Sheet Pan Herby Lemon Garlic Chicken and Potatoes

why make this recipe

Sheet Pan Herby Lemon Garlic Chicken and Potatoes is a fantastic recipe to try because it is simple, flavorful, and requires minimal cleanup. Cooking everything on one pan saves time and effort, making it perfect for busy weeknights. The bright flavors of lemon and fresh herbs come together beautifully, creating a dish that is not only satisfying but also healthy. Plus, it’s a great way to enjoy tender chicken, crispy potatoes, and vibrant veggies all in one meal.

how to make Sheet Pan Herby Lemon Garlic Chicken and Potatoes

Ingredients:

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
LOTS of freshly ground black pepper
1 pound fingerling potatoes, halved vertically (or cubed Yukon Gold potatoes)
1 lemon, cut into 1/4-inch slices
1 yellow onion, cut into large chunks
1 1/2 pounds boneless skinless chicken thighs
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)

Directions:

Preheat the oven to 425 degrees F.
In a large bowl, whisk together the marinade ingredients: 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 them and toss to coat, then spread everything evenly.
Roast in the oven for 25 minutes.
Meanwhile, marinate the chicken in the remaining marinade.
After 25 minutes, flip the potatoes and place the chicken thighs on the pan.
Bake for another 15 to 20 minutes until the chicken is cooked through and the potatoes are tender.
Garnish with feta cheese, parsley, dill, red pepper flakes, and extra salt and pepper. Enjoy!

how to serve Sheet Pan Herby Lemon Garlic Chicken and Potatoes

Serve the Sheet Pan Herby Lemon Garlic Chicken and Potatoes warm right from the oven. This dish is delightful on its own but can also pair well with a simple green salad or some crusty bread to soak up the delicious juices.

how to store Sheet Pan Herby Lemon Garlic Chicken and Potatoes

To store leftovers, let the chicken and potatoes cool completely, then transfer them to an airtight container. Keep it in the refrigerator for up to 3 days. You can reheat them in the oven or microwave before serving.

tips to make Sheet Pan Herby Lemon Garlic Chicken and Potatoes

Make sure to cut the potatoes to similar sizes to ensure they cook evenly.
You can add other vegetables like bell peppers or carrots for more color and flavor.
For an extra kick, marinate the chicken thighs for longer in the marinade (up to 8 hours) before cooking.

variation

You can easily change this recipe by using different herbs like thyme or rosemary. You can also swap the chicken thighs for breasts or even use shrimp for a quicker cooking option.

FAQs

1. Can I use bone-in chicken thighs?
Yes, but they may take a little longer to cook than boneless thighs. Make sure the internal temperature reaches 165 degrees F.

2. Can I use other types of potatoes?
Absolutely! Yukon Golds or red potatoes work well. Just remember to cut them into similar sizes for even cooking.

3. Can I prepare this dish ahead of time?
Yes, you can marinate the chicken and prep the veggies a few hours ahead of time. Just store them separately in the refrigerator before cooking.