Sheet-Pan Lemon Chicken and Potatoes
Ingredients
The main ingredients
-
2
large
lemons
-
1
Tbsp.
Diamond Crystal kosher salt
-
8
cloves
garlic
-
¼
cup
extra-virgin olive oil
-
1
Tbsp.
dried oregano
-
1
tsp.
dried oregano
-
1
Tbsp.
ground coriander
-
1
tsp.
ground coriander
-
1
tsp.
crushed red pepper flakes
-
4
pieces
skin-on, bone-in chicken thighs
-
1½
lb.
fingerling potatoes
-
6
oz.
feta
-
to taste
freshly ground pepper
-
to serve
lemon wedges
For serving
-
to taste
dill sprigs or parsley leaves
Instructions
- Preheat the oven to 400°F and prepare the lemons by zesting and juicing them.
- Mix the lemon zest with kosher salt and other ingredients to create a paste.
- Coat the chicken thighs and potatoes with the paste and arrange them on a baking sheet.
- Roast in the oven for 50-60 minutes until the chicken is golden and cooked through.
- Serve the chicken and potatoes with a drizzle of lemon juice, topped with feta and herbs.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
30g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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