epicurious4.7
Sheet-Pan Lemon Chicken and Potatoes
Inspired by Greek lemon potatoes, this sheet-pan dinner features garlicky chicken thighs roast to a crisp and blessing the potatoes with flavor and shine.
👥 4 Servings⏱️ Prep & Cook: 1h 10m👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●peeler
- ●oven
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Using a vegetable peeler, remove zest from 2 large lemons in wide strips, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice into a measuring glass to yield 5 Tbsp.; discard spent lemons. Set lemon juice aside.
large lemons2
2
Place lemon zest and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt on a large rimmed baking sheet; rub salt into zest aggressively until salt is pale yellow and fragrant. Add 8 garlic cloves, smashed, ¼ cup extra-virgin olive oil, 1 Tbsp. plus 1 tsp. dried oregano, 1 Tbsp. plus 1 tsp. ground coriander, and 1 tsp. crushed red pepper flakes; mix to combine into a paste.
. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. plus 1 tsp. dried oregano1 Tbsp. plus 1 tsp. ground coriander1 Tbsp. crushed red pepper flakes1 tsp
3
Place 4 skin-on, bone-in chicken thighs (1½–2 lb.) and 1½ lb. fingerling potatoes, scrubbed, halved lengthwise, cut in half crosswise if larger, on baking sheet and toss to coat in paste mixture. Arrange in a single layer, turning chicken skin side up. Roast until potatoes are fork-tender and chicken is crisp, golden brown, and cooked through, 50–⏱️ 60 minutes.
½ lb. fingerling potatoes, scrubbed, halved lengthwise, cut in half crosswise if larger1
4
Scoot chicken to one side of baking sheet and spoon potatoes onto a platter. Arrange chicken on top. Pour reserved lemon juice onto baking sheet, stirring with a heatproof rubber spatula or large spoon to scrape up browned bits stuck to baking sheet; pour over chicken and potatoes.
5
Cut 6 oz. feta into thin slabs or crumble into large pieces and scatter over chicken and potatoes. Top with dill sprigs or parsley leaves with tender stems and season with freshly ground pepper. Serve with lemon wedges for squeezing over.
. feta6 ozDill sprigs or parsley leaves with tender stems (for serving)Freshly ground pepperLemon wedges (for serving)
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