Sheet Pan Lemon Herb Chicken and Potatoes
Sheet Pan Lemon Herb Chicken and Potatoes is a flavorful one-pan meal that combines juicy chicken breasts with tender baby potatoes, all infused with the bright zesty notes of lemon and fresh herbs. Perfect for busy weeknights, this dish delivers both taste and convenience, making cleanup a breeze. With minimal prep time and maximum flavor, it’s sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes, halved
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Juice and zest of 1 lemon
- 4 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken breasts with olive oil, thyme, rosemary, lemon juice, lemon zest, garlic, salt, and pepper. Mix well to coat.
- In another bowl, toss halved baby potatoes with olive oil and season with salt and pepper.
- Line a large baking sheet with parchment paper. Arrange the chicken on one side and the seasoned potatoes on the other.
- Roast in the preheated oven for 30-35 minutes until the chicken reaches an internal temperature of 165°F (75°C) and potatoes are fork-tender.
- Serve warm, drizzled with pan juices if desired.
Nutrition
- Serving Size: 1 chicken breast (170g) with potatoes
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Marinate the chicken for a few hours or overnight for enhanced flavor. Feel free to swap in your favorite herbs or add seasonal vegetables like bell peppers or zucchini for variety.