Name: Mediterranean Sheet Pan Chicken Lemon Recipe for Vibrant Dinners
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 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; LOTS of freshly ground black pepper; 1 pound fingerling potatoes halved vertically cubed Yukon Gold potatoes will also work; 1 lemon cut into ¼ inch slices; 1 yellow onion cut into large chunks; 1 ½ pounds boneless skinless chicken thighs; 4 ounces feta cheese crumbled; ¼ cup chopped fresh parsley; 2 tablespoons chopped fresh dill; Red pepper flakes if desired; Freshly ground salt and pepper to taste

Mediterranean Sheet Pan Chicken Lemon Recipe for Vibrant Dinners

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This Mediterranean Sheet Pan Chicken Lemon offers a flavorful, easy dinner with juicy chicken and roasted vegetables. Perfect for a family dinner or weeknight meal, this sheet pan chicken recipe highlights lemon chicken and vegetables beautifully.

Author: Julia Royale
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
Category: Main Course
Method: Baked
Cuisine: Mediterranean
Diet: Standard

Ingredients

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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
LOTS of freshly ground black pepper
1 pound fingerling potatoes halved vertically cubed Yukon Gold potatoes will also work
1 lemon cut into ¼ inch slices
1 yellow onion cut into large chunks
1 ½ pounds boneless skinless chicken thighs
4 ounces feta cheese crumbled
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill
Red pepper flakes if desired
Freshly ground salt and pepper to taste

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Instructions

Heat your oven to 425 degrees F.
Mix olive oil, lemon zest, lemon juice, garlic, dijon mustard, oregano, paprika, salt, and black pepper together in a large bowl to make the marinade.
Toss potatoes, lemon slices, and onions on a sheet pan with 1/3 cup marinade coating them well then spread evenly with fingerling potatoes placed flesh side down. Roast this mixture for 25 minutes.
While the potatoes roast, coat the chicken thighs thoroughly in the remaining marinade and set aside.
After 25 minutes, remove the sheet pan and turn the potatoes. Arrange the chicken thighs between the potatoes on the pan, letting excess marinade drip off, then bake for another 15 to 20 minutes until chicken is cooked through and potatoes are tender.
Garnish with crumbled feta, parsley, dill, red pepper flakes if using, and season with extra salt and pepper before serving.

Notes

For crisp tops, broil 2–3 minutes at the end
Skip the feta or serve with whipped feta or tzatziki sauce for variety
Use arugula as a base for added greens and zing

Nutrition

Serving Size: 1 serving
Calories: 555cal
Sugar: 2.6g
Fat: 32.4g
Saturated Fat: 8.3g
Carbohydrates: 24.9g
Fiber: 2.7g
Protein: 40.6g

Find it online: https://www.amgroyal.com/mediterranean-sheet-pan-chicken-lemon/