Sheet Pan Lemon Herb Chicken and Potatoes
Sheet Pan Lemon Herb Chicken and Potatoes is a delightful, one-pan meal that combines juicy chicken breasts with tender baby potatoes, all infused with the bright flavor of fresh lemon and aromatic herbs. This easy recipe is perfect for busy weeknights or casual gatherings, providing a stunning presentation and mouthwatering taste without the fuss of extensive cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 pound baby potatoes, halved
- Juice of 2 fresh lemons
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with nonstick spray.
- In a large bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper.
- Add chicken breasts to the marinade and coat thoroughly. Let marinate for at least 20 minutes.
- Toss halved baby potatoes in the remaining marinade until evenly coated.
- Arrange marinated chicken and potatoes on the baking sheet, ensuring space between them for even roasting.
- Roast in the preheated oven for about 30-35 minutes or until golden brown and cooked through.
Nutrition
- Serving Size: 1 chicken breast (150g) and ½ cup potatoes (75g)
- Calories: 360
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg