Need a simple, flavorful dinner that comes along right away? This sheet pan lemon garlic roast chicken and potatoes are the answer! Juicy, tender chicken and crispy Golden potatoes are coated in a bright state, A citrus marinated garlic that your whole family wants seconds. Plus, it’s a wonder of one bread, meaning minimal cleanup and maximum flavor. Perfect for busy weekday nights or for easy meal preparation!
Thinking about Oriana’s recipes
I love sheet bread meals! I make this sheet pan lemon garlic roast chicken long before they all got mad. If you want to cook something quickly without sacrificing the flavor, it’s the perfect solution. Plus, it’s balanced as it mainly contains protein, starch, vegetables and herbs. This simple one-bread meal is packed with bright citrus flavors, tender, juicy chicken and fully roasted potatoes. This is a reliable recipe for busy weekday nights. You need something that needs to be healthy, tasty and satisfying with extra dishes! The best part? Leftovers will breeze your meal preparation. Store in airtight containers for a simple, easy lunch.
Things I like about this recipe
Ingredient notes and alternatives
Check the recipe cards at the bottom of the post for exact quantities and instructions (scroll down).
Required:
Chicken: This time I used thigh skin, applied bone bones and trimmed the excess fat, but you can use drumsticks or chicken breast. Potatoes: Baby potatoes cut in half are also perfect for cooking. You can also use all-purpose potatoes such as yellow/Yukon gold and white potatoes. Don’t make them too big. Otherwise, they will take too long to cook. Onion: I like to add onions and add flavors, but I can omit them. Lemon Garlic Marinade/Sauce: Combine olive oil, lemon (juice and crust), garlic, oregano, rosemary, salt and pepper. For a bit of kick, you can add a bit of red chili flakes. Garnish with fresh oregano and/or parsley leaves (0ptinal).
Food allergy exchange
This recipe is naturally free of eggs, dairy products, gluten, nuts, peanut-free, soy and sesame-free, and these minor adjustments make it suitable for most dietary needs.
Step by Step Recipe Photo Tutorial
Check the recipe cards at the bottom of the post for exact quantities and instructions (scroll down).
With three simple steps… you can make this incredibly delicious dinner:
Step 1 – Combine the ingredients from the sauce
Marinade/sauce is everything about this recipe! Sometimes I double the amount just to prepare enough sauce to cover the potatoes and chicken.
Step 2 – Pour into chicken and potatoes
If time allows, marinate in the fridge for at least 15 minutes.
Step 3 – Bake
Roast for 35-40 minutes or until the thermometer inserted into the chicken reaches 165°F and the potatoes are tender. Carefully turn the chicken and potatoes in the middle of the baking process
That’s it…it’s not easy!
Recipe Tips and Variations
For cooking, spread them in a single layer to ensure that they are not overcrowded, and they are crisp and crisp. Add extra vegetables such as sliced ​​pepper, mushrooms, zucchini and more. Double the amount of ingredients in the sauce for the extra sassy chicken. Change chicken breasts and chicken thighs. Depending on the size of the chicken, cooking times may vary if you are using boneless or boneless chicken. It is recommended to use a meat thermometer. F Read 165 degrees F and you’re done!
Storage and Freezing Procedures
Refrigerated: Store leftovers in an airtight container for up to 3 days.
Freeze: Allow the chicken and potatoes to cool completely, then transfer them to a safe container or resealable bag in an airtight freezer. Freeze for up to 2 months.
Thaw: When ready, thaw in the fridge overnight.
Reheat: Warm in a 350°F oven for best results or microwave for a fast meal. If reheating from frozen, bake at 350°F for about 20-25 minutes or until heated.
FAQ
All-purpose potatoes such as yellow/Yukon gold and white potatoes are perfect for roasting.
You can use boneless chicken and just take a little time to grill it. Boneless meat cooks faster.
To be more accurate, I like to use a digital meat thermometer. F Read 165 degrees F and you’re done! If you are looking, you can usually know that it is being done when the juice becomes clear when you plunge into the fattest part of the meat.
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Recipe Card
Sheet bread lemon garlic roast chicken and potatoes
This sheet pan lemon garlic roast chicken and potatoes are very simple but very tasty! The chicken and potatoes are packed with delicious, bright citrus sauces that will make your taste buds dance. The perfect answer for busy weekday nights.
Lemon Garlic Marinade/Sauce
Don’t forget to check out the above step-by-step photos in your post. It guides the process and makes everything very clear.
Place the potatoes and chicken on the prepared baking sheet. A mixture of drizzle oil on top of chicken and potato. Mix and coat. If you are using, place lemon slices and onion around the chicken.
If used, garnish with fresh oregano or parsley. Enjoy warm.
Refrigerated: Store leftovers in an airtight container for up to 3 days.
Freeze: Allow the chicken and potatoes to cool completely, then transfer them to a safe container or resealable bag in an airtight freezer. Freeze for up to 2 months.
Thaw: When ready, thaw in the fridge overnight.
Reheat: Warm in a 350°F oven for best results or microwave for a fast meal. If reheating from frozen, bake at 350°F for about 20-25 minutes or until heated.
Food Allergy Exchange: This recipe is naturally egg, dairy, gluten, nuts, peanut-free, soy, and sesame-free, and with these minor adjustments it is suitable for most dietary needs.
Recipe Tips and Variations:
For cooking, spread them in a single layer to ensure that they are not overcrowded, and they are crisp and crisp. Add extra vegetables such as sliced ​​pepper, mushrooms, zucchini and more. Double the amount of ingredients in the sauce for the extra sassy chicken. Change chicken breasts and chicken thighs. Depending on the size of the chicken, cooking times may vary if you are using boneless or boneless chicken. It is recommended to use a meat thermometer. F Read 165 degrees F and you’re done!
calorie: 510kcalcarbohydrates: twenty twogprotein: 32gfat: 32gSaturated fat: 7gcholesterol: 113mgsodium: 899mgpotassium: 963mgfiber: 4gVitamin A: 235iuVitamin C: 34mgcalcium: 75mgiron: 6.6mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
The content posted originally posted in March 2018 was edited, and in February 2025 there were no changes to the recipe, adding more useful information.
(TagStoTRASSLATE) Chicken (T) Easy Dinner (T) Easy Recipes (T) Egg-free (T) Egg-free (T) Garlic (T) Lemon (T) Potato (T) Overall 30
