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Sheet Pan Lemon Garlic Roasted Chicken and Potatoes | Mommy's Home Cooking
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Sheet Pan Lemon Garlic Roasted Chicken and Potatoes

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. Whole 30 friendly. 
Course Main Course
Cuisine American
Keyword chicken, dinner, easy
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 510kcal
Author Oriana Romero

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 15x10 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.

Notes

 
TIPS: 
  • 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.
 
Store leftovers in an airtight container in the refrigerator for up to 3 days.
 
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.
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 510kcal | Carbohydrates: 22g | Protein: 32g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 899mg | Potassium: 963mg | Fiber: 4g | Vitamin A: 235IU | Vitamin C: 34mg | Calcium: 75mg | Iron: 6.6mg