Sheet Pan Herby Lemon Garlic Chicken and Potatoes

This Sheet Pan Herby Lemon Garlic Chicken and Potatoes is a simple, delicious, and healthy dinner option perfect for busy weeknights. With juicy marinated chicken thighs, roasted fingerling potatoes, and caramelized onions, all cooked on one pan, this recipe is packed with vibrant lemon and garlic flavor. Topped with fresh herbs, feta cheese, and a sprinkle of red pepper flakes, this meal is as satisfying as it is flavorful. Perfect for meal prep, this sheet pan chicken recipe is customizable, easy to make, and a family-friendly dish.

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 (Yukon Gold potatoes work too)
• 1 lemon, cut into ¼-inch slices
• 1 yellow onion, cut into large chunks

For the Chicken:

• 1 ½ pounds boneless, skinless chicken thighs

For 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

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C).
2. Prepare the Marinade:
   In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, Dijon mustard, oregano, paprika, salt, and pepper until well combined.
3. Marinate the Potatoes:
   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 to coat evenly. Spread the vegetables in a single layer on the sheet pan, placing the potatoes flesh side down to promote browning. Roast in the preheated oven for 25 minutes.
4. Marinate the Chicken:
   While the vegetables are roasting, add the chicken thighs to the remaining marinade and toss to coat. Let the chicken marinate while the potatoes bake.
5. Add the Chicken:
   After 25 minutes, remove the sheet pan from the oven and flip the potatoes. Discard any remaining marinade. Nestle the marinated chicken thighs in between the potatoes and vegetables, making sure they are evenly spaced out. Return the sheet pan to the oven and bake for an additional 15-20 minutes, or until the chicken is fully cooked and the potatoes are tender. The lemons will caramelize, and the chicken will be golden brown and juicy.
6. Garnish and Serve:
   Once cooked, remove from the oven and garnish with crumbled feta, chopped parsley, chopped dill, and red pepper flakes (if desired). Season with additional salt and pepper to taste. Serve hot and enjoy!

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Why You’ll Love This Recipe

This Sheet Pan Herby Lemon Garlic Chicken and Potatoes is a one-pan wonder that combines juicy, marinated chicken thighs with crispy, golden potatoes and caramelized onions. The lemon and garlic marinade infuses the chicken and vegetables with bright, zesty flavor, while fresh herbs like parsley and dill add an aromatic touch. It’s a simple, fuss-free meal that’s perfect for busy weeknights or meal prepping.

Tips

• Even Cooking: To ensure even cooking, try to spread the potatoes and chicken thighs out on the sheet pan without overcrowding. This will allow everything to cook properly and develop a crispy texture.
• Quick Marination: If you’re short on time, you can marinate the chicken for just 15-20 minutes. However, the longer the chicken sits in the marinade, the more flavor it will absorb.
• Potato Alternatives: If fingerling potatoes are unavailable, Yukon Gold or baby red potatoes work just as well.

Variations and Substitutions

• Chicken Options: Swap chicken thighs for chicken breasts or drumsticks if you prefer a different cut of chicken.
• Herb Variations: Feel free to experiment with other fresh herbs like rosemary, thyme, or basil to customize the flavor profile.
• Vegetable Add-ins: Add other vegetables such as bell peppers, zucchini, or carrots to make this dish even more colorful and nutritious.

FAQs

Can I use bone-in chicken for this recipe?
Yes! You can use bone-in chicken thighs or breasts, but you may need to adjust the cooking time. Bone-in pieces take longer to cook, so you may need to increase the baking time by 5-10 minutes.

Can I make this dish ahead of time?
Yes! You can prep the potatoes and marinate the chicken a few hours in advance. Just store the chicken and veggies separately in the fridge and assemble on the sheet pan right before baking.

How do I store leftovers?
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving and Suggestions

• Serve with a Side Salad: A light green salad with a lemon vinaigrette pairs perfectly with this dish, balancing the rich flavors of the chicken and potatoes.
• Add a Dipping Sauce: A creamy garlic yogurt sauce or tzatziki would make a great accompaniment.
• Perfect for Meal Prep: This recipe is ideal for meal prepping. You can easily scale it up for a larger batch and portion it into containers for the week.