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!
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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
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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.
Easy to make, A feast for the eyes. Delicious to eat. Made this dish for a small dinner party. Added fresh green beans and a baguette. Wonderful meal!
Loved the concept of this recipe! The food itself turned out great, however, the meal was extremely sour from the lemon. Wondering what to do about this because I would love to make it again. Should I add a little bit of honey to cut the sour or how do I cut some of the sour to make it more enjoyable?
Hmmm I’m not sure why it would be sour. Maybe tart, but not sour. a teaspoon or two of honey would be yummy though! Perhaps you zested too much lemon and it got tart?
I made this tonight and WOW it was incredible. I added baby carrots too and swapped out the fingerling potatoes for yukon potato chunks! The flavors tasted right out of a restaurant. I garnished with crumbled feta and freshly chopped parsley. This was for a small dinner party and everyone begged for the recipe.
Love that! 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.
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!
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!
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.
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 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 🙂
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!
This was my favorite recipe of 2025! Thank you so much. Blessings!
I’m so glad!!
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!
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!
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 🙂
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!
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 🙂