This Sheet-Pan Lemon Garlic Roasted Chicken and Potatoes is incredibly simple but seriously tasty! The chicken and potatoes are bathed in plenty of herbs and a delicious bright citrus sauce to make your taste buds dance. It’s the perfect answer to hectic weeknights.
Lemon Garlic Roasted Chicken with Potatoes
This Sheet Pan Lemon Garlic Roasted Chicken and Potatoes is full of zesty flavor. The chicken and potatoes are bathed in plenty of herbs and a delicious bright citrus sauce to make your taste buds dance.
I love sheet-pan meals! I’ve been making this Sheet-Pan Lemon Garlic Roasted Chicken long before they were all the rage.
Sheet-pan meals are great when you want to cook something fast without sacrificing flavor. Plus, they mostly contain protein, starch, veggies, and herbs.
The best part about sheet pan meals is turning them into meal prep. Store any leftovers in airtight containers in one serving size, and you have lunch for the next few days!
It comes together quickly and is guaranteed to please the whole family.
Easy Lemon Garlic Roasted Chicken Recipe Highlights
- It’s easy, impressive, and incredibly tasty!
- It comes together quickly.
- Perfect for meal prep.
- It’s all done on one sheet pan.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- Potatoes: Baby potatoes cut in half are a great size for even cooking. You can also use all-purpose potatoes like yellow / Yukon Gold or white potatoes. Make sure you don’t cut them too big; otherwise, they’ll take too long to cook.
- Chicken: This time, I used thighs skin-on, bone-in, and trimmed of excess fat, but you can use drumsticks or chicken breasts.
- Lemon Garlic Marinade/Sauce: We combine olive oil, lemons (juice and zest), garlic, oregano, rosemary, salt, and pepper. You can add a bit of red pepper flakes for a bit of a kick.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
In three easy steps… you can make this incredibly delicious dinner:
1 – Combine the Sauce Ingredients
The marinade/sauce is everything in this recipe! Sometimes, I double the quantities just to have enough sauce to cover the potatoes and chicken.
2 – Pour over chicken and potatoes
If time allows it, marinate for 15 minutes or longer in the fridge.
3 – Bake.
Roast for 35- 40 minutes, or until a thermometer inserted in the chicken reads 165° F, and the potatoes are tender. Halfway through the baking process, carefully flip the chicken and potatoes for even cooking
That’s it… it couldn’t be easier!
Recipe Tips & Variations
- For Even cooking, arrange everything in a single layer.
- Add in extra vegetables such as sliced pepper, mushrooms, or zucchini.
- For extra saucy chicken, double the quantities of the sauce ingredients.
- Swap chicken thighs for chicken breasts. The cooking time might change depending on the size of your chicken and if you are using bone-in or boneless chicken. I recommend using a meat thermometer. When it reads 165 degrees F, it’s done!
Frequently Asked Questions
All-purpose potatoes, such as yellow / Yukon Gold or white potatoes, are best for roasting.
You can use boneless chicken and just need to bake it for a bit less time. Any meat without bone cooks faster.
For more accuracy, I like to use a digital meat thermometer. When it reads 165 degrees F, it’s done! If you’re eyeballing it, you can usually tell it’s done if the juices run clear when poked at the fattest part of the meat.
Storing & Freezing Instructions
How to store
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How to reheat
Reheat your chicken and potatoes leftovers covered with foil in the oven at 375º F for 10-15 minutes, or until warmed through. If you want to bring back the crispness, broil them for the last 3 minutes.
More Chicken Recipes You’ll Love!
