Description
A vibrant and flavorful sheet pan meal combining juicy, marinated boneless skinless chicken thighs with tender, caramelized fingerling potatoes and tangy lemons. This easy-to-make one-pan dish is infused with herbs, garlic, and a bright lemon marinade, then topped with fresh herbs, crumbled feta cheese, and optional red pepper flakes for a perfect balance of savory and zesty flavors.
Ingredients
Scale
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
- Freshly ground black pepper, to taste
For the Potatoes:
- 1 pound fingerling potatoes, halved vertically (cubed Yukon Gold potatoes also work)
- 1 lemon, cut into ¼-inch slices
- 1 yellow onion, cut into large chunks
For the Chicken:
- 1 ½ pounds boneless skinless chicken thighs
To Garnish:
- 4 ounces feta cheese, crumbled (optional)
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Red pepper flakes, if desired
- Freshly ground salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the ingredients.
- Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon zest, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, sweet paprika, kosher salt, and freshly ground black pepper until well combined.
- Coat the Potatoes and Aromatics: Add the halved fingerling potatoes, lemon slices, and chunks of yellow onion to the large sheet pan. Pour 1/3 cup of the prepared marinade over them. Use your hands to toss everything thoroughly, ensuring the potatoes and aromatics are evenly coated. Spread them out evenly on the sheet pan, placing fingerling potatoes flesh side down to maximize browning. Roast in the oven for 25 minutes.
- Marinate the Chicken: While the potatoes roast, add the chicken thighs to the remaining marinade in the large bowl. Use tongs to thoroughly coat the chicken pieces and set aside to marinate briefly.
- Flip Potatoes and Add Chicken: After the initial 25 minutes of roasting, remove the sheet pan and use a spatula to flip the potatoes to ensure even cooking. Let excess marinade drip off the chicken thighs, discarding any leftover marinade in the bowl to avoid cross-contamination. Nestle the marinated chicken thighs among the potatoes on the sheet pan, fitting them in any spaces available.
- Roast Together: Return the sheet pan to the oven and roast for an additional 15 to 20 minutes. This allows the chicken to cook thoroughly and the potatoes to become tender. The lemons will caramelize, and the chicken will develop a nice golden-brown color with juicy, flavorful meat.
- Garnish and Serve: Once cooked, garnish the dish with crumbled feta cheese, chopped fresh parsley, chopped fresh dill, and red pepper flakes if you want a little heat. Season with extra salt and freshly ground pepper as needed. Serve warm and enjoy!
Notes
- For a dairy-free and paleo-friendly version, skip the feta cheese on top but serve with a whipped feta sauce or tzatziki sauce on the side or drizzled on top.
- To add more nutrition and a fresh bite, serve this dish over a bed of arugula for a delicious, peppery zing.
- You can substitute Yukon Gold potatoes cubed if fingerling potatoes aren’t available.
- Adjust red pepper flakes according to your heat preference or omit for a milder dish.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
