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Sheet Pan Citrus Herb Chicken and Potatoes is a sheet pan recipe with tender chicken breasts seasoned with fresh herbs and seasonings, roasted potato, and red onion. Make dinnertime cleanup a breeze with this sheet pan dinner!
Citrus Herb Chicken and Potatoes (Sheet Pan Dinner Recipe)
I love a good sheet pan meal for dinnertime! Not only is clean-up a breeze, but prep is so easy because everything goes onto one pan and then it bakes up all together.
I love the bright, citrus, and zesty flavors of the orange and lemons mixed with the fresh herbs like rosemary and thyme in this dinner recipe. Olive oil + citrus juice does wonders to create a juicy and ultra tender piece of chicken breast.
Ingredients Needed
- Olive Oil : I prefer using extra-virgin ‘light tasting’ olive oil because it has a lighter and milder taste compared to regular olive oil. However, use whatever olive oil you prefer in this recipe.
- Lemons : You will juice one lemon and slice the other lemon.
- Orange : Cut the orange in half and juice one half, and slice the other half.
- Garlic : Fresh garlic cloves that have been minced or pressed will provide the most flavor. However, feel free to use chopped garlic from a jar or garlic paste from a tube.
- Fresh Rosemary
- Fresh Thyme Leaves
- Dried Oregano
- Kosher Salt
- Black Pepper
- Boneless, Skinless Chicken Breasts : If I want more servings from this recipe, I cut each chicken breast in half horizontally, so I end up with a total of 8 thinner pieces of chicken (from the 4 chicken breasts).
- Baby Potatoes : Use red potatoes or Yukon gold potatoes. Cut each potato in half before adding them into the bowl with the chicken.
- Red Onion
- Fresh Parsley : Garnish for finishing the dish off with before serving.
How To Make Sheet Pan Citrus Herb Chicken (Printable Recipe Card)
Preheat the oven to 425 degrees F. Line a large baking sheet (12″x18″) with parchment paper and set it aside.
In a large bowl, whisk together the olive oil, lemon juice, orange juice, minced garlic, chopped rosemary, thyme leaves, dried oregano, salt, and pepper. Add in the chicken breasts, halved potatoes, and red onion wedges. Toss to coat everything evenly.
Arrange the orange slices on the prepared baking sheet and then add the chicken and potato mixture in a single layer over the orange slices. Arrange the lemon slices over top the chicken and potatoes.
Bake in the oven for 35-40 minutes or until the chicken is cooked through (internal temperature should be at least 165 degrees F) and the potatoes are fork tender and golden brown.
Remove the pan from the oven and sprinkle the fresh parsley over top. Let the chicken rest for 5 minutes before serving.
How To Store Leftovers
Any leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave until warmed through. Chilled leftovers are also really good as is or put them on top of a salad.
What Are Some Substitutions I Can Make?
- Chicken – Substitute with chicken thighs for a juicier meat or turkey breast slices for a leaner option.
- Baby Potatoes – If you can’t find baby potatoes use regular sized potatoes and cut into 1-inch chunks. Red potatoes or Yukon gold potatoes both work well in this recipe. I use a medley mix of baby potatoes that I find at Costco which has red, yellow, and purple potatoes in it. Cut the baby potatoes in half.
- Fresh Herbs – If fresh herbs aren’t available, use half the amount of dried herbs instead.
Recipe FAQ’s
What Other Vegetables Can I Add To This?
This recipe is quite versatile. You could add carrots, bell peppers, or Brussels sprouts for additional color and flavor. Just make sure to cut them into sizes that will cook evenly with the potatoes. Also, make sure to use a large enough sheet pan so everything can be in a single layer.
Can I Use Chicken Thighs Instead of Chicken Breasts?
Chicken thighs will work in this recipe and will add even more flavor due to their higher fat content. Adjust cooking time as needed, as thighs might cook a bit longer depending on their size.
Is It Necessary To Line The Sheet Pan With Parchment Paper?
Lining the sheet pan with parchment paper help prevent sticking and makes cleanup easier. However, you could also use aluminum foil or a silicone baking mat, or simply spray the sheet with cooking spray instead.
How Can I Ensure The Chicken Doesn’t Dry Out?
Making sure the chicken is not overcooked is critical to ensuring a juicy, moist, and not dry chicken breast. Using a meat thermometer is the best way to help avoid overcooking. Once the internal temperature of the meat reads 165 degrees F it can come out of the oven.
Can I Prepare This Ahead of Time?
Yes! I actually love to prepare the veggies and chicken inside the bowl with the marinade (as the recipe states) and then let it sit in the fridge, covered with plastic wrap, for a few hours before putting it onto the sheet pan for baking. Not only does the extra marinade time enhance the flavors but it also saves time at dinnertime.
More Sheet Pan Recipes You’ll Love
- Sheet Pan Chicken Fajitas
- Sheet Pan Mini Meatloaf Recipe
- Ground Beef Sheet Pan Quesadillas
- Sheet Pan Sugar Cookie Bars
- Sheet Pan Teriyaki Chicken and Vegetables
- Sheet Pan Cilantro Lime Chicken
- Sheet Pan Loaded Oven Baked Nachos
- Sheet Pan Chocolate Chip Pumpkin Bars
Sheet Pan Citrus Herb Chicken and Potatoes
Ingredients
- 1/4 cup olive oil
- 2 lemons (one juiced & one sliced)
- 1 large orange (half juiced & half sliced)
- 4 cloves garlic minced or pressed
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ยฝ teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 1ยฝ pounds baby red potatoes OR baby yellow potatoes (cut in half)
- 1 red onion (cut into wedges)
- 1 tablespoon finely chopped fresh parsley
Instructions
- Preheat the oven to 425โ. Line a large baking sheet (12"x18") with parchment paper and set it aside.
- In a large bowl, whisk together the olive oil, lemon juice, orange juice, minced garlic, chopped rosemary, thyme leaves, dried oregano, salt, and pepper.1/4 cup olive oil, 2 lemons, 1 large orange, 4 cloves garlic, 2 tablespoons fresh rosemary, 1 tablespoon fresh thyme leaves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ยฝ teaspoon black pepper
- Add in the chicken breasts, halved potatoes, and red onion wedges. Toss to coat everything evenly.4 boneless, skinless chicken breasts, 1ยฝ pounds baby red potatoes OR baby yellow potatoes, 1 red onion
- Arrange the orange slices on the prepared baking sheet and then add the chicken and potato mixture in a single layer over the orange slices. Arrange the lemon slices over top the chicken and potatoes.
- Bake in the oven for 35-40 minutes or until the chicken is cooked through (internal temperature should be at least 165โ) and the potatoes are fork tender and golden brown.
- Remove the pan from the oven and sprinkle the fresh parsley over top. Let the chicken rest for 5 minutes before serving.1 tablespoon finely chopped fresh parsley
Notes
Nutrition
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