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Lemon Chicken and Potatoes is a one sheet pan dinner recipe with crispy, soft lemon parmesan potatoes and juicy lemon garlic chicken breasts.

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. 

Lemon Chicken and Potatoes is a one sheet pan dinner recipe with crispy, soft lemon parmesan potatoes and juicy lemon garlic chicken breasts.

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

Lemon Chicken and Potatoes is a one sheet pan dinner recipe with crispy, soft lemon parmesan potatoes and juicy lemon garlic chicken breasts.

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. 

Lemon Chicken and Potatoes is a one sheet pan dinner recipe with crispy, soft lemon parmesan potatoes and juicy lemon garlic chicken breasts.

TRY THESE OTHER LEMON CHICKEN RECIPES

Lemon Chicken and Potatoes is a one sheet pan dinner recipe with crispy, soft lemon parmesan potatoes and juicy lemon garlic chicken breasts.
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Lemon Chicken and Potatoes (sheet pan dinner recipe)


Author Jessica
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 adults
Lemon Chicken and Potatoes is a one sheet pan dinner recipe with crispy, soft lemon parmesan potatoes and juicy lemon garlic chicken breasts.

Ingredients
  

Chicken

  • 2 large chicken breast (or 4 pieces thinly sliced chicken breasts)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt

Potatoes

  • 2 lbs petite (baby) Yukon golden potatoes (about 4 cups halved/chopped potatoes)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 3 cloves garlic
  • 1/4 cup grated parmesan cheese (the cheap stuff in the green can)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt (more or less to taste)

Instructions

  • Prepare the chicken first so it can marinate. Cut each chicken breast in half (horizontally) so you have 2 thin pieces of chicken from each chicken breast. If you use pre-cut thinly sliced chicken breasts than skip that first step. You need 4 pieces of thin chicken for this recipe.
  • Combine thinly sliced chicken breasts, fresh lemon juice, olive oil, garlic, Italian seasoning, and salt into a gallon-sized Ziploc bag. Shake the bag, and use your hands, to mix the chicken and seasonings together in the bag. Let sit in the fridge for at least 20 minutes while you prepare and cook the potatoes.
    * If wanted, you can let the chicken marinate for up to 4 hours before you need it.
  • Heat oven to 400°. Prepare a cookie sheet/sheet pan with sides (12" x 18") and spray generously with cooking spray OR you can line with parchment paper or tin foil (spray it with cooking spray to ensure no sticking).
  • In a bowl or gallon-sized Ziploc bag combine the halved baby potatoes, lemon juice, olive oi, garlic, parmesan cheese, basil, and salt. Shake or stir together until all potatoes are coated in seasoning. Dump out onto the prepared cookie sheet and separate so no potatoes are touching. Cook for 15 minutes.
  • Move potatoes to either side of the tray and lay the chicken down the middle. I also pour the extra marinade from the bag over the chicken.
    Cook for an additional 20 minutes or until chicken reaches correct temperature of 165°.
    ** Even with the cooking spray the potatoes tend to stick to the pan. Just use a spatula to scrape them off the pan and move them to the side. The potatoes may seem dry after the first cook time but the juice & marinade from the chicken will bake with them the second bake time and moisten everything back up.
  • Serve immediately! Garnish with fresh lemon slices and chopped parsley if wanted.

Notes

This recipe has 4 adult servings (because of the 4 chicken breasts) but if you are feeding a family of small kids than you can easily feed 6 with this recipe. I have 4 kids plus my husband and I, and there is plenty whenever I make this. My kids only eat half a chicken breast. 
It's best to use the cheap, grated parmesan cheese that comes in the green Kraft can. Fresh, shredded parmesan cheese will just burn while in the oven for the longer cook time. 

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