Sheet Pan Herby Lemon Garlic Chicken and Potatoes

4 servings


55 minutes

total time


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

LOTS of freshly ground black pepper

For the potatoes:

1 pound fingerling potatoes, halved vertically (cubed Yukon Gold potatoes will also work)

1 lemon, thinly sliced

1 yellow onion, sliced

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, if desired

Freshly ground salt and pepper, to taste


Preheat the oven to 425 degrees F.

In a large bowl, whisk together the ingredients of the marinade until well combined: 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 the potatoes, lemon slices and onions and toss with your hands to coat, then spread out the potatoes, onions and lemon slices evenly on the sheet pan. If using fingerling potatoes, place them flesh side down to encourage browning. Roast in the oven for 25 minutes.

After putting the potatoes in the oven, marinate the chicken: add the chicken to the remaining marinade in the large bowl and use tongs to coat the chicken in the marinade. Set aside.

After 25 minutes, remove the sheet pan from the oven and use a spatula to flip the potatoes. Allow excess marinade to drip off chicken (discard remaining marinade in the bowl) then nestle the chicken thighs onto the pan in between potatoes whenever you can fit them. Return the baking sheet to the oven and bake for 15 to 20 more minutes until the chicken is fully cooked and potatoes are tender. The lemons will caramelize and the chicken will be nice and golden brown and juicy with flavor.

Garnish with crumbled feta, parsley, dill, red pepper flakes (if you like a little heat!) and extra salt and pepper. Enjoy!


Serving Size

1 serving (based on 4)


555 kcal

Total Fat

32.4 g

Saturated Fat

8.3 g

Unsaturated Fat


Trans Fat






Total Carbohydrate

24.9 g

Dietary Fiber

2.7 g

Total Sugars

2.6 g


40.6 g

4 servings


55 minutes

total time
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