I know how much you all love one pan meals — hellooo, easy cooking and even easier cleanup! I was dreaming of a new veggie and protein-packed chicken dinner filled with bright, herby flavors, and this gorgeous sheet pan lemon chicken and potatoes turned out even better than I could’ve imagined.
You’ll start with a zesty marinade for both the potatoes and chicken, and end the dish with lovely garnishes like fresh herbs and a sprinkle of feta. I’ve included even more delicious ways to serve up this meal with sauces and sides so that you can truly make it your own! My favorite part is roasting up thinly sliced lemon right alongside the potatoes and onions. They get beautifully caramelized and add such a depth of flavor to the whole meal.
Bake up this easy sheet pan meal during a busy week and enjoy the perfect nourishing meal prep lunch or dinner. The whole family will LOVE this one!
Ingredients in this beautiful sheet pan lemon chicken recipe
It’s zesty, it’s savory, and this lemon chicken and potatoes is literally bursting with flavor. Here’s everything you’ll need to make this incredible sheet pan meal:
- For the marinade: this fresh, bright marinade is used for both the veggies and the chicken. It’s made with olive oil, lemon zest, lemon juice, garlic, dijon mustard, dried oregano, sweet paprika, salt, and pepper.
- Produce: we’re baking up fingerling potatoes, thinly sliced lemon, and sliced onion right along with the chicken.
- Chicken: we’re using boneless skinless chicken thighs in this sheet pan meal!
- To garnish: I love to top this meal with feta cheese crumbles, fresh parsley, dill, red pepper flakes, and a little extra salt and pepper. See below for some wonderful sauces, too!
More ways to top this lemon garlic chicken
I highly recommend garnishing with fresh herbs to pull the flavors together, but this dish is also delicious with sauce to dip or drizzle! Here are two great ways to do it:
- Skip the feta on top and serve with my whipped feta sauce or my spicy green feta sauce drizzled on top or served on the side
- Keep the feta and serve with my tzatziki sauce for dipping or drizzling
- Add even more lemony brightness with my sunshine dressing
Customize your sheet pan lemon chicken
- Choose your protein. I love using chicken thighs in this recipe because they bake up nice and juicy, but you could also use boneless skinless chicken breasts if you’d like! I think this recipe would also be great with salmon or shrimp.
- Pick your veggies. Feel free to use any potatoes you’d like (yukon gold or sweet potatoes would be great), plus other veggies like brussels sprouts or broccoli.
- Add a green or grain. I suggest serving this over a bed of arugula. Gives it a nice, delicious zing! You could also serve it with a side of couscous, quinoa, or rice (my mom’s Garlic Turmeric Rice would be perfect!)
How to make this lemon chicken and potatoes
- Make the marinade. Whisk together all of the marinade ingredients in a large bowl until everything’s well incorporated.
- Roast the veggies. Add your potatoes, lemon slices, and onions to a large sheet pan, pour 1/3 of the marinade over them, and toss to coat. Spread everything evenly on a sheet pan and roast it up.
- Marinate the chicken. Add the chicken to the bowl with the rest of the marinade and use tongs to coat it well.
- Roast the chicken. After the veggies roast for 25 minutes, nestle the chicken between the potatoes and place the sheet pan back in the oven to cook the chicken and veggies until the potatoes are tender and the chicken is cooked through.
- Garnish & serve. Garnish the meal with feta crumbles, parsley, dill, red pepper flakes, salt, and pepper, and serve!
Tips for making the perfect sheet pan meal
- Chop accurately & marinate well. Pay attention to the sizes listed to chop your lemon and potatoes so that they cook properly, and be sure to coat everything very well in the marinade to prevent any burning.
- Keep everything in one layer. Make sure not to overcrowd your pan! If you have the potatoes sitting on top of each other, chances are they will cook unevenly. Be sure to use a sheet pan that’s nice and large so that everything has a spot, or break up your ingredients into two smaller sheet pans.
- Flip halfway through. Flip the potatoes before adding the chicken to your sheet pan to ensure even cooking.
Storing tips
Store any leftover lemon chicken and potatoes in an airtight glass container in the refrigerator for up to 3-4 days.
My fav tools for sheet pan meals
Get all of my go-to kitchen tools here!
More one pan meals you’ll love
- One Pan Southwest Chicken and Rice Fajita Skillet
- One Pan Tomato Basil Baked Orzo
- One Pan Lightened Up Hamburger Helper
- Sheet Pan Moroccan-Spiced Chicken with Sweet Potatoes & Cauliflower
- 30-Minute Sesame Chicken Green Bean Stir Fry
Get all of my one pan meals here!
