Sheet Pan Lemon Chicken and Potatoes
This Sheet Pan Lemon Chicken with Potatoes is a flavorful, fuss-free dish that’s perfect for busy nights but tastes like you’ve spent hours in the kitchen. This recipe is as simple as it gets: chicken, potatoes, and a zesty lemony marinade all roasted together on a single sheet pan.
I love to make this and serve it with a Greek Salad. You can find my recipe for an Authentic Greek Salad here.
Why You’ll Love Sheet Pan Lemon Chicken with Potatoes
Minimal Cleanup: The best part about sheet pan meals is that you only need one pan! No endless pots or pans to scrub.
Packed with Flavor: The chicken is marinated in a tangy lemon and herb dressing, making every bite bursting with bright, fresh flavors.
Comfort Food Made Simple: Roasted potatoes are the perfect side dish—crispy on the outside, soft on the inside, and seasoned just right.
Customizable: You can easily add veggies like carrots, bell peppers, or even Brussels sprouts to make it your own!
Ingredients You’ll Need
For the chicken and potatoes:
3 lbs of chicken breasts
1 pound Yukon gold of potatoes, cut into 1-inch chunks
½ cup of olive oil
3 lemons (two for juice, one for wedges)
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
Salt and pepper to taste
Instructions for Sheet Pan Lemon Chicken and Potatoes
Marinate the Chicken: I recommend marinating your chicken ahead of time for the best flavor. Anywhere from 30 minutes to 8 hours before you plan on cooking it. Trim the fat off your chicken and put it in a gallon-size bag or large bowl. Add ¼ cup of olive oil, juice from 1 lemon, 2 teaspoons of Italian seasoning, salt, and pepper. Put in the fridge until oven is preheated.
Preheat Your Oven: Preheat your oven to 425°F.
Prepare the Potatoes: Chop your potatoes into 1-inch cubes. Cut one lemon into quarters or wedges.
Assemble the Sheet Pan: Place the marinated chicken on the sheet pan with the potatoes. You can nestle the chicken in between the potato pieces, ensuring they’re all spread out. Pour remaining olive oil and lemon juice over the chicken and potatoes so that everything is evenly coated. Then, sprinkle Italian seasoning and paprika evenly over the chicken and potatoes so that everything is evenly coated. Finally, add lemon wedges on the sheet pan for a charred, caramelized lemon flavor that you can squeeze over the chicken and potatoes once everything’s done cooking.
Roast Everything: Pop the sheet pan in the oven and roast for 30-40 minutes or until the chicken is cooked through (an internal temperature of 165°F) and the skin is golden and crispy. The potatoes should be tender when pierced with a fork.
Serve: Once the chicken and potatoes are roasted to perfection, remove the sheet pan from the oven. Serve it with a squeeze of those roasted lemon wedges and a Greek Salad.
Make It Your Own
While this dish is delicious as is, it’s easy to tweak based on what you have in your fridge or your personal preferences. Here are a few fun variations:
Add Veggies: Throw in some carrots, green beans, Brussels sprouts, or bell peppers with the potatoes for an all-in-one meal. They’ll roast beautifully alongside the chicken and add even more color and flavor.
Herb Variations: Feel free to experiment with fresh thyme, rosemary, or basil for a slightly different flavor profile.
Spice It Up: Add a pinch of chili flakes or cayenne pepper to the marinade if you like a bit of heat.
Final Thoughts
Sheet Pan Lemon Chicken with Potatoes is healthy and delicious. It’s the perfect weeknight dinner that the whole family will love.
Sheet Pan Lemon Chicken with Potatoes
Ingredients
- 3 lbs of chicken breasts
- 1 pound Yukon gold of potatoes, cut into 1-inch chunks
- ½ cup of olive oil
- 3 lemons (two for juice, one for wedges)
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Marinate the Chicken: I recommend marinating your chicken ahead of time for the best flavor. Anywhere from 30 minutes to 8 hours before you plan on cooking it. Trim the fat off your chicken and put it in a gallon-size bag or large bowl. Add ¼ cup of olive oil, juice from 1 lemon, 2 teaspoons of Italian seasoning, salt, and pepper. Put in the fridge until oven is preheated.
- Preheat Your Oven: Preheat your oven to 425°F.
- Prepare the Potatoes: Chop your potatoes into 1-inch cubes. Cut one lemon into quarters or wedges.
- Assemble the Sheet Pan: Place the marinated chicken on the sheet pan with the potatoes. You can nestle the chicken in between the potato pieces, ensuring they’re all spread out. Pour remaining olive oil and lemon juice over the chicken and potatoes so that everything is evenly coated. Then, sprinkle Italian seasoning and paprika evenly over the chicken and potatoes so that everything is evenly coated. Finally, add lemon wedges on the sheet pan for a charred, caramelized lemon flavor that you can squeeze over the chicken and potatoes once everything’s done cooking.
- Roast Everything: Pop the sheet pan in the oven and roast for 30-40 minutes or until the chicken is cooked through (an internal temperature of 165°F) and the skin is golden and crispy. The potatoes should be tender when pierced with a fork.
- Serve: Once the chicken and potatoes are roasted to perfection, remove the sheet pan from the oven. Serve it with a squeeze of those roasted lemon wedges and a Greek Salad.
