Lemon herb marinated bone-in chicken breasts roast alongside golden baby potatoes in this easy Sheet Pan Chicken and Potatoes recipe. The chicken cooks up incredibly tender and juicy while the potatoes become perfectly browned and creamy, all on one pan.
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Pin ItTender, Juicy Bone-In Chicken Breasts
I deliberately set out to create a recipe for bone-in chicken breasts that would be fork-tender perfection and, my friends, this is it. If you’ve been wary of using this cut and typically opt for chicken thighs for a more dependable result, I really hope you’ll give this Sheet Pan Chicken and Potatoes recipe a try.
The secret is in the citrusy, herby marinade and a roasting method that keeps the chicken moist and tender at the start, then lets the skin turn beautifully golden and crisp at the end. Baby gold potatoes are tossed in the same marinade and roast right alongside the chicken for the ultimate cozy meal.
Toss a simple salad or prepare a veggie side and dinner is done. This meal is everything I want in a Sunday supper but, honestly, it’s special enough that I wouldn’t hesitate to recommend it for a small Thanksgiving gathering.
Ingredient Notes
- Chicken: This recipe was specifically developed for bone-in, skin-on chicken breasts, which stay especially tender and juicy with this roasting method. Look for smaller breasts when possible. If yours are especially large, you can ask the butcher to cut them in half crosswise for more manageable serving-size pieces.
- Potatoes: Small baby gold potatoes are perfect for this recipe because they become creamy inside and nicely browned outside. Leave very small potatoes whole and halve the larger ones.
- Lemons: One lemon is zested and juiced for the marinade, while a second lemon roasts on the sheet pan and can be squeezed over the chicken and potatoes before serving.
- Olive oil: Extra virgin olive oil forms the base of the lemon-herb marinade and helps the potatoes brown.
- Dijon mustard: Just a tablespoon adds tang and helps the marinade cling to the chicken without giving the dish a strong mustard flavor.
- Fresh herbs: Thyme and parsley give the chicken a fresh, savory herb flavor. Save a little extra parsley for garnishing the finished dish.
- Garlic: Fresh minced garlic adds plenty of savory flavor to the marinade.
- Seasonings: Kosher salt, freshly ground black pepper, and onion powder round out the lemon and herb flavors.
How to Make Sheet Pan Chicken and Potatoes
- Make the marinade: Whisk together the olive oil, Dijon, lemon, garlic, herbs, and seasonings. Reserve a small amount for the potatoes.
- Marinate the chicken: Coat the chicken with the remaining marinade, rubbing some underneath the skin and directly onto the meat.
- Season the potatoes: Toss the potatoes with the reserved marinade until well coated.
- Assemble the sheet pan: Arrange the chicken skin-side up on a prepared baking sheet and scatter the potatoes and lemon halves around it.
- Roast: Cover the pan for the first part of roasting, then uncover, toss the potatoes, and continue roasting until the chicken is cooked through and the potatoes are golden and tender.
- Finish and serve: Squeeze the roasted lemon over the chicken and potatoes as desired and garnish with fresh parsley.
Valerie’s Tips
- Choose smaller chicken breasts when possible. Bone-in chicken breasts can vary quite a bit in size. Smaller pieces cook more evenly and make better serving-size portions. If yours are really large, ask the butcher to cut them in half crosswise.
- Get the marinade under the skin. Rubbing some of the lemon-herb mixture directly onto the flesh helps the flavor reach the meat instead of staying mostly on the skin.
- Don’t skip the covered roasting time. Covering the pan at the start helps protect the lean breast meat and keeps it moist and tender. Uncovering for the second part of roasting allows the skin and potatoes to brown.
- Give the potatoes room. Spread them around the chicken in a single layer so they roast instead of steam. Place halved potatoes cut-side down for the best browning.
- Use a thermometer. Bone-in breasts can vary in thickness, so check the thickest part of the meat with an instant read meat thermometer and roast until it reaches 165°F.
- Can I use a different cut of chicken? This recipe was specifically developed and tested with bone-in, skin-on chicken breasts. Boneless breasts will cook more quickly, while bone-in thighs can take a little longer. If substituting, begin checking the chicken early and rely on an instant-read thermometer instead of the stated cooking time.
Storage and Reheating Tips
Refrigerate: Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat gently: For the best texture, reheat the chicken covered in a 325°F oven until warmed through. Add a small splash of chicken broth or water to the pan to help keep the breast meat moist. If you’d like to reheat the potatoes separately, warm them uncovered in the oven or air fryer so they can crisp back up instead of steaming.
Microwave: For a quick option, microwave individual portions at reduced power in short intervals to avoid overcooking the chicken.
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Ingredients
- 4 bone-in skin-on chicken breasts, (about 2½ to 3 pounds total)
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 lemon, zested and juiced
- 3 to 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- 1½ pounds baby Yukon Gold potatoes, halved
- 1 additional lemon, halved
Instructions
- In a small bowl, whisk together the olive oil, Dijon, lemon zest and juice, garlic, thyme, parsley, salt, pepper, and onion powder.
- Transfer 2 tablespoons of the lemon-herb mixture to a small bowl. Cover and refrigerate for later to use with the potatoes.
- Place the chicken in a large bowl and add the remaining lemon-herb mixture. Toss well to coat, rubbing some of the marinade underneath the skin and directly onto the flesh of the chicken. For more flavor, cover and refrigerate for 30 minutes to 6 hours.
- When ready to cook, preheat oven to 425°F. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
- Place the potatoes in a large bowl. Add the reserved lemon-herb mixture and toss well to coat.
- Spread the potatoes over the prepared sheet pan, cut-side down. Arrange the chicken skin-side up between the potatoes. Tuck the lemon halves, cut-side down, onto the pan. Cover the sheet pan tightly with foil and roast for 20 minutes.
- Remove the foil, turn the potatoes with a spatula, and continue roasting until the chicken reaches 165°F.
- Use a spatula to toss the potatoes. Squeeze the roasted lemon over the chicken and potatoes as desired, sprinkle with additional fresh parsley, if desired, and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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