I hope you love this herby sheet pan lemon chicken recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Sheet Pan Herby Lemon Garlic Chicken and Potatoes
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
- LOTS of freshly ground black pepper
- For the potatoes:
- 1 pound fingerling potatoes, halved vertically (cubed Yukon Gold potatoes will also work)
- 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*
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Red pepper flakes, if desired
- Freshly ground salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the ingredients of the marinade until well combined: olive oil, lemon zest, lemon juice, garlic, dijon mustard, oregano, paprika, salt and pepper.
- Add the potatoes, lemon slices, and onions to a large sheet pan. Pour 1/3 cup of the marinade over the potatoes, lemon slices and onions and toss with your hands to coat, then spread out the potatoes, onions and lemon slices evenly on the sheet pan. If using fingerling potatoes, place them flesh side down to encourage browning. Roast in the oven for 25 minutes.
- After putting the potatoes in the oven, marinate the chicken: add the chicken to the remaining marinade in the large bowl and use tongs to coat the chicken in the marinade. Set aside.
- After 25 minutes, remove the sheet pan from the oven and use a spatula to flip the potatoes. Allow excess marinade to drip off chicken (discard remaining marinade in the bowl) then nestle the chicken thighs onto the pan in between potatoes whenever you can fit them. Return the baking sheet to the oven and bake for 15 to 20 more minutes until the chicken is fully cooked and potatoes are tender. The lemons will caramelize and the chicken will be nice and golden brown and juicy with flavor.
- Garnish with crumbled feta, parsley, dill, red pepper flakes (if you like a little heat!) and extra salt and pepper. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 22nd, 2024, and republished on April 4th, 2026.
Cant wait to make this soon for me can i use tofu i never had sheet pan herby garlic lemon chicken and potatoes before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Being in Arizona, I’m always looking for recipes using my neighbors’ lemons. Any adjustments for boneless, skinless chicken breasts?
You can absolutely use chicken breasts instead! Just check for doneness using a meat thermometer so that the chicken reads 165 degrees F 🙂
Awesome recipe and definitely a repeat for me! Easy to put together, the chicken turned out so tender- it was simply delicious and oh so flavourful! Love a sheet pan meal for easy clean up too. Thoroughly enjoyed by both my partner and I. Followed the recipe exactly, served over arugula and topped with dairy free feta!
Amazing! Such a great weeknight meal!
Loved it! So easy and full of flavour. The pan drippings were out of this world. Served it with feta and salad, a big hit. Thank you for a great recipe.
Amazing! So glad you loved this one!
winner winner! So excited to see this one pan meal! Easy ingredients and easy prep! The potatoes absorbed the flavors so well and had a perfect tang. The meal was so delicious! Followed the directions with one modification of adding broccoli at the end. The feta cheese was a nice touch! Thanks Monique 🙂
Absolutely! So glad you enjoyed – and great idea to add broccoli!
Delicious and easy! I seared the chicken a bit after it came out of the oven to get it a little crispy which was perfect.
Love that! Glad you enjoyed 🙂
How did you sear it?
This was delicious and we absolutely demolished it. I used 1.5lbs of potatoes so we could have plenty for lunch leftovers – I didn’t increase the marinade. Next time, I’ll marinate the chicken a little longer but that’s just personal preference. Thanks for the great recipe, Monique!
Amazing! Glad it was a hit!
Delicious and super easy to make! Will definitely make this again and again!
So glad you loved it!
Easy and delicious! Whole family loved it.
So happy to hear that!
So delicious! Went with chicken breast as well as baby red potatoes so it took a little longer to cook than the recipe said but wow – SO much lemony delicious flavor. Paired it with green beans! Thank you for another great recipe!
Perfect! So glad you enjoyed!
I usually love Ambitious Kitchen recipes, but I found this one to be very lemony, almost bitter. My husband liked it more than I did. I would maybe cut back on the lemon juice a bit next time and not add sliced lemons. Those were just not to my taste.
Sorry to hear that you didn’t love this one! The lemon slices should caramelize in order to cut back on the acidity, but you can absolutely reduce the lemons as needed.
Flavor is good but onions mostly
Burned. Think maybe a bit
More of the marinade like 1/2 cup, with the veggies would be good to keep from burning as well as using parchment. I served with some Trader Joe’s naan. But was a good lighter dinner.
Sorry to hear that the onions burned! I’d maybe suggest slicing them a bit thicker next time, and be sure to toss them well with the marinade. You can also increase the marinade if you’d like or add a little bit more oil!
This is packed with flavor and the chicken came out so juicy. I’ll definitely make this again!
