Sheet Pan Lemon Chicken and Potatoes

This Sheet Pan Lemon Chicken and Potatoes dish is not only a breeze to make but also delivers a burst of fresh, vibrant flavors that will have your family coming back for seconds.

Whether you’re looking for a hassle-free weeknight dinner or planning a cozy family meal, this recipe is sure to impress. This Sheet Pan Lemon Chicken and Potatoes recipe is a perfect balance of simplicity and flavor, making it a delightful meal option for any occasion. 

There is so much to love about this delicious and effortless meal it’s sure to become a staple in your dinner rotation. This mouthwatering dish brings together tender bone-in chicken, creamy Yukon Gold potatoes, and fresh green beans, all infused with garlic, herbs and a zesty lemon flavor. Not only is it incredibly simple to prepare, but the resulting flavors are absolutely irresistible.  So, roll up your sleeves and let’s get cooking!

Tips for making Sheet Pan Lemon Chicken and Potatoes:

1. 1. Marinate the Chicken: Take the time to marinate the chicken with garlic, olive oil, lemon juice, salt, and pepper. This step adds flavor and helps tenderize the meat. Aim for at least 15-20 minutes, but you can marinate it longer for even more flavor.
   2. Arrange Ingredients Evenly: For easy clean up, cover sheet pan with foil and spray a non-stick spray. Spread the chicken, cut potatoes in half, and and trim the ends off the green beans. Arrange the potatoes and green beans on the sheet pan, making sure they’re spread out evenly.
   3. Use Lemon Slices: Tucking lemon slices around the chicken and vegetables infuses the dish with bright citrus flavor as it roasts. It also adds visual appeal to the final presentation.
   4. Bake to Perfection: Transfer the sheet pan to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are fork-tender. Make sure to flip the chicken halfway through cooking to ensure even browning.
   5. Serve and Enjoy: Once done, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh herbs if desired, and serve this delicious meal hot straight from the oven.
   6. Storage: If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven or microwave for a quick and easy meal later on.By following these tips, you’ll be well on your way to making a delicious Sheet Pan Lemon Chicken and Potatoes dish that’s sure to impress your family and friends. Enjoy!

If you LOVE this Sheet Pan Lemon Chicken and Potatoes recipe, try this Alice Springs Chicken OR this Chicken Cacciatore!

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Sheet Pan Lemon Chicken and Potatoes

Yield: About 3 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 20 minutes

Total Time: 1 hour 15 minutes

This Sheet Pan Lemon Chicken and Potatoes dish is not only a breeze to make but also delivers a burst of fresh, vibrant flavors that will have your family coming back for seconds.

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Ingredients

For the marinade:

• 1/4 cup extra virgin olive oil
• 1 lemon, (zested and juiced)
• 6 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• kosher salt
• fresh ground black pepper

For the Chicken, Potatoes and Green Beans

• 1 1/2 to 2 pounds bone-in, skin-on chicken legs and thighs (I used 3 leg quarters cut)
• 1 lb baby Yukon Potatoes (cut in half)
• 12 oz bag of fresh trimmed green beans
• 1 lemon sliced
• kosher salt and fresh cracked pepper

Instructions

1. Preheat your oven to 400°F. For easy clean up, prepare a large baking sheet by covering with foil lightly greasing it with cooking spray.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, kosher salt, pepper, Dijon mustard and dried oregano until well combined to create the marinade.
3. Place the chicken legs and thighs in a large mixing bowl. Pour half of the marinade over the chicken, reserving the other half for later. Toss the chicken in the marinade until evenly coated. Let it marinate for at least 20 minutes in the refrigerator, or up to overnight for maximum flavor.
4. In another mixing bowl, toss the halved Yukon gold potatoes with the remaining marinade until well coated.
5. Arrange the marinated chicken legs and thighs, skin side up, on the prepared baking sheet, add lemon slices around over chicken leaving space in between each piece.
6. Place the marinated Yukon gold potatoes, spreading them out in a single layer.
   Place green beans down the middle of sheet pan.
7. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the potatoes are golden brown and fork-tender. Make sure to rotate the baking sheet halfway through the cooking time for even browning.
8. Once cooked, remove the baking sheet from the oven and let it rest for a few minutes.
   Serve hot and enjoy your deliciously seasoned chicken legs and thighs with tender Yukon gold potatoes, infused with the vibrant flavors of lemon and herbs.

Nutrition Information

Yield 3 Serving Size 1
Amount Per Serving Calories 705Total Fat 38gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 28gCholesterol 247mgSodium 497mgCarbohydrates 41gFiber 6gSugar 3gProtein 52g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

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