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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Inspiration Behind My Sheet Pan Lemon Chicken Recipe
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!
Why We Love This Recipe and Think You Will Too!
- One of the Easiest Chicken Sheet Pan Dinners:
- Delicious Sheet Pan Chicken Breasts:
- 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.
My Tips for Making this Sheet Pan Chicken
- Read the entire recipe before you get started so you know what to expect.
- Use unbleached parchment paper to prevent sticking.
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.
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
Yes! Just swap them with small sweet potatoes and be sure to slice them into smaller chunks. That way, they’ll cook in 25 minutes.
Sure! Add any you’d like.
More Sheet Pan Meals to Try
If you’re looking for more wholesome sheet pan dinners, try a few of these:
- Sheet Pan Chipotle Chicken Peach Tacos
- Foolproof Chicken Shawarma Sheet Pan Dinner
- Sheet Pan Chipotle Pineapple Chicken Tacos
- Sheet Pan Mango Chicken Tacos
- Sweet Pepper Chicken Sheet Pan Dinner
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Recipe
Sheet Pan Lemon Chicken and Potatoes
Ingredients
- 3 medium-sized russet potatoes (or 2 large or 4 small)
- 1 large boneless, skinless chicken breasts
- 1/2 of a red onion
- 2 tsp avocado oil (or olive oil)
- 1 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder (salt-free)
- 5 tsp lemon zest
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Slice chicken breast into small bite sized pieces about 1-2 inches 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 for even cooking. 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. Enjoy!
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