Sheet Pan Lemon Chicken and Potatoes
If you’re looking for a simple and delicious meal that can be prepared in no time, look no further than Sheet Pan Lemon Chicken and Potatoes! Not only is this dish incredibly easy to make, but it also packs a flavorful punch that will leave your taste buds satisfied.
Sheet pan meals are a staple on our meal rotation because they require minimal effort and clean up. Plus, they are a great way to incorporate a variety of ingredients into one dish. Some of our favorites are this Sheet Pan Lasagna and this Sheet Pan Sausage and Veggies.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s incredibly easy to make! With just a handful of ingredients and minimal prep work, this recipe is perfect for busy weeknights or when you want a no-fuss dinner.
- Bursting with flavor! Thanks to the bright zestiness of lemon and the savory goodness of perfectly roasted chicken and potatoes.
- It’s a one-pan wonder! That means fewer dishes to clean, giving you more time to relax and enjoy your meal.
- Family-friendly and customizable! You can mix and match with your favorite vegetables or adjust the seasonings to suit your taste.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- olive oil
- lemons
- paprika
- oregano
- sea salt flakes
- minced garlic
- white onion
- red potatoes
- fresh dill
- parsley
- bone-in chicken thighs
- fresh feta cheese
- fresh arugula
🔪 How to Make This Sheet Pan Lemon Chicken and Potatoes
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Add the marinade ingredients (olive oil, lemon zest, paprika, oregano, sea salt, and garlic) to a bowl and mix together.
- Slice the onion, lemons, and potatoes and spread out over the sheet pan. Douse the onion, lemons and potatoes in approximately half of the marinade mixture.
- Add the chicken thighs on top of the lemons, onions, and potatoes in the pan. Use the rest of the marinade over the tops of the chicken thighs. Add a desired amount of fresh parsley and dill to the pan as well.
- Cook the mixture all together for 45 minutes-1 hour or until the thighs are golden brown and the internal temperature reaches at least 165F. When the chicken is done, remove from the oven and garnish with feta cheese, more parsley and dill, and arugula.
🥄 Equipment
You will need these kitchen tools to help you make this sheet pan chicken recipe:
- small bowl
- large sheet pan
- parchment paper
🥫 Storage
Storage – this sheet pan chicken dish can be stored in an airtight container in the fridge for up to 3 days. You can also freeze any leftovers for up to 3 months.
Serve With
This is a one pan meal that can be served on its own, or you can also add a tasty bread side like these Homemade Hawaiian Rolls and a sweet treat like these Lemon Merignue Cookies.
💭 Tips
- Preheat the oven – To get the best results, make sure your oven is fully preheated before placing the sheet pan inside. This ensures even cooking and crispy edges!
- Cut evenly – When chopping your veggies, try to cut them into similar sizes. This helps everything cook at the same rate and prevents some ingredients from being under or overcooked.
- Don’t overcrowd the pan – Give the ingredients some space to roast properly. Overcrowding can cause steaming instead of roasting, leaving you with less flavorful results.
⁉️ FAQ
Do you have questions about this sheet pan lemon chicken and potaotes recipe? Here are the answers to the most commonly asked questions.
If you have leftovers, no worries! Allow the roasted vegetables to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days.
Absolutely! Frozen vegetables can work well, but keep in mind they may release more moisture during cooking. To help prevent sogginess, roast them at a slightly higher temperature and avoid overcrowding the pan.
🍽 More Sheet Pan Recipes
Do you enjoy sheet pan meals? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Sheet Pan Lemon Chicken and Potatoes
Equipment
- large sheet pan
- parchment paper
- small bowl
Ingredients
MARINADE
- ⅓ cup olive oil
- Zest from 2 lemons
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon sea salt flakes
- 3 tablespoons minced garlic
FOR THE PAN
- 1 medium white onion sliced
- 3 fresh lemons
- 3-4 red potatoes sliced thin
- ½ ounce fresh dill
- 1 fresh parsley bunch
- 9 bone-in chicken thighs with skin
- ¼ cup fresh feta cheese
- 2-4 cups fresh arugula optional
Instructions
- Oil a medium to large sheet pan or lay down parchment paper.
- Add the marinade ingredients (olive oil, lemon zest, paprika, oregano, sea salt, and garlic) to a bowl and mix together.
- Slice the onion, lemons, and potatoes and spread out over the sheet pan.
- Douse the onion, lemons and potatoes in approximately half of the marinade mixture.
- Add the chicken thighs on top of the lemons, onions, and potatoes in the pan. Use the rest of the marinade over the tops of the chicken thighs.
- Add a desired amount of fresh parsley and dill to the pan as well.
- Cook the mixture all together for 45 minutes-1 hour or until the thighs are golden brown and the internal temperature reaches at least 165F.
- When the chicken is done, remove from the oven and garnish with feta cheese, more parsley and dill, and arugula.
- Serve over a bed of more arugula if desired. Enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
