Description

This Sheet Pan Herby Lemon Garlic Chicken and Potatoes recipe is an easy, flavorful one-pan dinner bursting with zesty lemon, fresh herbs, and creamy feta. Juicy chicken thighs roast alongside tender potatoes, caramelized lemon slices, and onions for a nourishing, balanced meal that’s as delicious as it is effortless. Perfect for weeknights or meal prep!

Ingredients

For the Marinade

⅓ cup extra virgin olive oil

Zest of 1 lemon

Juice of 2 lemons (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 Vegetables

1 pound fingerling potatoes, halved vertically (or cubed Yukon Golds)

1 lemon, thinly sliced

1 yellow onion, cut into 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

Extra salt and pepper, to taste

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Instructions

Preheat the oven to 425°F (220°C).
Make the marinade:
In a large bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, Dijon mustard, oregano, paprika, salt, and pepper until smooth and fragrant.
Coat the vegetables:
Add potatoes, lemon slices, and onions to a large sheet pan. Pour about one-third of the marinade over them and toss to coat. Arrange everything in a single layer (place potatoes cut-side down for the best browning). Roast for 25 minutes.
Marinate the chicken:
While the vegetables cook, add the chicken thighs to the bowl with the remaining marinade. Use tongs to coat evenly, then let sit while the veggies roast.
Combine and roast again:
After 25 minutes, remove the sheet pan from the oven and flip the potatoes. Nestle the marinated chicken between the vegetables. Return to the oven and bake for 15–20 minutes, until the chicken is fully cooked (165°F internal temp) and the potatoes are tender.
Garnish and serve:
Sprinkle with crumbled feta, fresh parsley, dill, and a pinch of red pepper flakes. Serve warm over a bed of arugula, rice, or couscous.

Notes

Dairy-free option: Skip the feta or replace it with a drizzle of whipped feta sauce or tzatziki for a Mediterranean twist.
Protein swap: This recipe also works beautifully with salmon or shrimp—just reduce the cook time accordingly.
Add extra veggies: Toss in broccoli florets, green beans, or brussels sprouts for more variety.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10 minutes or microwave in short intervals.

Prep Time: 15 min
Cook Time: 40 min