the potatoes roast, add the chicken thighs to the remaining marinade in the bowl. Use tongs to coat thoroughly and set aside.
  5. After 25 minutes, remove the sheet pan from the oven and flip the potatoes. Let excess marinade drip off the chicken, then nestle the chicken thighs between the potatoes on the pan. Discard any remaining marinade from the bowl. Return the pan to the oven and bake for 15 to 20 more minutes, until the chicken is fully cooked through and potatoes are fork-tender.
  6. Optional: for extra crispy results, switch the oven to broil for 2 to 3 minutes at the end. Watch closely to avoid burning.
  7. Remove from the oven. Garnish with crumbled feta, fresh parsley, fresh dill, red pepper flakes if desired, and extra salt and pepper to taste. Serve immediately.

Notes

Do not overcrowd the sheet pan. Use a large pan or split into two smaller ones if needed. Coat the lemon slices thoroughly in marinade to prevent burning. Chicken breasts can be substituted for thighs. Check doneness with a meat thermometer at 165 degrees F. Serve over fresh arugula, couscous, quinoa, or garlic turmeric rice. Leftovers keep in an airtight container in the refrigerator for up to 4 days.
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