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!

baked lemon garlic chicken with potatoes.

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

  • It’s easy, impressive, and incredibly tasty
  • It comes together quickly.
  • Perfect for meal prep.
  • Minimal Cleanup! Everything bakes on one sheet pan for easy cleanup.
  • Customizable! Swap in your favorite vegetables or seasonings.

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. 

lemon garlic marinade for chicken in a glass bowl.

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!

 Lemon Garlic Roasted Chicken and Potatoes in a baking sheet with a kitchen towel on the side.

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

What are the best potatoes for roasting?

All-purpose potatoes, such as yellow / Yukon Gold or white potatoes, are best for roasting.

Can I use boneless chicken thighs?

You can use boneless chicken and just need to bake it for a bit less time. Any meat without bone cooks faster.

How do you tell when the chicken is done?

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. 

Lemon Garlic Roasted Chicken and Potatoes in a baking sheet.

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Recipe Card

baked lemon garlic chicken with potatoes

Sheet Pan Lemon Garlic Roasted Chicken and Potatoes

Oriana Romero
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 that will make your taste buds dance. The perfect answer to hectic weeknights.
4.02 from 77 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

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 

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.
Oriana’s Notes
 
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.
 
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.
 
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! 
 
 
 

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 510kcalCarbohydrates: 22gProtein: 32gFat: 32gSaturated Fat: 7gCholesterol: 113mgSodium: 899mgPotassium: 963mgFiber: 4gVitamin A: 235IUVitamin C: 34mgCalcium: 75mgIron: 6.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine American
Calories 510
Keyword chicken dinner easy recipe sheet pan

Originally posted in March 2018, the post content was edited to add more helpful information, with no change to the recipe in February 2025.  

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4.02 from 77 votes (74 ratings without comment)

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10 Comments

  1. 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

    1. 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!

  2. 4 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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.

    1. 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!