One of our new favs, too! Glad you enjoyed 🙂
Just made this for dinner. Excellent!! I don’t usually like chicken thighs, but I loved them in this recipe. I served it over arugula and found it worked great with the lemon. Will definitely make this again!!
So happy to hear that!
Immediately added this recipe to our staple list of dinner ideas. Sooo fresh and delicious. I could eat the potatoes alone as a meal. Easy weeknight meal to have in your rotation!
Love it! Glad you enjoyed!
Was not able to make this, I got as far as the marinade but couldn’t see step 3 because of constant ads by Google covering parts of recipe. I gave up!
So sorry to hear that! We’re always working to keep the site as user-friendly as possible. I will contact our ad managers, and in the meantime, I suggest clicking “print recipe,” which will pull up an ad-free page to follow.
We found that the lemon burnt too early on, so we had to pitch it. I would just skip the lemon slices next time and do everything else the exact same way—it is so flavorful and delicious!
Sorry to hear that! You may need a tiny bit more olive oil or just make sure the slices are nicely coated in that marinade. Glad you enjoyed regardless!
Such a delicious and easy recipe! Served with arugula as suggested and opted to make the feta sauce since we love it in the Moroccan sheet pan chicken recipe. Cant wait to make it again!
Love it!!
This dish was so delicious. I followed the recipe exactly, except for the lemon slices when baking. The dill/parsley/feta garnish was perfect! I will definitely make this again for my family. When my kids eat it, I know it will end up in the dinner rotation. Such a great recipe! Oh, I made it with the turmeric rice you recommend it it was incredible!
Love it!! Sounds like the perfect dinner 🙂
Another hit, enjoyed by the whole family. Already preordered your book and can hardly wait! Every single one of your recipes is a 10/10!!! Thank you!!
Amazing! Thank you SO much for your support!
Very easy recipe. Love that it’s all on one sheet… makes for easy clean up. We ate it over arugula with Italian parsley, dill and feta as suggested. The arugula and dill really complement the lemon. I suggest using parchment paper when making this dish. I also tossed a little bit of marinade on lemon slices and onions which helped them not stick or taste burnt as suggested in comments.
Amazing! Yes, be sure to coat everything on your sheet pan with the marinade.
I’m not usually a sheet pan kinda gal, it usually ends up cooking unevenly and then the veg or potato is soggy but this was perfect. Super flavorful, tender chicken, crispy potatoes – and I loved it with the feta sauce option! I popped it under the broiler for a couple minutes at the end to give a little extra crisp. So good!
Love it! Glad you gave it a try!
I was served this at a dinner party and it was amazing. I can’t wait to make it myself. Thrilled to find this site as well and excited about the cookbook!♥️
Love that! Welcome to Ambitious Kitchen 🙂
This meal was definitely a 10/10! So amazing! I cooked the leftover marinade on the stove while the food cooked and poured a little on top of everything before we ate it. Will definitely be making it again!!
Perfect! Glad it was a hit!
This is such a delicious recipe!
Easy enough for a weeknight dinner, but tasty and impressive enough for a dinner party!
Absolutely! One of our new favs 🙂
Dinner hit! Everyone loved it including my 2 year old . I’m preparing for a new baby and am wondering the best way to freeze this.
Should I make the chicken and freeze or freeze raw with the marinade and defrost to cook?
Thank you !
So happy to hear that! Either option will work well for freezing the chicken. For ease I’d suggest freezing raw with the marinade!
I made this last night, following the recipe exactly. 10/10. Flavourful, perfectly cooked potatoes and chicken. Easy prep and clean up. I’ve tried many Ambitious Kitchen recipes. This might be my favourite!
Amazing! So glad you loved this one (it’s my new fav, too!)
Made this for dinner last night, and my husband commented numerous times how great the flavoring was of the chicken. I agreed, and we will definitely be making this again! This would also be a great, quick and easy recipe to make during the week.
So happy to hear that!
Just made this – it turned out delicious! I added broccoli to the pan when I added the chicken. Perfect!
Love that! Great idea to add broccoli!
Wow what a fantastic recipe. I usually find sheet pan meals bland/boring but it one was definitely not that. So much flavor! Highly recommend
One of our favs, too! Glad you loved it!
This was so good! Extremely flavorful and super easy to make. I love a good sheet pan recipe. I paired with broccoli and it made for a great dinner!
Love that! Perfect dinner 🙂
This recipe is so tasty! I made it for Mother’s Day and everyone enjoyed it! We did pan fry the chicken and added it to the veggies afterwards and it was delicious. It has a great tang to it and bright flavor, perfect for spring and summer. Not to mention we felt great/healthy after eating and still had energy to tackle the bedtime routine for the kids.
