Sheet pan lemon garlic chicken and potatoes is an easy, one-pan dinner made with a simple 5-ingredient marinade. With juicy chicken and tender roasted potatoes, it’s a flavorful, low-effort meal perfect for busy nights.
This sheet pan lemon garlic chicken and potatoes is an easy way to get dinner on the table without a lot of prep or cleanup. The simple marinade adds bright lemon flavor and plenty of garlic, and everything cooks together on one pan.
The chicken stays juicy and the potatoes roast until tender, making this a dependable, no-fuss meal that works for weeknights or anytime you want something simple and filling.
Ingredient notes and substitutions
- Baby potatoes: Or a similar small potato.
- Chicken breast: Boneless skinless chicken thighs will also work. Just adjust cooking time accordingly. Also, I use full-sized chicken breasts, not chicken breast halves.
- Seasoning: I like to use Greek seasoning because it compliments the lemon and garlic. However, you can use your favorite seasoning blend.
How to make sheet pan lemon garlic chicken and potatoes
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 425°F.
Step 2: In a large bowl, stir together the marinade ingredients. Remove and reserve half of the marinade.
Step 3: Toss potatoes with the remaining half of the marinade.
Step 4: Pour the potatoes and marinade into a large rimmed sheet pan. Sprinkle half of the seasoning over the potatoes.
Step 5: Roast 20 minutes. Push potatoes to half of the pan.
Step 6: Add chicken breast in the empty half of the pan.
Step 7: Pour remaining marinade over the chicken. Sprinkle with remaining half of the seasoning.
Step 8: Roast for about 25 minutes, or until a kitchen thermometer inserted into the thickest part of the chicken breast reads 165F.
Recipe Tips!
- Cut potatoes evenly: Similar-sized pieces help everything cook at the same rate.
- Don’t overcrowd the pan: Spacing allows the chicken and potatoes to roast instead of steam.
- Use a large sheet pan: A larger pan helps everything cook more evenly and develop better texture. I use an 18×13 half sheet pan.
- Check chicken for doneness: Chicken breasts can dry out if overcooked, so remove once done.
Storage
Store any leftovers in an airtight container in the refrigerator. It should keep for up to 4 days when properly stored in the fridge.
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Sheet Pan Lemon Garlic Chicken and Potatoes
Equipment
Ingredients
- 1 ½ pounds baby potatoes quartered
- 2 pounds boneless, skinless chicken breast
- 1 tablespoon herb seasoning blend divided (I like to use Kinder’s Greek seasoning blend)
Marinade
- ¼ cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 4 cloves garlic minced
- 1 teaspoon kosher salt if there’s none in your seasoning blend
Instructions
- Preheat oven to 425°F.
- In a large bowl, stir together the marinade ingredients.¼ cup olive oil, Juice of 1 lemon, Zest of 1 lemon, 4 cloves garlic, 1 teaspoon kosher salt
- Remove and reserve half of the marinade.
- Toss potatoes with the remaining half of the marinade.1 ½ pounds baby potatoes
- Pour the potatoes and marinade into a large rimmed sheet pan.
- Sprinkle half of the seasoning over the potatoes.1 tablespoon herb seasoning blend
- Roast 20 minutes.
- Push potatoes to half of the pan.
- Add chicken breast in the empty half of the pan.2 pounds boneless, skinless chicken breast
- Pour remaining marinade over the chicken.
- Sprinkle with remaining half of the seasoning.
- Roast for about 25 minutes, or until a kitchen thermometer inserted into the thickest part of the chicken breast reads 165F.
Notes
- Baby potatoes: Or a similar small potato.
- Chicken breast: Boneless skinless chicken thighs will also work. Just adjust cooking time accordingly. Also, I use full-sized chicken breasts, not chicken breast halves.
- Seasoning: I like to use Greek seasoning because it compliments the lemon and garlic. However, you can use your favorite seasoning blend.
- Nutrition values are estimates.
Nutrition
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