Sheet Pan Lemon Chicken and Potatoes Dinner

This Sheet Pan Lemon Chicken and Potatoes Dinner is the perfect addition to your weeknight rotation!  This dish is simply irresistible, with juicy, crispy chicken thighs and golden-brown potatoes.  It is seasoned to perfection with tart and zesty lemons, vibrant herbs, and garlic.

This recipe has everything you want in a sheet pan meal – minimal prep, minimal clean-up, and maximum deliciousness.  From start to finish, it only takes one hour to get this meal on the table!

Why I Love This Recipe

Sheet pan recipes have become a life-saver for me on busy weeknights.  And chicken and potatoes are the perfect sheet pan combination since they have the same cook time and temperature.  This means you can just throw everything together in the pan and let the oven do the work for you.

While we’re on the topic of convenience, the prep for this recipe is also super minimal.  The marinade comes together very quickly using mostly dry seasonings.  And you won’t need to spend an hour slaving over a cutting board.  The only ingredient that needs to be chopped is the potatoes.

This recipe has one of my favorite flavor trifectas: lemon, garlic, and herbs.  We are going to use both the lemon juice and the lemon zest to get maximum flavor.

Ingredients & Equipment

You don’t need anything fancy to make this sheet pan recipe.  The main ingredients are chicken thighs and potatoes.  I like to use bone-in, skin-on chicken thighs since they are super tender and get nice and crispy on the outside when roasted.  If you want to make this recipe a little lighter, you can use skinless chicken thighs, they just won’t get quite as crispy.  For the potatoes, Russet potatoes and Yukon gold potatoes are both great options.  You can peel the potatoes or leave the skin on. I love ’em with the skins on!

Next you’re going to need two lemons.  Lemons will be the main source of flavor in this recipe.  One of the lemons will be zested, juiced, and added to the marinade.  The other will be sliced and baked in the oven along with the chicken and potatoes.

For dry seasonings, you’ll need garlic powder, Italian seasoning, paprika, salt, and pepper.  This spice combination makes this recipe burst with flavor! 

I love sheet pan recipes because they use minimal equipment, which means minimal clean-up!  All you’ll need is a mixing bowl to toss the chicken in the marinade, a cutting board and knife to chop the potatoes, and of course, a sheet pan!

Preparation

You don’t need to be a pro in the kitchen to make this recipe.  Sheet Pan Lemon Chicken and Potatoes come together with just a few simple steps.

Start by dicing the potatoes into 1-inch chunks and placing them on your baking sheet.  Then make your marinade.  Mix together the olive oil, spices, lemon juice, and lemon zest until combined.  Make the marinade in a large bowl, big enough to fit the 4 chicken thighs.

Take half of the marinade and spoon it over the potatoes in the pan.  Then toss the potatoes around until they are all coated.  Add the chicken thighs to the mixing bowl with the remaining half of the marinade and toss them around to coat.  Place the marinated chicken thighs skin-side up on the baking sheet with the potatoes.  It’s okay if the ingredients are touching, just try to spread them out in an even layer.

Finally, slice up a lemon and arrange the slices over the ingredients in the pan.  This step is going to enhance that delicious flavor throughout.

And voilá! You’re ready for the oven!

Cooking

The cooking process for this dish couldn’t be easier.  Simply place your sheet pan in the oven on the middle rack at 400℉ for 38-42 minutes.  That’s it!  At the end of the cooking time, the chicken should have a crispy golden-brown exterior and the interior should be at least 165°F when measured with an instant-read thermometer.  The potatoes should be slightly golden and easy to poke with a fork.

If you like your chicken thighs extra crispy, try setting your oven to broil for the last few minutes of the cook time.  If you decide to go this route, just make sure to keep an eye on the oven to avoid burning your meal!

Ready to Serve

Once you let things cool down and give the chicken about a 5-minute rest, the dish is ready to serve. You’ve got a great meal ready to go as is. Make a salad beforehand, and your meal is complete.

Storing and Reheating

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days.  To reheat, place the chicken and potatoes on a baking sheet at 350℉ and bake for 10-15 minutes, until heated through.

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