Sheet Pan Chicken and Potatoes
This Sheet Pan Chicken and Potatoes recipe is an easy dinner with juicy, lemon garlic chicken and crisp-edged potatoes roasted together on one pan. Everything cooks with savory herbs and pan juices for a flavorful meal that is ready in less than an hour.
Servings: 6
Calories: 306kcal
Ingredients
- 1 ½ lbs Chicken Breasts boneless and skinless, about 3-4 chicken breasts
- 1½ lbs Baby Gold Potatoes sometimes called Nibblers, or another baby potato, halved
- 3½ tbsp Olive Oil divided
- 1½ tsp Natural Ancient Sea Salt divided
- ¾ tsp Black Pepper divided
- 1½ tsp Smoked Paprika divided
- 1 tsp dried oregano
- 2 Lemons you’ll need about 1 tbsp lemon zest, and 2–3 tbsp fresh lemon juice
- 4 cloves Garlic minced
- 2 tbsp Fresh parsley optional, chopped
Instructions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil.
- Add the halved potatoes to a mixing bowl with oil and spices. Drizzle with 2 tbsp olive oil and season with ¾ tsp salt, ¼ tsp black pepper, and ½ tsp smoked paprika. Toss to coat
- Add the halved potatoes to the sheet pan. Spread potatoes out in an even layer, cut-side down. Roast for 15 minutes.
- While the potatoes roast, season the chicken: pat the chicken breasts dry with paper towels. In a bowl, combine the remaining 1½ tbsp olive oil, ¾ tsp salt, ½ tsp black pepper, 1 tsp paprika, oregano, lemon zest, 1–2 tbsp lemon juice, and minced garlic. Add the chicken and toss to coat evenly.
- Remove the pan from the oven and flip the potatoes. Push them slightly to the sides of the pan and place the chicken breasts in the center.
- Return the pan to the oven and roast for 18–22 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
- Remove from the oven and drizzle everything with the remaining lemon juice. Sprinkle with chopped parsley before serving.
Notes
- Even out thick chicken breasts: If one side is much thicker than the other, pound it lightly so it cooks more evenly.
- Spread the potatoes out well: If the potatoes are too close together, they will steam instead of getting golden.
- Cut the potatoes to a similar size: This helps them roast at the same pace so some do not finish before the others.
- Use the lemon zest: It gives the chicken stronger lemon flavor without adding extra liquid to the pan.
- Let the chicken rest: Give it about 5 minutes before slicing so it stays juicy.
Nutrition
Calories: 306kcal | Carbohydrates: 25g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 722mg | Potassium: 981mg | Fiber: 4g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 2mg
