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Weeknight • Chicken

Lemon Herb Roast Chicken and Potatoes

A simple, flavorful sheet pan meal featuring tender chicken and roasted potatoes with bright lemon and herbs.

Prep
15 min
Cook
35 min
Servings
4
Level
Weeknight
Lemon Herb Roast Chicken and Potatoes

When you need a fuss-free dinner that delivers big on flavor, this Lemon Herb Roast Chicken and Potatoes is your answer. Everything cooks on one sheet pan, making cleanup a breeze, and the aroma filling your kitchen will be absolutely irresistible. Juicy chicken and perfectly tender potatoes – what's not to love?

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1.5-inch pieces
  • 1.5 lbs small red or Yukon gold potatoes, quartered
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 tbsp dried Italian seasoning (or a mix of dried oregano, thyme, rosemary)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the chicken pieces and quartered potatoes. Add olive oil, lemon juice, lemon zest, minced garlic, Italian seasoning, salt, and pepper. Toss well to ensure everything is evenly coated.

  3. Step 3

    Spread the chicken and potatoes in a single layer on the prepared sheet pan, making sure not to overcrowd the pan. If necessary, use two sheet pans.

  4. Step 4

    Roast for 20 minutes, then flip the chicken and potatoes. Continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the potatoes are tender and golden brown.

  5. Step 5

    Remove from oven. Garnish with fresh parsley, if using, and serve immediately.

Tips

  • For extra crispy potatoes, ensure they are cut into similar sizes and spread in a single layer without overcrowding.
  • Add some chopped bell peppers or zucchini to the sheet pan during the last 15 minutes of cooking for added veggies.
  • If using chicken breasts, cut them into slightly larger pieces as they can dry out faster than thighs. Adjust cook time if needed.

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