Sheet Pan Lemon Chicken and Potatoes
Sheet Pan Lemon Chicken Potatoes is delicious and healthy sheet pan dinner that is impressive enough for guests but easy enough for busy weeknights!
I love a good sheet pan meal - they're just so easy! My go-to is my Maple Dijon Chicken and Vegetables in the fall, and then my Cheddar Sausage and Peppers in the summer (you cook it on the grill!) and I have to say, this Sheet Pan Lemon Chicken and Potatoes is definitely going on my favorites list, too!
This sheet pan meal checks so many of the boxes when it comes to dinnertime. It can be prepped ahead, it's so easy to whip up, and it's family friendly! Best of all, it is so full of flavor from the easy lemon garlic marinade.
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Why You'll Love This Recipe
- Easy - this sheet pan meal is super simple to whip up, just like my Sheet Pan Shrimp Fajitas, Sheet Pan Maple Dijon Chicken and Vegetables, and Sheet Pan Teriyaki Salmon and Vegetables!
- One Pan - the whole meal is cooked on one baking sheet!
- Healthy and Delicious - this whole meal is full of flavor, packed with protein, and is nutritious!
Ingredients
Boneless Skinless Chicken Breast - chicken is a great lean protein that takes on any flavors that you add to it.
Baby Potatoes - I used Teeny Tiny Potatoes from Trader Joe's. Any type of small potato like red potatoes, yellow potatoes, Yukon gold potatoes, and fingerling potatoes would work.
Asparagus - fresh asparagus is so good when it's in season and it goes perfectly with the chicken and potatoes.
Olive Oil - this is the base of the lemon herb marinade, which will make the chicken and potatoes moist and tender.
Lemon - both the juice and the zest are used in the marinade.
Fresh Herbs - I use fresh parsley and fresh dill in the lemon herb marinade, which both all delicious fresh flavor.
Garlic - four cloves of garlic add great flavor to the chicken and vegetables!
Shallot - I love the flavor that shallots add without the bulk of an onion.
Please refer to the recipe card for the complete list of ingredients.
Variations
Different Herbs - I use fresh parsley and fresh dill, but you could use other herbs, if you prefer. I think fresh rosemary, fresh basil, fresh oregano, and thyme would all be delicious options.
Different Meat - instead of chicken breasts you could use boneless skinless chicken thighs, skin-on and bone-in chicken breasts, chicken tenderloins, or turkey tenderloins. In addition, you could use chicken sausage, either slicing it or keeping it whole, and cooking it for about 15 minutes.
Different Vegetables - you could definitely swap out vegetables, however the cooking time might be different and will have to be accounted for.
Step by Step Instructions
Photo 1. In a small to medium bowl, combine olive oil, lemon juice, lemon zest, garlic, shallot, parsley, dill, and salt and stir to combine.
Photo 2. Combine ½ cup of the marinade with the chicken, and the remaining marinade with the asparagus, and set aside.
Photo 3. Add ¼ cup of the marinade to the potataoes and stir to combine.
Photo 4. Spread the potatoes on a lined or greased baking sheet and bake at 400 degrees F for 15 minutes.
Photo 5. After 15 minutes, push the potatoes to one end of the baking sheet and then add the chicken and asparagus to the baking sheet.
Photo 6. Roast for another 25 minutes, or until the chicken is cooked through.
Expert Tips
Prep Ahead - if you'd like to cut down on prep time, you can make the lemon herb dressing ahead of time.
Storage - store leftovers in an airtight container in the fridge for up to 2-3 days. After a couple of days, the asparagus will not reheat well.
Serving Suggestions - this sheet pan recipe is a meal in itself! If you want, you could serve it with a side salad, biscuits, bread or rolls. You could also serve it with some lemon wedges to squeeze even more lemon juice on, as desired.
Try Not to Overcrowd - if your baking sheet isn't large enough to fit everything, divide it into two baking sheets, so you don't overcrowd the pieces. This will allow for even cooking.
Recipe FAQs
I used a large, 12x17" sheet pan. If you don't have that size, you can use two smaller sheet pans.
You could, but you will need to adjust the cooking time. I would add the chicken with the potatoes at the start to add 10-15 minutes to the cooking time.
Other Chicken Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Sheet Pan Lemon Chicken and Potatoes
Ingredients
- ½ cup olive oil
- zest from 1 lemon
- juice from 2 lemons (about ¼ cup)
- 1 large shallot diced
- 4 cloves garlic minced
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh dill
- 1 teaspoon salt
- pepper, to taste
- 1 lb boneless skinless chicken breasts cut into 1" pieces
- 1 lb baby potatoes halved or quartered, into 1" pieces
- 1 bunch of asparagus
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with cooking spray.
- In a small/medium bowl, whisk together the olive oil, lemon juice, lemon zest, shallot, garlic, herbs, and salt.
- Place the chicken in a medium bowl along with ½ cup of the lemon herb mixture and toss to combine. Set aside and let the chicken marinate until ready to use.
- Place the halved/quartered baby potatoes in a medium bowl and add ¼ cup of the lemon herb mixture. Toss to combine.
- Spread the potatoes out on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes.
- On a plate or dish, add the asparagus and remaining lemon herb dressing. Toss to combine and set aside.
- After 15 minutes, move the potatoes to one end of the baking sheet.
- Add the marinated chicken to the middle and the asparagus to the other end.
- Bake in the oven for 25 more minutes.
- Serve and enjoy!
