This Sheet Pan Lemon Garlic Roasted Chicken and Potatoes is incredibly simple, but seriously scrumptious! The chicken and potatoes are bathed in plenty of herbs and a delicious bright citrus sauce that will make your taste buds dance. The perfect answer to hectic weeknights.
Easy Lemon Garlic Roasted Chicken Recipe
I love sheet pan meals! I’ve been making this Sheet Pan Lemon Garlic Roasted Chicken long before the sheet pan meals were all the rage.
Sheet pan meals are great when you want to cook something fast without sacrificing big flavor. Plus, they mostly have it all: protein, starch, veggies, and herbs.
The best part about sheet pan meals is turning them into meal prep. Store any leftovers into one serve size into airtight containers and you have lunch for the next few days!
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 that will make your taste buds dance.
It comes together quickly and is guaranteed to please the whole family.
LEMON GARLIC ROASTED CHICKEN AND POTATOES INGREDIENTS
You’ll need:
- Potatoes
- Chicken: I used thighs skin-on, bone-in, trimmed of excess fat this time, but you can use drumstick or chicken breast.
- Lemon Garlic Marinade/Sauce
- Fresh oregano (optional)
Lemon garlic marinade/sauce for chicken
The marinade/sauce is everything in this recipe!
Sometimes I double the quantities just to have enough sauce to drown the potatoes and chicken in it.
To make Lemon Garlic Marinade/Sauce you’ll need:
- Olive oil
- Lemon juice
- Lemon zest
- Salt
- Black pepper
- Dried oregano
- Dried rosemary
- Garlic powder
- Garlic cloves
- Red pepper flakes (optional)
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE Lemon ROASTED CHICKEN AND POTATOES
In three easy steps… you can make this incredibly delicious dinner:
- Make the sauce
- Pour over chicken and potatoes
- Bake
That’s it… it couldn’t be easier!
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Best Potatoes for Roasting
All-purpose potatoes, such as yellow / Yukon Gold or white potatoes are best for roasting.
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 leftover 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 it the last 3 minutes.
Looking for more chicken recipes?
- 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
Ingredients
- 2 pounds potatoes (about 6 medium), cut into 3/4-inch pieces
- 2 – 3 lb. chicken (1 used thighs)
- 1 lemon, thinly sliced
- 1 onion, quartered (optional)
- Fresh oregano and/or parsley leaves to garnish (optional)
Lemon garlic marinade/sauce
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 2 teaspoon garlic powder
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 425° F. Line a 15×10 inch baking pan with foil; coat foil with cooking spray.
- In a small bowl, combine olive oil, lemon juice, lemon zest, salt, pepper, oregano, rosemary, garlic powder, garlic cloves, and red pepper flakes, if using.
- 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 chicken reads 165°, and potatoes are tender. Halfway through the baking process, carefully flip each chicken and potatoes for even cooking.
- OPTIONAL: The last 3-5 minutes of the baking process turn your oven to broil mode and broil until chicken is golden and potatoes crisp.
- Garnish with fresh oregano and/or parsley, if using. Serve hot.
Recipe Notes:
- Sometimes I double the quantities of the sauce ingredients just to have enough sauce to drown the potatoes and chicken in it.
- This time I used skin-on, bone-in, trimmed of excess fat thighs but of course, you can use chicken breasts or legs if you prefer. Depending on the size of your pieces, you probably will need to adjust the cooking time.
- A meat or instant-read thermometer is your best bet for determining the doneness of your chicken. 165º Fahrenheit is the safe internal temperature for both white meat and dark meat.
- All-purpose potatoes, such yellow / Yukon Gold or white potatoes are best for roasting.
- 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
Nutrition
-
- Baking Sheet
-
- Nesting Measuring Beaker Set
-
- Magnetic Measuring Spoons Set
-
- 7-Inch Knife
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
Originally posted March 2018, post content edited to add more helpful information, no change to the recipe, in April 2020.
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!