Sheet Pan Lemon Herb Chicken and Potatoes
Juicy chicken thighs or breasts roasted with tender potatoes, garlic, and fresh Mediterranean herbs, finished with a bright squeeze of lemon. Perfect for a weeknight dinner or meal prep.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes
Servings:2-3
Ingredients
For the Chicken & Potatoes
2 boneless, skinless chicken breasts or thighs (≈200g each)
3 medium potatoes, cut into wedges or cubes
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
Salt & black pepper to taste
1 lemon, sliced
Fresh parsley or rosemary for garnish
Instructions
1. Preheat Oven
Preheat oven to 200°C (400°F).
Line a baking sheet with parchment paper for easy cleanup.
2. Prepare Chicken & Potatoes
In a large bowl, toss potatoes with 1 tablespoon olive oil, half the garlic, oregano, thyme, paprika, salt, and pepper.
In the same bowl (or separately), rub chicken with the remaining olive oil, garlic, salt, pepper, and herbs.
3. Assemble on Sheet Pan
Spread potatoes on the sheet pan in a single layer.
Place chicken on the pan among the potatoes.
Add lemon slices on top of chicken and around potatoes.
4. Roast
Roast for 35–40 minutes, flipping potatoes halfway, until chicken is fully cooked (internal temp 74°C / 165°F) and potatoes are golden and tender.
Optional: broil for 2–3 minutes at the end for extra crispiness.
5. Serve
Transfer to plates or a serving platter.
Sprinkle with fresh parsley or rosemary.
Serve with a side salad or steamed greens for a complete meal.
Notes
Chicken thighs stay juicier than breasts but either works.
Use Yukon Gold or red potatoes for best texture.
You can add other vegetables like carrots, zucchini, or bell peppers.
Tips
Cut potatoes into uniform pieces for even roasting.
Don’t overcrowd the pan; leave space for air circulation.
Squeeze fresh lemon over the chicken just before serving for a bright finish.
Frequently Asked Questions
Q: Can I make this ahead?
Yes! Prep chicken and potatoes on the pan and refrigerate for up to 24 hours before roasting.
Q: Can I use sweet potatoes?
Absolutely! They roast well and add a natural sweetness.
Q: Can I make it gluten-free?
Yes, all ingredients are naturally gluten-free.
Nutritional Information
Calories: 400–450
Protein: 35–38g
Carbs: 35–40g
Fat: 12–15g
Fiber: 4–5g