This 1-hour Sheet Pan Chicken and Potatoes recipe soaks chicken and potatoes in a zesty lemon-garlic marinade before they’re cooked together on the same pan and served with lemon and parmesan on top. A mouthwatering one-pan chicken dinner the whole family will love!
Why you’ll love this family favorite recipe!
Easy sheet pan dinner – Just like my sheet pan steak fajitas, this is one of those family-friendly dinners that’s incredibly low-effort and saves on cleanup.
Flavor explosion! A mouthwatering marinade made from lemon, herbs, and simple spices fills the chicken and potatoes with zesty Mediterranean-inspired flavors.
Meal prep-friendly – Pack the baked chicken and potatoes in containers for hearty lunches you’ll actually look forward to during the week.
The last thing I want to do after a long day of recipe testing and playing with my daughter is cook (and clean up) an extravagant dinner. Just thinking about the inevitable sink full of dishes makes my eyes feel heavy. 😴
On days like this, simple is the name of the game, and my Sheet Pan Chicken and Potatoes couldn’t be simpler. It’s one of those fantastic one-pan meals, like my lemon garlic sheet pan chicken, that turns everyday ingredients into a family-friendly dinner packed with flavor.
The secret? A zesty lemon-garlic marinade. It keeps the chicken juicy and fills the roasted potatoes with pops of Mediterranean-inspired flavors. Yum!
Baked Chicken and Potatoes Ingredients
Potatoes – Baby potatoes or peewee potatoes are the best. Just chop ‘em in half and toss them in the marinade. No peeling necessary! If you don’t mind the extra work, feel free to use washed and cubed fingerling, red, or white potatoes instead. Even diced sweet potatoes would be a great swap.
Chicken – I sliced two large chicken breasts in half for this recipe. Boneless, skinless chicken thighs will also work, but they’ll take a little longer in the oven.
Lemon – I know bottled lemon juice is convenient, but try to go with freshly squeezed lemon juice here. You need the lemons for the finishing zest, anyway.
Herbs and spices – The lemon-garlic marinade gets its bright, Mediterranean-inspired flavors from a mix of dried oregano, paprika, dried parsley, salt, and pepper.
Garnishes – The cherry on top of this one-pan dinner is a generous sprinkle of freshly grated parmesan cheese and fresh lemon zest. Some fresh parsley, dill, or basil would also be amazing if you happen to have them on hand.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
How to Make Sheet Pan Chicken and Potatoes
Step 1: Make the marinade. Whisk the olive oil, lemon juice, garlic, oregano, paprika, parsley, salt, and pepper together in a bowl.
Step 2: Marinate the chicken. Next, brush both sides of each chicken breast with some of the marinade. Set aside.
Step 3: Roast the potatoes. Add the sliced potatoes to a bowl and drizzle the remaining marinade on top. Toss to combine, then transfer them to the baking sheet. Roast for 15 minutes.
Step 4: Cook the chicken. Push the par-baked potatoes to the outside edges of the baking sheet and place the marinated chicken in the open space in the middle. Roast the chicken and potatoes for 10 minutes.
Step 5: Serve. Garnish the roasted chicken and potatoes with lemon zest and parmesan cheese. Serve while everything is hot and enjoy!
Erin’s Tips and Tricks
- You have the option to marinate the chicken for up to 24 hours in the fridge. The longer you marinate the chicken, the more flavorful and juicy it will be.
- For a golden brown finish and extra crispy chicken, switch the oven to broil during the last 3 minutes. But don’t walk away—things can go from crisp to burnt pretty quickly.
- If the potatoes and chicken are touching or look overcrowded in the pan, roast everything on two sheet pans instead and swap their positions in the oven (top rack to bottom rack) halfway through baking.
My Pro Tip
Roast More Vegetables
I like to combine the potatoes with even more vegetables when I have more produce than I know what to do with. Brussels sprouts, carrots, and parsnips will cook at the same time as the potatoes. Add more delicate veggies, like broccoli florets, bell peppers, red onion wedges, green beans, and asparagus, at the same time as the chicken. Staggering the vegetables like this ensures that everything finishes cooking at the same time.
Sheet Pan Dinner FAQs
You can definitely double the recipe if you need to serve more than 4 people (or want your meal prep to last even longer). Roast the chicken and potatoes on two sheet pans or in two batches if you only have one pan.
Yes, but thaw the chicken in the fridge first. You can even thaw it directly in the marinade, so it soaks up the flavors at the same time.
Storage
Make Ahead: When I know I’m going to be low on time, I’ll chop the potatoes and make the marinade 1 day ahead of time and store them separately in the fridge.
Refrigerator: The leftover chicken and potatoes can be stored together in airtight containers for up to 4 days.
Freezer: You can freeze the cooked chicken for up to 2 months, but I’d avoid freezing the potatoes since they tend to become mushy when thawed.
Reheating: While you can reheat the chicken and potatoes in the microwave, I prefer to place them back on the sheet pan and warm them in a 350°F oven or a toaster oven until they’re warmed through.
More Easy Sheet Pan Dinners
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Preheat oven to 425°F and spray a large baking sheet with nonstick spray.
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Start by making the marinade: add the olive oil, lemon juice, garlic, oregano, paprika, parsley, salt, and pepper to a bowl or glass measuring cup and whisk to combine.
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Next, place the chicken onto a plate and brush both sides of each chicken breast with some of the marinade; set aside.
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Slice the potatoes and place them into a bowl. Drizzle them with the remaining marinade and toss to combine. Pour the potatoes onto the baking sheet, then place them in the oven and roast for 15 minutes.
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Remove the potatoes from the oven, then move them to the outside of the baking sheet, creating an open space in the middle. Transfer the chicken to the baking sheet, then place back into the oven and bake for 10 minutes.
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Optional: once the time is up, switch the oven to broil and broil everything for 3 minutes.
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Remove from the oven, then grate lemon zest over the chicken and parmesan cheese over top of everything. Enjoy!
*Calories are per serving and are an estimation
Calories: 241kcal | Carbohydrates: 3g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 463mg | Potassium: 460mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 132IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg
