Sheet Pan Lemon Chicken with Baby Potatoes
This bright sheet pan chicken dinner features marinated chicken baked with lemon, red onions, crispy potatoes and feta for effortless Mediterranean flavors.
Servings: 4
Calories: 639kcal
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
If your family doesn't like feta cheese, parmesan or even shredded cheddar cheese can be a great substitute.
If you're keeping it low-carb, swap diced turnips and rutabaga for the potatoes.
Nutrition
Serving: 1g | Calories: 639kcal | Carbohydrates: 25g | Protein: 31g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 152mg | Potassium: 898mg | Fiber: 4g | Sugar: 2g | Vitamin A: 634IU | Vitamin C: 38mg | Calcium: 42mg | Iron: 3mg