Easy Lemon Thyme Sheet Pan Chicken and Potatoes
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?!
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
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.
- 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.
- In a small bowl, combine lemon juice, lemon peel, pepper, salt, pepper, thyme, garlic, honey, and water with a spoon. Set aside.
- 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.