Sheet-pan lemon-garlic chicken and potatoes is an easy week night meal everyone will love. The one pan dinner makes cooking and clean up a breeze. The chicken is marinated in zesty lemon and garlic, then baked alongside seasoned potatoes until the chicken is fork-tender and the potatoes are crispy.
Sheet-Pan Lemon Garlic Chicken Recipe
This lemon garlic chicken is savory and aromatic. The chicken is juicy with citrus and garlic flavors, and the crisp-edged potatoes soak up the pan juices and have a with a lightly caramelized, herby depth.
Ingredients
- 3 chicken breasts, boneless, slice large breasts horizontally into thin cutlets (may substitute thighs and legs)
- 1½ lbs potatoes baby gold or red, halved
- 3½ tablespoons olive oil, divided
- 1½ teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- 1½ tablespoons paprika divided
- 1 tablespoon dried oregano
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice, divided
- 2 cloves garlic, finely grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil.
- Add the halved potatoes to the sheet pan. Drizzle with 2 tablespoons olive oil and season with ¾ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon paprika.
- Toss to coat, then spread the potatoes out in an even layer, cut-side down. Roast for 15 minutes.
- While the potatoes roast, pat the chicken breasts dry with paper towels. In a bowl, combine the remaining 1½ tablespoons olive oil, ¾ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, oregano, lemon zest, 1–2 tablespoons lemon juice, and grated garlic. Add the chicken and toss to coat evenly.
- Remove the pan from the oven and flip the potatoes. Push them slightly to the sides of the pan
- Place the chicken breasts in the center of the pan.
- Return the pan to the oven and roast for 18–22 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
- Remove from the oven and drizzle everything with the remaining lemon juice. Sprinkle with chopped parsley before serving.
- For even cooking, pound thicker chicken breasts slightly so they are uniform in thickness.
- If the potatoes need more color, broil for 1–2 minutes at the end, watching closely.
- Let the chicken rest for 5 minutes before slicing to keep it juicy.
Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. - Reheat uncovered in a 375°F oven until warmed through or reheat individual portions in the microwave in short intervals.
What Sides to Serve with Sheet Pan Chicken
- A simple green salad with a lemon or vinaigrette dressing.
Steamed green beans or asparagus. - Roasted broccoli or Brussels sprouts.
- Warm crusty bread or dinner rolls to soak up the pan juices.
- A light yogurt or tzatziki-style sauce on the side.
Substitutions
- Chicken thighs can be used instead of chicken breasts; adjust cook time as needed and cook until the internal temperature reaches 175–185°F.
- Yukon gold or fingerling potatoes can replace baby potatoes; cut into pieces of similar size for even roasting.
- Fresh thyme or rosemary can be used in place of dried oregano.
- Lime juice can be substituted for lemon juice for a slightly different citrus profile.
- Olive oil can be swapped for avocado oil or melted butter if preferred.
One Pan Lemon Garlic Chicken Breasts with Crispy Potatoes
Sheet-Pan Lemon Garlic Chicken Breasts with Crispy Potatoes is a simple yet flavor-packed dinner that brings everything together in one pan. Juicy, tender chicken is marinated in zesty lemon and garlic, then roasted alongside golden, crispy potatoes for a no-fuss meal that’s perfect for busy weeknights or easy weekend cooking. Minimal cleanup, maximum flavor.
Author: Recipe Idea Shop
Ingredients
- 3 chicken breasts boneless, if chicken breasts are large slice them horizontally into thinner cutlets
- 1½ lbs potatoes baby gold or red, halved
- 3½ tablespoon olive oil divided
- 1½ teaspoon kosher salt divided
- ¾ teaspoon black pepper divided
- 1½ tablespoon paprika divided
- 1 tablespoon dried oregano
- 1 tablespoon lemon zest
- 3 tablespoon fresh lemon juice divided
- 2 cloves garlic finely grated
- 2 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil.
- Add the halved potatoes to the sheet pan. Drizzle with 2 tablespoon olive oil and season with ¾ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon paprika. Toss to coat and spread potatoes out in an even layer, cut-side down. Roast for 15 minutes.
- While the potatoes roast, pat the chicken breasts dry with paper towels. In a bowl, combine the remaining 1½ tablespoon olive oil, ¾ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, oregano, lemon zest, 1–2 tablespoon lemon juice, and grated garlic. Add the chicken and toss to coat evenly.
- Remove the pan from the oven and flip the potatoes. Push them slightly to the sides of the pan
- Place the chicken breasts in the center of the pan.
- Return the pan to the oven and roast for 18–22 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
- Remove from the oven and drizzle everything with the remaining lemon juice. Sprinkle with chopped parsley before serving.
For even cooking, pound thicker chicken breasts slightly so they are uniform in thickness.If the potatoes need more color, broil for 1–2 minutes at the end, watching closely.Let the chicken rest for 5 minutes before slicing to keep it juicy.
Nutrition (may vary depending on ingredients and amounts used)
Calories: 450.29kcal | Carbohydrates: 33.88g | Protein: 40.16g | Fat: 17.25g | Saturated Fat: 2.78g | Polyunsaturated Fat: 2.27g | Monounsaturated Fat: 10.3g | Trans Fat: 0.02g | Cholesterol: 108.48mg | Sodium: 1082.88mg | Potassium: 1455.23mg | Fiber: 5.58g | Sugar: 2.03g | Vitamin A: 1540.52IU | Vitamin C: 45.02mg | Calcium: 65.34mg | Iron: 3.25mg
Notes
Cooking Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. - Reheat uncovered in a 375°F oven until warmed through or reheat individual portions in the microwave in short intervals.Flavor Description
This lemon garlic chicken is savory and aromatic with tender, juicy meat infused with citrus and garlic, roasted alongside crisp-edged potatoes that soak up the pan juices and finish with a lightly caramelized, herby depth.What to Serve It With
A simple green salad with a lemon or vinaigrette dressing. Steamed green beans or asparagus. Roasted broccoli or Brussels sprouts. Warm crusty bread or dinner rolls to soak up the pan juices. A light yogurt or tzatziki-style sauce on the side.Substitutions
Chicken thighs can be used instead of chicken breasts; adjust cook time as needed and cook until the internal temperature reaches 175–185°F. Yukon gold or fingerling potatoes can replace baby potatoes; cut into similar-sized pieces for even roasting. Fresh thyme or rosemary can be used in place of dried oregano. Lime juice can be substituted for lemon juice for a slightly different citrus profile. Olive oil can be swapped for avocado oil or melted butter if preferred. Like this recipe?We Have More Here!
