Lemon Chicken and Potatoes (sheet pan dinner recipe)
Lemon Chicken and Potatoes is a one sheet pan dinner recipe with crispy, soft lemon parmesan potatoes and juicy lemon garlic chicken breasts.
Servings 4 adults
- 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
- 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)
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.
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.