Sheet Pan Chicken – Girl Carnivore

Looking for an easy, flavor-packed sheet pan dinner with minimal cleanup? Our Mediterranean-inspired chicken bakes up incredibly juicy thanks to a robust marinade, surrounded by fresh lemon, red onions and crispy baby potatoes – all topped with a sprinkling of creamy feta.

If your chicken recipes are starting to lack, it’s time to whip out this low-effort, super flavorful, Sheet Pan Chicken. It’s a simple meal that vanishes every single time we make it. Perfect for busy weeknights or days when you don’t feel like cooking. 

What Is Sheet Pan Chicken?

This recipe involves boneless skinless thighs tossed in a zesty marinade and cooked alongside tender potatoes, red onion, and lemon. Although this recipe seems super simple (which… it is), it’s packed with flavor and is so easy that even your kids could make it. 

​Sheet Pan Chicken Ingredients

• Chicken thighs, boneless and skinless – A flavorful cut of chicken with a higher fat content than breasts, producing super moist and tender results. You could also use bone-in chicken thighs if you like, but you may need to adjust the cook time. 
• Baby potatoes – Our starch of choice for this dish. You could use regular-sized potatoes or sweet potatoes and cut them into bite-sized pieces if you prefer. 
• Lemon – Adds a zesty aroma to the meal. 
• Red onion – Thinly sliced red onion adds a touch of sweetness and a mild bite that complements the other ingredients.

For the Chicken Marinade

• Olive oil – Infuses the chicken with flavor. 
• Lemon zest and juice – Infuses the ingredients with a citrusy flavor. 
• Garlic cloves – Minced garlic infuses the marinade with its savory and pungent character.
• Dijon mustard – Adds a sharp, tangy note. 
• Paprika – Adds a touch of smokiness and depth to the marinade.
• Salt and pepper
• Freshly chopped thyme – Adds a touch of herbal freshness.

​Garnish

How to Make Chicken Sheet Pan Dinner

• Add all the ingredients for the marinade into a large mixing bowl and whisk to combine.
• Add the chicken thighs, baby potatoes, sliced lemon, and red onions to the marinade and toss to coat. Let the chicken marinate for an hour.
• Preheat the oven to 360ºF
• Transfer the chicken mixture to a large sheet pan in an even layer and cook for 40-45 minutes or until the chicken reaches 170 – 175°F with a meat thermometer and the potatoes are cooked through.
• Carefully remove the baking sheet from the oven and let it rest for 5 minutes before serving.
• Garnish with feta and fresh parsley and spoon out onto plates to enjoy.

What to Serve With Sheet Pan Chicken

This meal has everything you need for a delicious dinner. However, you could totally add more flavorful elements, such as smoked mushrooms, for a punch of umami flavor. Want to add a slight crunch? Throw some crispy onions on top. If you want to keep things simple, serve with a warm dinner roll or a simple side salad. 

Leftovers & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freeze for up to 6 months.

If you freeze this meal, make sure you let it thaw in the fridge overnight before reheating. 

To reheat, place everything on a baking sheet and reheat in a 360ºF oven for 20-25 minutes. 

If you’re short on time, a microwave works, too, but keep in mind that the chicken won’t be as crispy with this option. 

Dinner doesn’t get much easier than this sheet pan chicken recipe – throw everything together, bake, and enjoy!

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