- Easy Instant Pot Chicken Marsala
- Creamy Peri Peri Chicken [Video]
- Easy Chicken Piccata
- Instant Pot Mojo Chicken
- Sheet Pan Barbecue Bacon Chicken Fajitas
- Chicken and Corn Enchiladas
- Easy Chicken Lo Mein
Sheet Pan Lemon Garlic Roasted Chicken and Potatoes
Equipment
Ingredients
- 2 pounds (900 g) potatoes (about 6 medium), cut into 3/4-inch pieces
- 2 – 3 lb. (900 g – 1300 g) chicken (I used bone-in thighs. See notes for substitute)
- 1 lemon, thinly sliced (optional)
- 1 medium onion, quartered (optional)
- Fresh oregano and/or parsley leaves to garnish (optional)
Lemon garlic marinade/sauce
- 4 tablespoons (60 ml) olive oil
- 1 tablespoon lemon zest
- 4 tablespoons (60 ml) lemon juice (about 2 large lemons. Make sure to zest your lemons before you squeeze them)
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 2 teaspoons garlic powder
- 4 – 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 425º F (220º C). Line a large sheet pan with foil; spray foil with cooking spray or olive oil.
- In a small bowl, combine olive oil, lemon zest, lemon juice, salt, pepper, oregano, rosemary, garlic powder, garlic cloves, and red pepper flakes, if using. TIP: Make sure to zest your lemons before you squeeze them.
- Arrange potatoes and chicken on the prepared baking sheet. Drizzle oil mixture over the chicken and potatoes; mix to coat. Place lemon slices and onion around the chicken, if using.
- Roast for 35- 40 minutes, or until a thermometer inserted in the chicken reads 165 °F (73.9 °C), and potatoes are tender. Halfway through the baking process, carefully flip each chicken and potatoes for even cooking.
- OPTIONAL: In the last 3-5 minutes of the baking process turn your oven to broil mode and broil until the chicken is golden and the potatoes crisp and golden.
- Garnish with fresh oregano and/or parsley, if using. Serve hot.
- Potatoes: Baby potatoes cut in half are a great size for even cooking. You can also use all-purpose potatoes like yellow/Yukon Gold or white potatoes. Ensure you don’t cut them too big; otherwise, they’ll take too long to cook.
- For Even cooking, arrange everything in a single layer.
- Add in extra vegetables such as sliced pepper, mushrooms, or zucchini.
- For extra saucy chicken, double the quantities of the sauce ingredients.
- Swap chicken thighs for chicken breasts. The cooking time might change depending on the size of your chicken and if you are using bone-in or boneless chicken. I recommend using a meat thermometer. When it reads 165 degrees F, it’s done!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in March 2018, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
Have made this several times and loved it many times. Even doubled the recipe with two pans and froze the other one after cutting chicken up and recombine other cooked ingredients for meals later. Delicious! Thanks
Hello Stephen! Thank you so much for your lovely comment! I’m thrilled to hear that you’ve made this recipe multiple times and even doubled it for future meals—that’s such a smart idea! I’m so glad it’s been a hit for you. This is a staple in our home. Wishing you and your family a joyful holiday season filled with delicious meals!
This recipe sounds YUMMY! Will try this for sure 🙂
Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This was a yummy recipe. I decided not to add the rosemary and just went with the oregano, which lends more to a greek-style. I would recommend marinating the chicken and potatoes before roasting for an enhanced flavor.
Hello Suzi! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Delicious and easy. I used the recipe with bottled lemon juice, but I sliced two oranges on top. And big spears of sweet potatoes skin on and small red potatoes and carrots.
Hello Valerie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Simple and delicious recipe, although while the chicken legs I used were cooked in 40 mn, I had to leave the potatoes in the oven a good 60 mn total…
Moreover, it occurred to me that the proposed sauce would be a good marinade for barbecued chicken, so I tried it the next day. It was a last-minute idea, so my chicken thighs marinated only an hour or so – but they were delicious; I had reserved some sauce to baste the thighs at half time and it was a good idea. (Indirect cooking, 200 °C, 20 mn skin side down, flipped them skin side up and basted them at the 20 mn mark, and finished by 5 mn direct grilling). Awesome. I was not used to using lemon with chicken, but I’ll do it again.
Thanks for the recipe.
Hello Gerard! So glad you enjoyed this recipe. Garlic + lemon combination is my favorite for chicken. It’s super fresh and the acid helps to tenderize the meat. Thanks so much for trying my recipe and for taking the time to come back and let me know!