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Sheet Pan Lemon Herb Chicken & Potatoes

This Sheet Pan Lemon Herb Chicken & Potatoes is an easy, flavorful one-pan dinner featuring juicy herb-seasoned chicken, tender roasted potatoes, and fresh lemon. With minimal prep and cleanup, it's a perfect weeknight meal for busy families and a great addition to any meal prep routine. 🍋🍗🥔
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs (or boneless chicken breasts)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ***For the Potatoes
  • 1½ lbs baby potatoes, halved
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ***For the Lemon Herb Finish
  • 1 large lemon, sliced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Method
 

  1. Step 1: Preheat the Oven

    Preheat oven to 425°F (220°C).
    Line a large sheet pan with parchment paper or lightly grease it.

  2. Step 2: Season the Chicken

    In a large bowl, combine olive oil, garlic powder, onion powder, oregano, thyme, paprika, salt, and pepper.
    Add chicken and toss until evenly coated.

  3. Step 3: Prepare the Potatoes

    In a separate bowl, toss potatoes with olive oil, salt, and pepper.

  4. Step 4: Arrange on the Sheet Pan

    Place chicken on one side of the sheet pan.
    Spread potatoes around the chicken in a single layer.
    Arrange lemon slices throughout the pan.

  5. Step 5: Bake

    Bake for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
    For extra crispy skin, broil for 2–3 minutes at the end.

  6. Step 6: Garnish and Serve

    Sprinkle with fresh parsley and lemon zest before serving.
    Serve immediately.