Sheet Pan Lemon Herb Chicken (View Print Version)

Bright lemon herb chicken and potatoes roasted together for a simple, flavorful weeknight meal.

# What You'll Need:

→ Main

01 - 4 boneless, skinless chicken breasts
02 - 1.5 pounds baby potatoes, halved

→ Herb Marinade

03 - 2 tablespoons olive oil
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 tablespoon lemon zest
06 - 3 garlic cloves, minced
07 - 1 tablespoon fresh rosemary, chopped
08 - 2 teaspoons fresh thyme leaves
09 - 1 teaspoon kosher salt
10 - 0.5 teaspoon freshly ground black pepper

# Method:

01 - Set oven to 425°F and allow to fully preheat.
02 - In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and black pepper until well combined.
03 - Toss halved baby potatoes with half of the herb marinade until evenly coated.
04 - Spread marinated potatoes on a parchment-lined sheet pan in a single layer, leaving space for chicken breasts.
05 - Rub chicken breasts with the remaining marinade until fully coated.
06 - Nestle marinated chicken breasts among potatoes on the sheet pan.
07 - Place sheet pan in the oven and roast for 28–32 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are fork-tender.
08 - Allow chicken to rest for 5 minutes before slicing. Serve hot with roasted potatoes.

# Expert Advice:

01 -
  • Effortless one-pan cleanup
  • Comforting and filling for the whole family
  • Requires simple fresh ingredients found year-round
  • Meal comes together in under an hour
02 -
  • High protein and fiber make this hearty yet balanced
  • Leftovers taste even better the next day
  • Perfect for prepping ahead versatile for every season
03 -
  • Never crowd your pan Airflow is key to crisp chicken and potatoes
  • Use a good instant read thermometer to know when chicken is cooked through
  • Marinate for at least thirty minutes if time allows The flavor amplifies with patience
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