Lemon Herb Sheet Pan Chicken and Potatoes
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.
Servings: 5
Calories: 463kcal
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
Chicken substitutions: This recipe was specifically developed and tested with bone-in, skin-on chicken breasts. Boneless breasts will cook more quickly, while bone-in thighs may take a little longer. If substituting, begin checking early and use an instant-read thermometer to determine doneness instead of relying on the stated cooking time.
Refrigerating leftovers: 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.
Nutrition
Calories: 463kcal | Carbohydrates: 27g | Protein: 34g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 1065mg | Potassium: 957mg | Fiber: 4g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 44mg | Calcium: 54mg | Iron: 3mg