Amazing! Glad this was a hit with everyone (and that it was energizing!)
Amazing recipe and so full of flavour! We had it on the bed of arugula, I had some Zaatar on hand and subbed that for the oregano and it was so tasty. This recipe will be a new staple in our house.
Love that! Such a great dinner!
Made this today, this dish is bursting with flavor. So amazing and easy for a weeknight meal or quick and healthy lunch. Will certainly keep in my rotation! Thanks Monique!
One of our fav weeknight meals! So glad you loved it!
The whole family loved this one, including my 3-year old and my father-in-law, who is dairy-free. It will be on repeat for us for sure.
So happy to hear that!
This was great! I followed the recipe but reserved a few tablespoons of the marinade to toss some asparagus in to add to the pan the last 6 minutes of the cook time. Can’t wait to try the feta sauce with it next time!
Perfect! So glad you enjoyed!
Ive made this twice but it always ends up with burned marinade, lemons and onions after the veggie cook time. I tried today by dropping the temp and thoroughly coating in marinade but it didn’t help. I really want this recipe to work for me, but I think I’ll have to just do the chicken and have veggies prepped another way separately. The chicken is delicious!
Hi! Sorry to hear that this keeps happening – I would suggest cutting the lemons and onions into larger chunks and double-checking your oven temp (all ovens run differently!)
Absolutely delicious! Wonderful flavors and an easy sheet pan dinner to make any night of the week. Will most definitely be making this again and and again!
So glad you loved this one!
Hi I’m confused what you mean by roasting? What temp do you cook the chicken at in the oven?
10/10 would highly recommend! Perfect for an impressive dinner without stress for friends. I used chicken breast- fabulous!
Absolutely! Glad you loved it!
I have 2 picky eaters & they both went back for seconds. The whole family loves this recipe.
So happy to hear that!
This is the best dinner I have ever made- Monique has done it again! I make it multiple times a month. I made it for my family and now my parents and my sister make it all the time too!! I sub chicken thighs for breasts and adjust the cooking time slightly but it’s still just as amazing!
I will try the lemon chicken very soon, I m having some friends I think they would love it👌
Monique, this is really delicious. I made this for my folks tonight and they liked it too. It’s definitely going into the rotation. Thank you!
I’m so glad!!
This meal is easily one of my favorites and I will be making it again. I fell like Asparagus would go great with this too if you need a veggie to add. It is so flavorful and delicious! Added to our rotation.
Absolutely! Glad you enjoyed 🙂
So good! Didn’t have thighs so we used chicken tenderloin instead. I added extra onions, too! This is a keeper!
Perfect!!
I love sheet pan recipes! This did not disappoint. The marinade is delicious. This is a lemony dish, so you have to like lemon. Made as written except I skipped the onion and used regular Yukon gold potatoes cut into wedges.I served with roasted asparagus and topped with feta and hot pepper flakes. Great weeknight meal. Can’t wait to make again.
So happy to hear that!
This was really delicious, the whole family loved it. The feta crumbles were a great addition. Thanks!
So glad it was a hit!!
If I could give this meal more stars I would. I doubled the recipe and fed my daughters friends alongside my family and they all went back for seconds. Luckily I made extra so I could the leftovers for lunch and they were even better the next day! I have already shared the recipe with multiple friends and have earmarked it so we can add it to the regular rotation. So so good!
Love that!! Perfect dinner!
So easy and so delicious. I love the lemon flavor with the fresh herbs. I will be making this regularly. It was easy to give this recipe five stars.
So glad you loved this one!
This made an excellent family dinner. It was easy and very flavorful. My college-aged daughter will likely make it on her own too! I was skeptical of the arugula but it was a great accompaniment. My only mods: used some lemon pepper for some extra zip and added fresh green beans that I needed to use up to the sheet pan. Thank you for a great addition to my rotation!
Amazing! So happy everyone loved it!
We make a lot of your recipes but this dish is a favorite of my teenage son! He asks for it all the time! I like to swap out the potatoes for cauliflower. 🙂
So happy to hear that!
I absolutely loved this recipe! Such an easy, hands-off meal.
Perfect for busy weeknights! Glad you love it 🙂
Absolutely delicious! Served it over arugula, as suggested. FYI – Took my chicken 25 min to be fully cooked. I always appreciate a good sheet pan recipe and this one did not disappoint!
Perfect! So glad you enjoyed!
Sooooo good. Easy too. I would just add a little bit more salt onto the chicken once I throw it onto the pan otherwise this was amazing! Yah for minimal dishes!
