Sheet Pan Lemon Chicken and Potatoes Spring Vibrant Recipe
This Sheet Pan Lemon Chicken and Potatoes Spring is an easy dinner perfect for weeknight or family meals. Loaded with fresh herbs and flavorful lemon chicken potatoes, it’s a delicious addition to sheet pan chicken recipes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
Scale
- 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
Instructions
- Heat your oven to 425 degrees F.
- Whisk together olive oil, lemon zest, lemon juice, garlic, dijon mustard, oregano, paprika, salt, and pepper in a big bowl until mixed.
- Put potatoes, lemon slices, and onion pieces on a sheet pan. Pour about ⅓ cup marinade over them, toss with your hands to coat evenly, then spread them out. For fingerling potatoes, place flesh side down to brown nicely. Put in oven for 25 minutes.
- While roasting potatoes, put chicken into the remaining marinade and coat thoroughly using tongs. Let it rest.
- After 25 minutes, take out the pan, flip potatoes with a spatula, drain excess marinade off chicken, discard leftover marinade, then arrange chicken between potatoes on the sheet pan.
- Return the pan to oven and bake 15 to 20 more minutes until chicken is cooked through and potatoes are tender. The lemons should caramelize and chicken will be golden and juicy.
- Garnish with crumbled feta, parsley, dill, red pepper flakes if you want heat, and season with extra salt and pepper as needed. Serve and enjoy!
Notes
- Skip the feta on top and serve with whipped feta sauce drizzled or on the side
- Or keep feta and serve with tzatziki sauce for dipping or drizzling
- These are great add-ons
- You may also skip feta to keep the dish dairy free and paleo-friendly
- For extra nutrition or greens, serve over arugula to add a fresh zing
Nutrition
- Serving Size: 1 serving
- Calories: 555cal
- Sugar: 2.6g
- Sodium: 2 teaspoons kosher salt
- Fat: 32.4g
- Saturated Fat: 8.3g
- Carbohydrates: 24.9g
- Fiber: 2.7g
- Protein: 40.6g