Easy Sheet-Pan Chicken with Potatoes, Lemons & Feta Cheese

Simple Sheet Pan Chicken with Chicken Thighs

Sheet-Pan Chicken with Potatoes and Lemons

Here’s a fast delicious chicken recipe perfect for an easy weekday meal. There’s little prep involved and even less mess to clean up. Serve with an easy-to-make salad and you’ll have a perfect meal.

Serves 4

2 large lemons
1 tablespoon kosher salt
2-3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoons ground coriander
1 teaspoon crushed red pepper flakes
4 to 5 skin on, bone-in chicken thighs (about 1 1/2 pounds or 680 g)
1 1/2 pounds (680g) fingerling potatoes, washed and halved lengthwise (if large)
6 ounces feta cheese

Directions:

Preheat oven to 400 degrees F. Using a vegetable peeler, remove zest from 2 large lemons in wide strips. Cut lemons in half and squeeze out juice to yield 5 tablespoons and reserve.

Rub salt into lemon zest strips and place on a large rimmed baking sheet lined with tin foil. Add garlic, olive oil, oregano, coriander, and red pepper flakes. Mix to combine all.

Place chicken thighs and potatoes on baking sheet and toss to coat with spices and lemon mixture. Arrange in a single layer, with chicken skin side up. Roast until cooked and potatoes fork-tender about 45 to 50 minutes. Chicken should be cooked to 165 degrees F.

To serve, place potatoes on serving dish and arrange chicken on top. Pour reserved 5 tablespoons lemon juice into roasting pan, stir into any browned bits, then pour lemon and browned bits onto chicken. Crumble feta cheese on top.