Sheet Pan Herby Lemon Garlic Chicken and Potatoes

Sheet pan lemon garlic chicken and potatoes with fresh herbs and feta. Easy one pan dinner with bright flavor and simple prep.

I chose to make this dish on a weeknight when I wanted dinner to feel thoughtful without dragging the evening out. Everything goes onto one pan. The oven does the work. Lemon and garlic bring a clean aroma through the house while the chicken roasts alongside the potatoes. The process feels calm and predictable.

I like this recipe because it respects time and appetite. The chicken stays tender. The potatoes soak up the pan juices and turn golden at the edges. Fresh herbs lift the whole dish without effort. Feta finishes it with a soft salty bite. Each element earns its place.

My family sat down and stayed quiet for the first few minutes. Plates cleared without reminders. The balance felt right. Light yet filling. Familiar yet fresh. This meal now sits firmly in our regular rotation and suits evenings when everyone wants food that feels looked after.

Questions You May Have About This Recipe

Do the potatoes cook through at the same time as the chicken
Yes. Cutting them into even pieces keeps the timing aligned.

What cut of chicken works best
Boneless skinless chicken thighs stay juicy and roast evenly.

Does the lemon overpower the dish
No. The flavor stays bright but balanced by garlic and herbs.

Can this be prepared ahead
You can prep the ingredients earlier in the day and refrigerate until ready to bake.

What should I serve with this
It works well on its own or over arugula or rice.

What You Need To Make Sheet Pan Herby Lemon Garlic Chicken and Potatoes

Chicken thighs

Baby potatoes

Olive oil

Fresh lemon juice

Lemon slices

Garlic cloves

Fresh dill

Fresh parsley

Dried oregano

Salt

Black pepper

Feta cheese

How To Make Sheet Pan Herby Lemon Garlic Chicken and Potatoes

Heat the oven to 400 degrees F.

Place potatoes on a large sheet pan. Drizzle with olive oil and season with salt and pepper.

Roast for 15 minutes.

Add chicken thighs to the pan.

Mix olive oil lemon juice garlic oregano salt and pepper.

Pour mixture over chicken and potatoes.

Add lemon slices.

Return pan to oven and roast for 25 minutes.

Finish with fresh herbs and crumbled feta before serving.

Tips

Use a large pan so everything roasts rather than steams.

Pat chicken dry before seasoning for better color.

Add feta after baking so it softens without melting away.

Let the dish rest for 5 minutes before serving.

Reader Reviews

⭐⭐⭐⭐⭐ “Easy to follow and full of flavor. The lemon stayed balanced and the chicken stayed moist.” Helen R

⭐⭐⭐⭐⭐ “This felt fresh but comforting. Perfect for a quiet evening meal.” Diane L

⭐⭐⭐⭐ “Great recipe. Next time I will add extra herbs since I enjoy a stronger finish.” Patricia S

⭐⭐⭐⭐⭐ “One pan and no stress. My husband asked for this again.” Margaret W

⭐⭐⭐⭐ “Simple and satisfying. The potatoes soaked up all the flavor.” Joanne C

Printable Recipe

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