Sheet Pan Lemon Chicken and Potatoes

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5 from 1 vote

Sheet Pan Lemon Chicken and Potatoes

An easy, healthy, and delicious sheet pan dinner!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 488kcal

Author: Taylor Ellingson

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!

Notes

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.

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