Mediterranean Sunshine: Sheet Pan Lemon Chicken and Potatoes (Crispy & Easy)
Forget dry poultry—this sheet pan lemon chicken and potatoes is a masterclass in texture. The skin gets shatteringly crisp while the juices marinate the spuds below. It’s the ultimate one-pan Mediterranean chicken and potatoes solution that brings bright, zesty sunshine straight to your dinner table tonight.
Why This Recipe Works
- The “Golden Hour” Crunch: High heat ensures the chicken skin becomes irresistibly crispy while the potatoes caramelize perfectly in the rendered juices.
- Zero Cleanup Stress: By roasting chicken thighs with artichoke hearts and potatoes together, the flavors meld deeply, and there is only one pan to wash.
- Mediterranean Zest: The marinade penetrates the meat, delivering a bright pop of citrus and herbs in every savory bite without overpowering the dish.
A Mediterranean Feast for the Soul
This dish is all about celebrating simple, robust ingredients. The combination of earthy potatoes and tangy artichokes creates a satisfying balance that feels nourishing and comforting. It’s a “set it and forget it” meal that tastes like you spent hours in the kitchen.
To turn this into a full feast, I love pairing it with my Rustic Mediterranean Vegetable & Feta Salad—the fresh crunch compliments the roasted richness perfectly. If you are looking for a lighter lunch option for the next day, try my Freshest, Creamiest (No-Mayo!) Chicken Salad Ever.
Love lemon? You might also want to bookmark my Fail-Proof Baked Lemon Garlic Salmon for another easy weeknight win. And for a sunny finish that the whole family will enjoy, these guilt-free Lemon Bars are a delightful treat.
How to Achieve Perfection
Start by whisking together your olive oil, lemon juice, and herbs. Place your chicken, potatoes, onion, and artichokes in a large bowl and pour the marinade over them. Toss well until every piece is glistening and coated.
Spread the mixture onto a parchment-lined baking sheet. Make sure the chicken is skin-side up—this is non-negotiable for that crunch! Roast covered for the first half to lock in moisture, then uncover to brown everything beautifully.
Mollie’s Kitchen Secrets
- Dry Those Hearts: Pat the canned artichoke hearts dry with a paper towel before tossing them in the marinade. This helps them roast rather than steam.
- Uniformity Matters: Cut your potatoes into even 1-inch wedges. This ensures they cook through at the exact same rate as the chicken thighs.
- The Broil Trick: If you crave extra char, pop the tray under the broiler for the final 2 minutes—just watch it like a hawk so it doesn’t burn!
Common Questions
- Can I use chicken breasts instead? You can, but sheet pan lemon chicken thighs stay much juicier. If you swap for breasts, reduce the cooking time slightly to prevent them from drying out.
- Can I prep this ahead of time? Absolutely. You can toss the ingredients in the marinade in the morning and keep them in the fridge. When you get home, just dump it on the pan and roast.
Sunshine Lemon Roasted Chicken & Potatoes with Artichoke Hearts (Easy One-Pan)
This vibrant one-pan meal delivers incredibly flavorful, juicy chicken thighs and perfectly tender roasted potatoes, all brightened with a zesty lemon-herb marinade and the delightful addition of artichoke hearts. It’s an easy and impressive dish, perfect for a weeknight dinner or casual entertaining, bringing a touch of Mediterranean sunshine to your table.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Ingredients
Main Components:
- 1.75 lbs approx. 800g bone-in, skin-on chicken thighs
- 1 lb approx. 450g Russet potatoes, peeled, halved, and cut into 1-inch wedges
- 1 medium yellow onion (peeled and cut into eighths)
- 1/3 cup approx. 50g canned artichoke hearts, drained and quartered
Marinade & Seasonings:
- 2.5 Tbsp 37.5 ml extra virgin olive oil
- 2 Tbsp 30 ml fresh lemon juice
- 4 tsp lemon zest (from approx. 2-3 lemons)
- 3 cloves garlic (finely minced)
- 2 tsp Italian seasoning
- 3/4 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 tsp sweet paprika
- 1/8 tsp crushed red pepper flakes (optional, for a hint of spice)
For Roasting & Finishing:
- 1 small lemon (thinly sliced)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Garnish:
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat and Prep: Adjust your oven rack to the middle position and preheat to 420°F (215°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Create the Marinade: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, Italian seasoning, dried thyme, dried oregano, paprika, and crushed red pepper flakes (if using).
- Combine and Coat Ingredients: Place the chicken thighs, potato wedges, onion eighths, and quartered artichoke hearts into a large mixing bowl. Pour the prepared herb marinade over them. Season generously with Kosher salt and freshly ground black pepper. Use your hands or a large spoon to toss everything thoroughly, ensuring all pieces are evenly coated.
- Arrange on Baking Sheet: Transfer the coated chicken and vegetables to the parchment-lined baking sheet, spreading them in a single layer for even roasting. Ensure the chicken thighs are positioned skin-side up for optimal crisping. For an extra flavor boost, you may lightly sprinkle a bit more salt and pepper over everything once arranged.
- Initial Roast (Covered): Cover the baking sheet tightly with aluminum foil. Bake in the preheated oven for 35 minutes. This covered cooking time helps the chicken and potatoes cook through evenly and retain moisture.
- Final Roast (Uncovered): Carefully remove the baking sheet from the oven and discard the aluminum foil. Gently stir the potatoes. Spoon some of the flavorful pan juices over the chicken pieces. Arrange the thin lemon slices on top of the chicken. Return the baking sheet to the oven, uncovered. Continue to roast for another 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature reaches 165°F or 74°C in the thickest part of the thigh, avoiding the bone), the chicken skin is golden brown and crispy, and the potatoes are tender and lightly caramelized.
- Rest and Serve: Once cooked, remove the baking sheet from the oven. Allow the chicken and vegetables to rest on the pan for 5-10 minutes. This allows the juices in the chicken to redistribute, ensuring a more tender and flavorful result. Garnish generously with freshly chopped parsley just before serving.
Notes
Tips for Success
- Chicken Choice: Bone-in, skin-on chicken drumsticks can be substituted for thighs. Cooking time will be similar, but always verify doneness with a meat thermometer.
- Potato Variety: Yukon Gold or red potatoes also work beautifully in this recipe. Cut them into uniform 1-inch pieces. If using baby potatoes, peeling is optional, and they can be left whole or halved.
- Season Generously: Salt and pepper are crucial for bringing out all the bright lemon and herb notes. Don’t be shy when seasoning at the coating stage and consider a final light sprinkle on the pan.
- Serving Suggestions: This dish is a complete meal on its own but pairs wonderfully with a simple green salad, steamed asparagus, or crusty bread to soak up the delicious pan juices.
Nutrition Facts (per serving, 4 servings): Calories: 435 kcal | Total Fat: 24.7 g | Total Carbs: 27.6 g (Fiber: 4.2 g, Sugars: 3.4 g) | Protein: 26.8 g
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 435
I hope this recipe brings a little brightness to your table! Disclaimer: I’m just a passionate home cook sharing what works for my family, not a nutritionist. Always listen to your own body (and your doctor) when trying new dietary changes!