So happy you loved it! And yes, feel free to add salt as-needed (everyone’s salt preference varies!)
This is a great recipe – such a fresh explosion of flavor in every bite! I used chicken breast, just added a little more olive oil, and it wasn’t dry at all. I also marinated the chicken for a full hour. Only dirtied a bowl, a pan and a cutting board!!!
Absolutely! So glad you love this one!
This recipe came across my Instagram today and I had all of the ingredients so I made it for dinner. HOLY COW 10/10 so good. This is a restaurant quality meal. So flavorful and easy to prepare. I used bone in skinless chicken thighs and put it all on the sheet pan and into the oven at the same time. I baked it at 425 for 45 minutes and served it over arugula. I left out the lemon slices and didn’t add feta. It honestly doesn’t need it. Highly recommend this recipe.
One of our all-time favs, too! So happy you loved it!
So easy! So yummy! I used chicken tenderloins and they were perfect.
Such a great dinner!
I have all the ingredients and I have a 5lb bag of Russet potatoes. Think those will work?
I love chicken and I love love love lemon!
Yes! You’ll just want to cut them to be about the size of halved fingerling potatoes so that they fully cook 🙂
This has become one of my favorite comfort food recipes. The lemon/garlic combo is scrumptious. I double the chicken to have lunch leftovers. I also add carrots with the veggies, and extra potatoes! There is enough marinade for all. The feta/parsley combo sprinkle takes it to the next level. Delish.
Amazing! So glad you love this one!
This is was SO delicious. I rarely comment on recipes, but this exceeded my expectations! It was so easy to throw in the oven and then go do some things while it cooked and it was so tasty- the whole family ate it up! Will definitely be making it again!!
Amazing! So happy to hear that 🙂
This was DELICIOUS and super easy. I did not change a thing except for the fact that I did not have potatoes. I cooked orzo instead and tossed it in 1/4 cup of the marinade and served the chicken on top with the crumbled feta and chopped dill. This one is going into my rotation for sure.
Perfect! Love the idea of serving this with orzo!
Thank you for this amazingly delicious recipe! My 19 year old daughter made it today & it turned out so absolutely delicious! We just loved all the flavors and textures of this dish. Everything came together so well! We left out the feta because we are trying to be dairy free, but we didn’t miss it because there were so many other fantastic flavors already present! She also used boneless chicken breasts, instead of thighs & it was still wonderful! This will definitely be on repeat!
So happy to hear that! Such a great dinner to share 🙂
Easy and delicious. Made a double batch for plenty of leftovers. Loved it over a bed of arugula. Will be making this again soon.
So happy to hear that!
Amazingly delicious. Will try 1 teaspoon of salt instead of 2 but wow. This blog is the best on the internet imo
Perfect! So glad you’re loving the recipes!
This was my favorite recipe of 2025! Thank you so much. Blessings!
I’m so glad!!
Loved this recipe! Made the house smell wonderful. Can you eat the carmelized lemon slices? I tossed mine before serving but wasn’t sure… thanks!
So glad you enjoyed! And yes, you can!
I never leave a comment, but I had to come here to say that this was the most delicious meal! Everyone loved it, including my toddlers. I instantly could tell this is going to be a recipe that I make for many years to come.
So happy to hear that! One of our favs, too 🙂
I’ve been following your recipes for years, and there is very rarely a miss. However, this is one of my favs! It is sooo good every time, and the leftovers are great after being rewarmed in the oven, which is why I like to make it so often.
I’m so glad you love this one! It’s a great one reheated, for sure!
I am so excited to try this for dinner this week. I’d like to add some shrimp on to bake with the chicken. Any suggestions regarding when to add the shrimp and how long to cook?
Sounds delicious! The shrimp will cook very fast, so feel free to add it in the last 7-9 minutes until they’re nice and pink.
Absolutely fantastic! Made with chicken breasts and finished with feta and dill. I’ll make a little extra marinade next time because it was wonderful.
Love that! Glad you enjoyed!
Always looking for new chicken recipes and this one fulfilled all my expectations last night- it was quick, easy and best of all I had all the ingredients. It fed the two of us perfectly with leftovers enough for lunch. Served with a kale salad. Did I mention the flavor? Oh the flavor! Give this one a try!
Amazing! So glad it was a hit!
I’ve made this before and loved it. I wanted to make again for a dinner party and wondering, would this work if I omitted the potatoes and just made it with onions and lemons? And can I change to bone-in chicken pieces?
So glad you loved it! Yes! If using bone-in, skin-on chicken thighs I’d bake the chicken for 35 to 40 minutes total.