Sheet pan roasted lemon herb chicken with potatoes offers delicious flavors and simplicity in preparation. With tangy lemon and aromatic herbs infusing tender chicken and crispy potatoes, this meal is enjoyable for any day. Cooking everything on one pan makes cleanup easy, and the delightful aromas will fill the kitchen. Suitable for family dinners or meal prepping, this recipe is a great addition to any meal plan.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 Tbsp olive oil
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme leaves
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine olive oil, rosemary, thyme, garlic, lemon zest, and lemon juice.
- Place the chicken breasts and potatoes on a sheet pan.
- Pour the herb mixture over the chicken and potatoes, tossing to coat evenly.
- Season the mixture with salt and pepper evenly.
- Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy.
Keywords: Sheet Pan, Chicken, Potatoes, Lemon Herb, Main Course, American
Spice Rack: Rosemary, Thyme, Garlic
Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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