Sheet Pan Lemon Garlic Chicken and Potatoes

Easy sheet pan lemon garlic chicken and potatoes is made with a 5-ingredient marinade. It's a simple, flavorful dinner that's perfect for weeknights.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 419kcal

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)

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.

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.