Sheet Pan Lemon Herb Chicken and Potatoes
Sheet Pan Lemon Herb Chicken and Potatoes offers a delightful blend of flavors with minimal effort. Juicy, marinated chicken breasts are roasted alongside tender new potatoes, creating a colorful and aromatic meal perfect for busy weeknights or casual gatherings. This one-pan dish simplifies cleanup while delivering a satisfying culinary experience that will have your family craving more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 1.5 lbs new potatoes, halved
- 2 lemons (zest and juice)
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh rosemary, chopped
- 3 tbsp olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
- Add chicken breasts to the marinade and let them soak while preparing the potatoes.
- Toss halved new potatoes in olive oil, salt, pepper, and additional herbs.
- Arrange marinated chicken on one side of the baking sheet; place seasoned potatoes on the other side in a single layer.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
- Serve hot from the pan or transfer to plates and drizzle with any leftover marinade.
Nutrition
- Serving Size: 1 chicken breast (approximately 6 oz) with potatoes
- Calories: 410
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 90mg
Keywords: - For extra flavor variations, consider adding seasonal vegetables like carrots or bell peppers. - Sweet potatoes can be substituted for new potatoes for a healthier twist.