Sheet Pan Herby Lemon Garlic Chicken and Potatoes

 
Enjoy a delicious and easy sheet pan lemon garlic chicken with tender potatoes, fresh herbs, and savory feta. This flavorful, protein-packed dish is perfect for a quick and satisfying dinner. Serve it on its own or pair it with a bed of arugula or rice for a complete meal everyone will love!

Ingredients

For the marinade:

  • 1/3 cup extra virgin olive oil
  • 1 lemon, zested
  • 2 lemons, juiced (about 1/2 cup fresh lemon juice)
  • 6 garlic cloves, minced
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon sweet paprika
  • 2 teaspoons kosher salt
  • plenty 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 1/4-inch slices
  • 1 yellow onion, cut into large chunks
For the chicken:
  • 1 1/2 pounds boneless skinless chicken thighs
To garnish:
  • 4 ounces feta cheese, crumbled*
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • Red pepper flakes, if desired
  • Freshly ground salt and pepper, to taste

How to make this lemon chicken and potatoes

  1. Make the marinade with olive oil, lemon zest, lemon juice, garlic, dijon mustard, dried oregano, sweet paprika, salt, and pepper. Whisk together all of the marinade ingredients until everything’s well incorporated.
  2. Roast the veggies. Add your potatoes, lemon slices, and onions to a large sheet pan, pour 1/3 of the marinade over them, and toss to coat. Spread everything evenly on the pan and roast them up.
  3. Marinate the chicken. Add the chicken to the bowl with the rest of the marinade and use tongs to coat it well.
  4. Roast the chicken. After the veggies roast for 25 minutes, nestle the chicken between the potatoes and place the sheet pan back in the oven to cook the chicken and veggies until the potatoes are tender and the chicken is cooked through.
  5. Garnish & serve. Garnish the meal with feta crumbles, parsley, dill, red pepper flakes, salt, and pepper, and serve!

Tips for making the perfect sheet pan meal

  1. Keep everything in one layer. Make sure not to overcrowd your pan! If you have the potatoes sitting on top of each other, chances are they will cook unevenly. Be sure to use a sheet pan that’s nice and large so that everything has a spot, or break up your ingredients into two smaller sheet pans.
  2. Flip halfway through. Flip the potatoes before adding the chicken to your sheet pan to ensure even cooking.

Recipe courtesy of Ambitious Kitchen