Sheet Pan Lemon Chicken and Potatoes
This Sheet Pan Lemon Chicken and Potatoes is a great meal when you don't have a lot of time for cooking. The tender chicken is roasted in a savory lemon herb marinade and loaded with vegetables.
Servings 4 Servings
Calories 864kcal
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!
Nutrition
Serving: 1Serving | Calories: 864kcal | Carbohydrates: 32g | Protein: 57g | Fat: 56g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 319mg | Sodium: 459mg | Potassium: 1506mg | Fiber: 4g | Sugar: 3g | Vitamin A: 838IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 4mg