Name: Easy Lemon Thyme Sheet Pan Chicken and Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 medium russet potatoes; 2 boneless, skinless chicken breasts; 1/2 of a yellow onion; 5 tsp lemon juice; 1 tsp lemon peel; 3/4 tsp ground black pepper; 1 tsp salt; 1 tsp dried thyme; 1 tsp garlic powder; 1 tsp raw honey; 2 tsp water

Jump to Recipe

You know those nights when you’re super busy or don’t feel like cooking? Those are the best nights to make my easy lemon thyme sheet pan chicken and potatoes recipe. It’s only 5 minutes of prep, and the rest is left to the oven. You can pop it in and go finish folding laundry or head outside for an evening walk. Who doesn’t love healthy meals that are easy to make?!

chicken, potatoes, and lemons on a plate — Source: Plum Branch Home

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In our house, we love having this sheet pan meal when we’re heading out after supper or coming back from being gone. It’s super easy to make, and I can get stuff done while it cooks. I love cooking; my happy place is in the kitchen, but some nights call for a quick and easy meal.

Lemon Thyme Sheet Pan Chicken and Potatoes Recipe Inspiration

As with the other recipes I’ve recently shared on the blog, this sheet pan meal was inspired by the spring season that’s finally arrived. With the weather getting warmer and the days longer, I know everyone will be outside more, which means less time in the kitchen. This recipe has become one of our new favorites, and I hope it becomes the same for you!

Reasons You’ll Love This Recipe

It’s super easy to whip up.
It only takes one pan to bake.
30-35 minute supper that’s hands-off most of the time
You can prepare the sheet pan, stick it in the oven, and go do something while it bakes.

chicken, lemons, and potatoes on a sheet pan — Source: Plum Branch Home

Make and Prep Ahead Tips

If you’d like to eliminate the prep time for this recipe, mix the lemon herb mixture ahead of time and place it in the fridge covered. You can also dice the onions ahead of time and store them in the fridge or freezer. If you’d like to prepare the potatoes ahead of time, cube them, then soak the cubes in water in the fridge to prevent them from browning.

Ingredients You’ll Need

3 medium russet potatoes
2 boneless, skinless chicken breasts
1/2 of a yellow onion
1 tsp raw honey
5 tsp lemon juice
1 tsp lemon peel
1 tsp dried thyme
3/4 tsp ground black pepper
1 tsp salt
1 tsp garlic powder
2 tsp water

Kitchen Tools You’ll Need

large sheet pan
small mixing bowl

Step-By-Step Instructions

Prepare a large sheet pan with parchment or lightly grease it with butter.

Finely dice 1/2 of an onion and place it on one side of the sheet pan.

potatoes and onions on a sheet pan — Source: Plum Branch Home

Rinse potatoes with water, dry them, peel them, and cube each one of them into small- to medium-sized chunks. Place chunks on the same side of the sheet pan as the onions.

whisking herbs and juice together in a bowl — Source: Plum Branch Home

In a small bowl, combine lemon juice, lemon peel, pepper, salt, pepper, thyme, garlic, honey, and water with a spoon. Set aside.

raw chicken placed on a sheet pan next to raw potatoes — Source: Plum Branch Home

Add chicken breasts to the sheet pan on the opposite side of the potatoes and onions.

Pour the lemon mixture over the chicken, onions, and potatoes. Stir the potatoes to evenly combine.

Bake at 425 degrees Fahrenheit for 25–30 minutes.

Storing Leftovers

Store fully cooled leftovers in an airtight container in the fridge for 2 days. Or you can freeze the chicken and potatoes for up to a month. Freezing is my favorite way to lock in the moisture and flavor. Even if we’re going to eat it the next day.

Reheating Leftovers

Reheat the leftovers in the oven or in a pan on the stovetop. If you freeze your leftovers in a glass, oven-safe container, you can take off the lid and place it in the turned-off oven. Preheat the dish in the oven, and it’ll safely warm your food from frozen to fresh. It’s so good! Just never place a frozen glass dish in a hot oven.

sheet pan full of lemons, chicken, and potatoes — Source: Plum Branch Home

Recipe FAQ

Can I add asparagus or bell peppers to the sheet pan?

Yes, you can! That’s a great idea, and it will add more delicious flavor.

I don’t like lemon, can I still make this recipe without the juice or zest?

You can, but I’m not sure if it would be seasoned enough. I developed the flavor combination with the lemon juice and zest, so leaving it out will affect the flavor. If you’re looking for an easy chicken recipe without lemon, I highly recommend my slow cooker fajita chicken recipe; it’s so good!

Can I put everything on a sheet pan and stick it in the fridge to bake later?

Yes, you can if it’s baked the same day you prepare the sheet pan. Just take the pan out of the fridge and let it sit on the counter while you preheat the oven.

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