Sheet-Pan Chicken and Potatoes with Lots of Lemon
Looking for a quick, easy, and delicious dinner idea? Sheet-pan chicken and potatoes with lots of lemon is the perfect recipe for a hassle-free weeknight meal or a cozy weekend dinner. Not only is this dish simple to prepare, but it also delivers bold flavors with minimal cleanup. Let’s dive into this vibrant, one-pan recipe that’s bound to become a family favorite.
Why You’ll Love This Recipe
- Effortless Cleanup: Using just one sheet pan means fewer dishes to wash.
- Bursting with Flavor: Lemon adds a zesty brightness, while herbs and garlic bring depth.
- Versatile Ingredients: Use bone-in or boneless chicken, and mix in your favorite vegetables.
- Perfectly Balanced: Juicy chicken, crispy potatoes, and a tangy lemon drizzle create a satisfying meal.
Ingredients
For this sheet-pan chicken and potatoes recipe, you’ll need:
- 4 bone-in, skin-on chicken thighs (or 2 large chicken breasts, halved)
- 1 lb (450g) baby potatoes, halved
- 1 large lemon, thinly sliced (plus extra for juice)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon chili flakes (optional for a bit of heat)
- Salt and freshly ground black pepper to taste
- Fresh herbs for garnish (parsley or thyme)
Instructions
Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Marinade
In a small bowl, mix olive oil, minced garlic, oregano, paprika, chili flakes (if using), salt, and pepper. Stir well until the ingredients are fully combined.
Step 3: Season the Chicken
Pat the chicken pieces dry with a paper towel. This step helps the skin become crispy during cooking. Brush the chicken generously with the marinade on all sides, ensuring it’s well-coated. Set aside to let the flavors infuse.
Step 4: Season the Potatoes
Place the halved baby potatoes in a large bowl. Add the remaining marinade and toss until the potatoes are evenly coated.
Step 5: Arrange on the Sheet Pan
On the prepared baking sheet, arrange the chicken thighs skin-side up. Spread the potatoes around the chicken, ensuring everything is in a single layer. Lay the lemon slices over the chicken and potatoes for maximum flavor during roasting.
Step 6: Roast to Perfection
Place the sheet pan in the preheated oven and roast for 35-40 minutes. Halfway through cooking, flip the potatoes for even browning. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
Step 7: Add Fresh Lemon Juice
Once the chicken and potatoes are cooked, remove the sheet pan from the oven. Squeeze fresh lemon juice over the entire dish for a tangy finish. Garnish with chopped parsley or thyme for a pop of color and flavor.
Step 8: Serve and Enjoy
Serve the sheet-pan chicken and potatoes straight from the pan for a rustic presentation. Pair it with a crisp green salad or steamed vegetables for a complete meal.
Tips for Success
- Customize the Vegetables: While potatoes are classic, you can add carrots, green beans, or bell peppers to the sheet pan.
- Ensure Even Cooking: Cut the potatoes into similar-sized pieces to ensure they cook evenly.
- Use Bone-In Chicken for Juiciness: Bone-in chicken tends to stay moist during roasting, but boneless chicken works well for a quicker cook time.
- Check Your Oven’s Heat: Oven temperatures can vary, so keep an eye on the dish to prevent overcooking.
Frequently Asked Questions (FAQs)
Can I Use Chicken Breasts Instead of Thighs?
Yes! If you prefer chicken breasts, use boneless or bone-in pieces. Keep in mind that boneless breasts may cook faster, so check for doneness around the 25-minute mark.
What Can I Use Instead of Potatoes?
Sweet potatoes, parsnips, or cauliflower make great alternatives. Adjust the roasting time as needed, as some vegetables cook faster than potatoes.
Can I Make This Recipe Ahead?
Absolutely! You can marinate the chicken and prepare the potatoes up to a day in advance. Store them in separate containers in the refrigerator until ready to roast.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Why Lemon Is the Star of This Dish
Lemon not only enhances the flavor but also helps tenderize the chicken. Its natural acidity balances the richness of the chicken and potatoes, making every bite refreshing and satisfying.
Nutrition Information (Per Serving)
- Calories: 420
- Protein: 25g
- Carbohydrates: 20g
- Fat: 28g
- Fiber: 3g
A Crowd-Pleasing Recipe for Any Occasion
Whether you’re cooking for your family or hosting friends, sheet-pan chicken and potatoes with lots of lemon is a guaranteed hit. It’s a dish that combines simplicity with gourmet flavors, making it perfect for busy weeknights or special occasions. Plus, the vibrant presentation of golden chicken, crispy potatoes, and fresh herbs is sure to impress your guests.
Try this recipe today and experience the magic of a one-pan meal that’s as delicious as it is easy. Happy cooking!