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baked lemon garlic chicken with potatoes

Sheet Pan Lemon Garlic Roasted Chicken and Potatoes

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 510kcal


  • 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
  • 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 teaspoon garlic powder
  • 4 - 6 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes (optional)


  • Preheat the oven to 425º F (218º 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, 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.


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 for the last 3 minutes.
Extra Tips: 
  • Potatoes: Baby potatoes cut in half are a great size for even cooking. You can also use all-purpose potatoes, such as yellow/Yukon Gold or white potatoes. Make sure 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! 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


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