Sheet-Pan Lemon Garlic Chicken & Potatoes
Indulge in the delightful flavors of Sheet-Pan Lemon Garlic Chicken & Potatoes, where crispy chicken meets buttery Yukon Gold potatoes, all perfectly roasted with a zesty lemon garlic sauce. This one-pan wonder is not only a feast for the senses but also an easy solution for busy weeknights or special gatherings. Experience the magic of simple ingredients creating restaurant-quality results that will leave your family and friends asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 medium Yukon Gold potatoes, diced
- 4 cloves fresh garlic, minced
- Juice of 2 fresh lemons
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp dried thyme (or herb of choice)
- 2 tbsp honey (or maple syrup)
- Zest of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, mix chicken breasts with olive oil, minced garlic, lemon juice, salt, pepper, and herbs until well-coated.
- Toss diced potatoes with olive oil, salt, pepper, and additional herbs in another bowl.
- Spread seasoned potatoes on one side of a baking sheet and place the chicken next to them.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and potatoes are fork-tender.
- Squeeze fresh lemon juice over the dish before serving.
Nutrition
- Serving Size: 1 piece (250g)
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
Keywords: Feel free to add seasonal vegetables like asparagus or bell peppers for added nutrition and flavor. For extra zestiness, substitute lemons with limes. To store leftovers, keep in an airtight container in the refrigerator for up to three days; reheat in a preheated oven at 350°F (175°C) for best results.