Need a simple, flavor-packed dinner that comes together in no time? This Sheet Pan Lemon Garlic Roasted Chicken and Potatoes is the answer! Juicy, tender chicken with crispy golden potatoes is coated in a bright, citrusy garlic marinade that will have your whole family asking for seconds. Plus, it’s a one-pan wonder, meaning minimal cleanup and maximum flavor—perfect for busy weeknights or effortless meal prep!
Oriana’s Thoughts On The Recipe
I love sheet-pan meals! I’ve been making this Sheet-Pan Lemon Garlic Roasted Chicken long before they were all the rage. They’re the perfect solution when you want to cook something fast without sacrificing flavor. Plus, they mostly contain protein, starch, veggies, and herbs, making them well-balanced. This easy, one-pan meal is packed with bright, citrusy flavors, tender, juicy chicken, and perfectly roasted potatoes. It’s a go-to recipe for busy weeknights when you need something wholesome, delicious, and satisfying—without the extra dishes! The best part? Leftovers make meal prep a breeze—just store them in airtight containers for easy, grab-and-go lunches.
What I Love About This Recipe
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- Chicken: This time, I used thighs skin-on, bone-in, and trimmed of excess fat, but you can use drumsticks or chicken breasts.
- 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.
- Onion: I like adding the onion for extra flavor, but you can omit it.
- 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.
- Fresh oregano and/or parsley leaves to garnish (0ptinal).
Food Allergy Swaps
- This recipe is naturally egg, dairy, gluten, nut, peanut-free, soy, and sesame free making it suitable for most dietary needs with these minor adjustments.
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:
Step 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.
Step 2 – Pour Over Chicken and Potatoes
If time allows, marinate in the fridge for 15 minutes or longer.
Step 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, spread them out in a single layer, ensuring they aren’t overcrowded, so they crisp up nicely.
- 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!
Storing & Freezing Instructions
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Let the chicken and potatoes cool completely before transferring them to an airtight, freezer-safe container or resealable bag. Freeze for up to 2 months.
Thaw: When ready to eat, thaw overnight in the refrigerator.
Reheat: Warm in a 350°F oven for best results or in the microwave for a quick meal. If reheating from frozen, bake at 350°F for about 20-25 minutes or until heated through.
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.
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
Recipe Card
Sheet Pan Lemon Garlic Roasted Chicken and Potatoes
Equipment
Ingredients
- 2 lb. (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
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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.
- Bake 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.
- For even cooking, spread them out in a single layer, ensuring they aren’t overcrowded, so they crisp up nicely.
- 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!
I appreciate your feedback, and it helps others, too!
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 February 2025.
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!