Sheet Pan Lemon Chicken and Potatoes

My sheet-pan lemon chicken and potatoes are simple to prep in under 10 minutes! It’s so light and refreshing but full of flavor. I absolutely love tossing this supper together on busy nights. It allows me to do other things around the house while it cooks! I hope you love this easy meal as much as we do!

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I love making this meal when it’s hot outside and we don’t want anything heavy. It only takes a few minutes to chop everything up and toss it on a sheet pan. Then you’re free while supper bakes!

Inspiration Behind My Sheet Pan Lemon Chicken Recipe

Every spring I get the inspiration to make a new dish with lemon. It’s so fresh, light, and vibrant! So this year I came up with a sheet pan lemon chicken and potatoes meal.

I wanted it to be super easy, especially for those nights when you just don’t have a lot of time to make supper. It’s light and fresh and packed with so much flavor! I can’t wait for you to make it!

Why We Love This Recipe and Think You Will Too!

• One of the Easiest Chicken Sheet Pan Dinners: The steps are so simple and easy!
• Delicious Sheet Pan Chicken Breasts: The chicken breasts go great alongside the potatoes.
• Perfect for Spring and Summer: It’s a fresh meal that’s great for warmer weather!
• Only 10 Minutes of Prep: The hands-on time is quick and simple!
• Frees You Up While It Bakes: The 25 minutes of baking is hands-off, allowing you to do something else around the house.

My Tips for Making this Sheet Pan Chicken

1. Read the entire recipe before you get started so you know what to expect.
2. Use unbleached parchment paper to prevent sticking. It makes cleanup quick.
3. Use ripe, fresh lemons to zest. I always prefer organic for the best flavor and reduced chemicals on the peel.
4. Slice the chicken breast into bite-sized pieces. They cook better alongside the potatoes.

Ingredients You’ll Need (with notes and substitutions)

Note: Please see the recipe card at the bottom of this blog post for measurements

• russet potatoes: I like to use organic but you can use regular
• boneless, skinless chicken breasts: either one large or 2 small
• red onion: or sweet yellow onion
• avocado oil: or olive oil
• sea salt: my favorite wholesome salt option
• ground black pepper: fresh or already ground works
• garlic powder: make sure it’s salt-free
• lemon zest: highly recommend zesting a fresh lemon for this, organic is best

Helpful Kitchen Tools for this Recipe

This section contains affiliate links to items I use and love for this recipe. As an Amazon Associate, I earn from qualifying purchases.

• unbleached parchment paper
• stainless steel sheet pan
• metal tongs

How to Make Sheet Pan Lemon Chicken and Potatoes

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Slice chicken breast into small bite sized pieces about 1 inch in size. You should get a good amount of them. Add to a large mixing bowl, set aside, and wash with hands soap and water to prevent food contamination.

Rinse potatoes with water, pat dry, and peel. Cut both into small cubes about the same size. Add to mixing bowl with chicken.

Slice red onion into strips and add to mixing bowl.

Add avocado oil, sea salt, ground black pepper, garlic powder, and lemon zest to mixing bowl. Stir until everything is evenly coated.

Dump everything on the prepared sheet pan and spread it out for even cooking.

Bake at 425 degrees Fahrenheit for 25-30 minutes or until chicken is fully cooked and potatoes are soft. If desired, add a little extra sea salt before serving but taste it first. Enjoy!

Variations to Try

• Make it a lemon garlic chicken sheet pan meal by adding a few cloves of fresh garlic!
• Add asparagus for more freshness during the summer season.
• For a little heat, add a pinch of red pepper flakes.

What to Serve with This Lemon Chicken Sheet Pan Meal

You can serve this sheet pan meal by itself, but if you prefer a side, here are a few of our favorites:

• Sourdough Hawaiian Rolls
• Old Fashioned Cucumber and Onion Salad
• Honey Sourdough Cornbread
• Sourdough Garlic Knots
• Sourdough Crescent Rolls 
• Sourdough Garlic Bread

Storing Leftovers

Store cooled-down leftovers in a glass, airtight container for 1-2 days in the fridge or 1-3 months in the freezer.

Recipe FAQ