Sheet Pan Lemon Chicken and Potatoes

This might just be your new favorite dinner. Seriously. I know how much you all love one pan meals — hellooo easy cooking and even easier cleanup! I was dreaming of a new veggie and protein-packed chicken dinner filled with bright, herby flavors, and this gorgeous sheet pan lemon chicken and potatoes turned out even better than I could’ve imagined.

You’ll start with a zesty marinade for both the potatoes and chicken, and end the dish with lovely garnishes like fresh herbs and a sprinkle of feta. I’ve included even more delicious ways to serve up this meal with sauces and sides so that you can truly make it your own! My favorite part is roasting up thinly sliced lemon right alongside the potatoes and onions. They get beautifully caramelized and add such a depth of flavor to the whole meal.

Bake up this easy sheet pan meal during a busy week and enjoy the perfect nourishing meal prep lunch or dinner. The whole family will LOVE this one!

Ingredients in this beautiful sheet pan lemon chicken recipe

It’s zesty, it’s savory, and this lemon chicken and potatoes is literally bursting with flavor. Here’s everything you’ll need to make this incredible sheet pan meal:

• For the marinade: this fresh, bright marinade is used for both the veggies and the chicken. It’s made with olive oil, lemon zest, lemon juice, garlic, dijon mustard, dried oregano, sweet paprika, salt, and pepper.
• Produce: we’re baking up fingerling potatoes, thinly sliced lemon, and slide onion right along with the chicken.
• Chicken: we’re using boneless skinless chicken thighs in this sheet pan meal!
• To garnish: I love to top this meal with feta cheese crumbles, fresh parsley, dill, red pepper flakes, and a little extra salt and pepper. See below for some wonderful sauces, too!

More ways to top this lemon garlic chicken

I highly recommend garnishing with fresh herbs to pull the flavors together, but this dish is also delicious with sauce to dip or drizzle! Here are two great ways to do it:

• Skip the feta on top and serve with my whipped feta sauce drizzled on top or served on the side
• Or keep the feta and serve with my tzatziki sauce for dipping or drizzling

Customize your sheet pan lemon chicken

• Choose your protein. I love using chicken thighs in this recipe because they bake up nice and juicy, but you could also use boneless skinless chicken breasts if you’d like! I think this recipe would also be great with salmon or shrimp.
• Pick your veggies. Feel free to use any potatoes you’d like (yukon gold or sweet potatoes would be great), plus other veggies like brussels sprouts or broccoli.
• Add a green or grain. I suggest serving this over a bed of arugula. Gives it a nice, delicious zing! You could also serve it with a side of couscous, quinoa, or rice (my mom’s Garlic Turmeric Rice would be perfect!)

How to make this lemon chicken and potatoes

1. Make the marinade. Whisk together all of the marinade ingredients until everything’s well incorporated.
2. Roast the veggies. Add your potatoes, lemon slices, and onions to a large sheet pan, pour 1/3 of the marinade over them, and toss to coat. Spread everything evenly on the pan and roast them up.
3. Marinate the chicken. Add the chicken to the bowl with the rest of the marinade and use tongs to coat it well.
4. Roast the chicken. After the veggies roast for 25 minutes, nestle the chicken between the potatoes and place the sheet pan back in the oven to cook the chicken and veggies until the potatoes are tender and the chicken is cooked through.
5. Garnish & serve. Garnish the meal with feta crumbles, parsley, dill, red pepper flakes, salt, and pepper, and serve!

Tips for making the perfect sheet pan meal

• Keep everything in one layer. Make sure not to overcrowd your pan! If you have the potatoes sitting on top of each other chances are they will cook unevenly. Be sure to use a sheet pan that’s nice and large so that everything has a spot, or break up your ingredients into two smaller sheet pans.
• Flip halfway through. Flip the potatoes before adding the chicken to your sheet pan to ensure even cooking.

Storing tips

Store any leftover lemon chicken and potatoes in an airtight glass container in the refrigerator for up to 3-4 days.

More one pan meals you’ll love

Get all of my one pan meals here!

I hope you love this herby sheet pan lemon chicken recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Sheet Pan Herby Lemon Garlic Chicken and Potatoes

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

ServesServes 4 servings

Beautiful sheet pan lemon garlic chicken with tender potatoes, fresh herbs, and savory feta. This easy lemon garlic chicken recipe is packed with flavor and protein, and delicious served as is or over a bed of arugula or rice! The perfect weeknight meal everyone will love.

Ingredients

• 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

Instructions

• 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 fingering 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!

Recipe Notes

*Skip the feta on top and serve with my whipped feta sauce drizzled on top or served on the side. Or keep the feta and serve with my tzatziki sauce for dipping or drizzling. Either are delicious add-ons! You can also feel free to skip the feta to keep the meal dairy free and paleo-friendly.
If you’re looking for more nutrition or greens, I suggest serving this over a bed of arugula. Gives it a nice, delicious zing!

Nutrition

Serving: 1serving (based on 4)Calories: 555calCarbohydrates: 24.9gProtein: 40.6gFat: 32.4gSaturated Fat: 8.3gFiber: 2.7gSugar: 2.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats