Looking for an easy, flavor-packed sheet pan dinner with minimal cleanup? Our Mediterranean-inspired chicken bakes up incredibly juicy thanks to a robust marinade, surrounded by fresh lemon, red onions and crispy baby potatoes – all topped with a sprinkling of creamy feta.
Table of Contents
If your chicken recipes are starting to lack, it’s time to whip out this low-effort, super flavorful, Sheet Pan Chicken. It’s a simple meal that vanishes every single time we make it. Perfect for busy weeknights or days when you don’t feel like cooking.
What Is Sheet Pan Chicken?
This recipe involves boneless skinless thighs tossed in a zesty marinade and cooked alongside tender potatoes, red onion, and lemon. Although this recipe seems super simple (which… it is), it’s packed with flavor and is so easy that even your kids could make it.
Sheet Pan Chicken Ingredients
- Chicken thighs, boneless and skinless – A flavorful cut of chicken with a higher fat content than breasts, producing super moist and tender results. You could also use bone-in chicken thighs if you like, but you may need to adjust the cook time.
- Baby potatoes – Our starch of choice for this dish. You could use regular-sized potatoes or sweet potatoes and cut them into bite-sized pieces if you prefer.
- Lemon – Adds a zesty aroma to the meal.
- Red onion – Thinly sliced red onion adds a touch of sweetness and a mild bite that complements the other ingredients.
For the Chicken Marinade
- Olive oil – Infuses the chicken with flavor.
- Lemon zest and juice – Infuses the ingredients with a citrusy flavor.
- Garlic cloves – Minced garlic infuses the marinade with its savory and pungent character.
- Dijon mustard – Adds a sharp, tangy note.
- Paprika – Adds a touch of smokiness and depth to the marinade.
- Salt and pepper
- Freshly chopped thyme – Adds a touch of herbal freshness.
Garnish
- Feta cheese
- Parsley
How to Make Chicken Sheet Pan Dinner
- Add all the ingredients for the marinade into a large mixing bowl and whisk to combine.
- Add the chicken thighs, baby potatoes, sliced lemon, and red onions to the marinade and toss to coat. Let the chicken marinate for an hour.
- Preheat the oven to 360ºF
- Transfer the chicken mixture to a large sheet pan in an even layer and cook for 40-45 minutes or until the chicken reaches 170 – 175°F with a meat thermometer and the potatoes are cooked through.
- Carefully remove the baking sheet from the oven and let it rest for 5 minutes before serving.
- Garnish with feta and fresh parsley and spoon out onto plates to enjoy.
Girl Carnivore Expert Recipe Tips
- Before adding the chicken to the marinade, pat it dry with paper towels. This removes excess moisture, allowing the chicken to brown beautifully in the oven.
- Use an instant-read thermometer to ensure the internal temperature of the chicken thighs reaches at least 175ºF.
- Not a fan of feta? Sprinkle a little parmesan cheese on top instead.
- For easier cleanup, lay a piece of parchment paper on the baking sheet.
- Want to meal prep? Make this recipe at the start of the week and divide it into individual containers. Keep in mind that chicken only lasts in the fridge for 3-4 days, so you may have to freeze some portions.
What to Serve With Sheet Pan Chicken
This meal has everything you need for a delicious dinner. However, you could totally add more flavorful elements, such as smoked mushrooms, for a punch of umami flavor. Want to add a slight crunch? Throw some crispy onions on top. If you want to keep things simple, serve with a warm dinner roll or a simple side salad.
Leftovers & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freeze for up to 6 months.
If you freeze this meal, make sure you let it thaw in the fridge overnight before reheating.
To reheat, place everything on a baking sheet and reheat in a 360ºF oven for 20-25 minutes.
If you’re short on time, a microwave works, too, but keep in mind that the chicken won’t be as crispy with this option.
More Chicken Thigh Recipes
Poultry Recipes
Air Fryer Chicken Thighs
Dinner Recipes
Easy Pan-Seared Chicken Thighs
Dinner Recipes
Mahogany Chicken Thighs
Dinner Recipes
Chicken Thighs with Apples & Onions
Dinner doesn’t get much easier than this sheet pan chicken recipe – throw everything together, bake, and enjoy!
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Sheet Pan Lemon Chicken with Baby Potatoes
Recommended Equipment
- sheet pan
Ingredients
- 1.5 lbs chicken thighs boneless and skinless
- 1 lb baby potatoes halved
- 1 lemon sliced
- 2 small red onions sliced
For the Marinade
- 1/3 cup olive oil
- Zest from 1 lemon
- Juice from 2 lemons
- 4 garlic cloves minced
- 2 tsp dijon
- 2 tsp paprika
- Salt and pepper too taste
- 1 tbsp freshly chopped thyme
Toppings
- Feta
- Parsley
Instructions
Marinate the Chicken
- Add all the ingredients for the marinade into a large mixing bowl and whisk to combine.
- Add the chicken thighs, baby potatoes, sliced lemon and red onions to the marinade and toss to coat.
- Allow the chicken to marinate for at least 1 hour and up to 6 hours.
Cook the Chicken
- Preheat the oven to 350ºF.
- Transfer the chicken mixture to a large sheet pan and cook for 40-45 minutes or until the potatoes are cooked through and the chicken reaches 175 degrees F with an instant read thermomter.
- Carecully remove the baking sheet from the oven and allow the chicken to rest for 5 minutes.
Serve
- Garnish with feta and fresh parsley and use a large spoon or spatula to dish out portions onto indivudual plates.
Notes
Nutrition
Bookmark this recipe now!
Absolutely! While boneless, skinless chicken thighs are recommended, you can also use boneless skinless chicken breasts. If using breasts, adjust the cooking time slightly. Chicken breasts cook faster, so aim for 30-35 minutes or until cooked through.
No problem! You can substitute Dijon mustard with another tangy element like stone-ground mustard.
Fresh herbs always add a brighter flavor, but if you don’t have any on hand, 1 teaspoon of dried thyme can be used as a substitute.
This recipe is easily customizable! Feel free to add other vegetables like chopped broccoli, Brussels sprouts, bell peppers, root vegetables, or asparagus to the sheet pan with the chicken and potatoes. Adjust the cooking time slightly, depending on the chosen vegetables.
You can marinate the chicken, potatoes, and vegetables up to 24 hours in advance. Simply store the marinated ingredients in an airtight container in the refrigerator. When ready to cook, preheat the oven and proceed with the recipe instructions.
