Lemon Chicken & Potatoes (sheet pan dinner recipe)

LEMON CHICKEN AND POTATOES (SHEET PAN DINNER RECIPE)

Lemon chicken and potatoes made on one sheet pan with only a few simple ingredients. Crispy and soft lemon parmesan potatoes baked with flavorful and moist lemon Italian seasoned chicken breasts. 

Over the weekend I went to bed with a small toothache (thought nothing of it) and then woke up to the left side of my face completely swollen and puffy. Found a dentist that was open on a Saturday ….. of course it had to happen on a weekend, right?! Got myself my first root canal. Yay for me! My face is still puffy so I am not cooking or eating much at the moment, but I can’t wait to make this sheet pan meal again!

Lemon + Parmesan + Garlic were basically meant to be together. 

HOW TO MAKE GARLIC LEMON CHICKEN AND POTATOES

This recipe is done in two parts. The good news is that the chicken and potatoes use the same ingredients so that makes it much easier.

You will first let the chicken marinate for minimum 20 minutes. Or up to 4 hours if you remember to do this beforehand. Once the chicken is marinating, season the potatoes and cook them alone on the sheet pan first. Then add the chicken breasts and cook everything together until the chicken is done. 

CHICKEN BREASTS

Boneless, Skinless Chicken Breasts – These need to be thin! I usually buy some already thin-sliced chicken breasts at the store. But if you have regular, thick chicken then be sure and cut them in half (horizontally) to make two thinner pieces from one chicken breast. 

Olive Oil

Fresh Lemon Juice

Garlic – Use fresh garlic that you have minced or pressed. Use chopped garlic from a jar. Or use garlic paste from a tube. 

Italian Seasoning

Salt

POTATOES

Petite (baby) Yukon Gold Potatoes – You can find these with the other bagged potatoes at the store. They are small, baby sized potatoes that only need to be halved. Costco also sells a giant bag of them too. Leave the skin on or peel the skin. I peel the bad parts, so my potatoes are about half skin and half peeled. 

Fresh Lemon Juice

Olive Oil 

Garlic – Use fresh garlic that you have minced or pressed. Use chopped garlic from a jar. Or use garlic paste from a tube. 

Parmesan Cheese – The cheap grated stuff in the green can! It works so much better in this recipe. The shredded fresh parmesan will just burn in the oven. 

Dried Basil & Salt

MY TIPS FOR THIS RECIPE

– I always use extra light tasting olive oil. Regular olive oil has a really strong flavor to it, which my kids don’t like. So if you’re serving kids then I would for sure use the extra light tasting olive oil in this recipe and any recipe that calls for it. 

– Buy already thin sliced chicken breasts or just get a good knife and very carefully slice each chicken breast in half (horizontally) so you end up with two thin pieces of chicken form each chicken breast. 

– Use fresh lemon juice for best taste! You will need about 3 lemons for this recipe. 

– Marinate the chicken for at least 20 minutes (while you prepare the potatoes and cook them for 15 minutes first). You can marinate the chicken for up to 4 hours before you need it. So if you remember to, prepare the chicken earlier and let it sit in the fridge. 

TRY THESE OTHER LEMON CHICKEN RECIPES

• crispy baked lemon parmesan chicken
• easy 30 minute lemon chicken
• honey lemon chicken and asparagus
• lemon pepper chicken tenderloins
• one pan greek lemon chicken and rice