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
- Freshly ground black pepper, to taste
For the Potatoes:
- 1 pound fingerling potatoes, halved vertically (cubed Yukon Gold potatoes can also be used)
- 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 (optional, for a little heat)
- Freshly ground salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the ingredients on the sheet pan.
- Prepare Marinade: In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, dried oregano, sweet paprika, kosher salt, and freshly ground black pepper until well combined to create a flavorful marinade.
- Season Potatoes and Aromatics: Add halved fingerling potatoes, lemon slices, and yellow onion chunks to a large sheet pan. Pour approximately 1/3 cup of the marinade over them and toss with your hands to coat evenly. Arrange the potatoes cut side down to promote browning, and spread everything out in a single layer on the pan.
- Roast Potatoes: Place the sheet pan in the preheated oven and roast for 25 minutes to start cooking and caramelizing the potatoes and lemon slices.
- Marinate Chicken: While the potatoes roast, add the chicken thighs to the remaining marinade in the large bowl. Use tongs to thoroughly coat the chicken in the marinade and set aside briefly to absorb flavors.
- Flip Potatoes & Add Chicken: After 25 minutes, remove the sheet pan from the oven and use a spatula to flip the potatoes for even cooking. Allow excess marinade to drip off the chicken (discard leftover marinade in the bowl), then nestle the marinated chicken thighs among the potatoes on the sheet pan.
- Finish Roasting: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes, until the chicken is fully cooked (internal temperature of 165°F), the potatoes are tender, and the lemons are caramelized. The chicken should develop a golden brown color and remain juicy.
- Garnish and Serve: Sprinkle crumbled feta cheese, chopped parsley, and fresh dill over the cooked chicken and potatoes. Add red pepper flakes if desired, and season with extra salt and pepper to taste. Serve hot, optionally over a bed of arugula or rice for a complete meal.
Notes
- For a dairy-free or paleo-friendly option, skip the feta cheese garnish.
- Instead of crumbled feta, serve with a whipped feta sauce drizzled on top or on the side for extra creaminess.
- Tzatziki sauce is another delicious accompaniment that pairs well with this dish.
- To add more greens and nutrition, serve the chicken and potatoes over fresh arugula for a peppery, fresh zing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
