Sheet Pan Lemon Chicken and Potatoes

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Transcript

00:00sheet pan lemon chicken and potatoes this is the kind of recipe that makes you look like a kitchen

00:07wizard when really you just threw everything on a sheet pan and let the oven do the heavy lifting

00:12for the marinade combine one third cup extra virgin olive oil the zest of one lemon the juice

00:17of two lemons about half cup six minced garlic cloves one teaspoon dijon mustard one and a half

00:24teaspoons dried oregano one teaspoon sweet paprika two teaspoons kosher salt and plenty of freshly

00:31ground black pepper for the potatoes use one pound fingerling potatoes halved vertically

00:36or cubed yukon gold potatoes one lemon sliced into quarter inch rounds and one yellow onion cut into

00:42large chunks for the chicken prepare one and a half pounds boneless skinless chicken thighs and to

00:48garnish finish with four ounces crumbled feta cheese quarter cup chopped fresh parsley two tablespoons

00:54chopped fresh dill optional red pepper flakes and freshly ground salt and pepper to taste

01:00preheat the oven to 425 degrees fahrenheit and whisk together the olive oil lemon zest and juice

01:06garlic dijon mustard oregano paprika kosher salt and plenty of black pepper to make the marinade

01:12add the potatoes lemon slices and onion to a sheet pan toss with one third cup of the marinade spread

01:20in a single layer with potatoes cut side down and roast for 25 minutes while the vegetables roast

01:27marinate the chicken thighs and the remaining marinade at room temperature remove the pan from

01:31the oven flip the potatoes discard excess marinade from the chicken and nestle the chicken pieces among the

01:37vegetables return to the oven and roast for 15 to 20 minutes until the chicken reaches 165 degrees fahrenheit

01:44and the potatoes are tender and golden remove from the oven and finish with crumbled feta chopped parsley

01:50and dill optional red pepper flakes and additional salt and pepper to taste before serving hot