Name: Sheet-Pan Lemon Chicken and Potatoes
Total time: 1 hour 10 minutes
Yield: 4 servings
Ingredients: 2 large lemons; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 8 garlic cloves, smashed; ¼ cup extra-virgin olive oil; 1 Tbsp. plus 1 tsp. dried oregano; 1 Tbsp. plus 1 tsp. ground coriander; 1 tsp. crushed red pepper flakes; 4 skin-on, bone-in chicken thighs (1½–2 lb.); 1½ lb. fingerling potatoes, scrubbed, halved lengthwise, cut in half crosswise if larger; 6 oz. feta; Dill sprigs or parsley leaves with tender stems (for serving); Freshly ground pepper; Lemon wedges (for serving)

SheetPan Lemon Chicken and Potatoes With a Head of Garlic on a blue plate

Photograph by Isa Zapata, food styling by Thu Buser

Go-to ingredients get a makeover in this low-lift dinner. Inspired by Greek lemon potatoes, in this recipe chicken thighs are roasted to a crisp, leaching schmaltz and blessing the potatoes with flavor and shine as they cook. The end result is a rich, sticky meal that needs nothing more than a green salad alongside. Saving the lemon juice for the end guarantees a never-bitter hit of much-needed brightness. To switch things up a little, use crushed dried rosemary in place of the oregano, or quartered Yukon Gold potatoes in place of the fingerlings.

What you’ll need

Vegetable Peeler
$14 $10 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Platter
$41 $35 At Amazon
Spatula
$13 At Amazon

Recipe information

Total Time
1 hour 10 minutes
Yield
4 servings

Ingredients

2 large lemons

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

8 garlic cloves, smashed

¼ cup extra-virgin olive oil

1 Tbsp. plus 1 tsp. dried oregano

1 Tbsp. plus 1 tsp. ground coriander

1 tsp. crushed red pepper flakes

4 skin-on, bone-in chicken thighs (1½–2 lb.)

1½ lb. fingerling potatoes, scrubbed, halved lengthwise, cut in half crosswise if larger

6 oz. feta

Dill sprigs or parsley leaves with tender stems (for serving)

Freshly ground pepper

Lemon wedges (for serving)

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.