Lemon Garlic Chicken and Potatoes Bake Recipe

Lemon Garlic Chicken and Potatoes Bake Recipe

4 servings
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

  • extra virgin olive oil
    ⅓ c
  • lemon

    zested

    1
  • lemons

    juiced

    2
  • garlic cloves
    6
  • Dijon mustard
    1 tsp
  • oregano
    1 ½ tsp
  • sweet paprika
    1 tsp
  • kosher salt
    2 tsp
  • Freshly ground black pepper
  • fingerling potatoes
    1 lb
  • lemon

    cut into ¼-inch slices

    1
  • yellow onion

    cut into large chunks

    1
  • boneless skinless chicken thighs
    1 ½ lb
  • feta cheese

    crumbled

    4 oz
  • fresh parsley
    ¼ c
  • fresh dill
    2 tbsp
  • Red pepper flakes

    if desired

  • Freshly ground salt and pepper

Directions

  1. 1

    Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the ingredients.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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!

Lemon Garlic Chicken and Potatoes Bake Recipe

Lemon Garlic Chicken and Potatoes Bake Recipe

55 min4 servings460 cal

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