Sheet Pan Citrus Herb Chicken and Potatoes

Sheet Pan Citrus Herb Chicken and Potatoes is a one pan dinner 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!

Course Dinner

Cuisine American

Keyword sheet pan citrus herb chicken and potatoes, sheet pan dinner recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 425kcal

Author Jessica - Together as Family

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
½ teaspoon black pepper
4 boneless, skinless chicken breasts
1½ 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 425℉. 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, ½ teaspoon black pepper
Add in the chicken breasts, halved potatoes, and red onion wedges. Toss to coat everything evenly.
4 boneless, skinless chicken breasts, 1½ 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 165℉) 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

Serving Size Tip : I feed 4 kids, which means most of them won't eat a whole chicken breast, so I cut each chicken breast in half horizontally so I end up with two thinner pieces of chicken breast from each breast. A total of 8 thinner pieces. That way, in my family of 6, everyone has their own smaller piece of chicken that they'll actually eat it all.

Herbs : I recommend using the fresh herbs, but if they're not available, you can use half the amount of dried herbs instead.

Nutrition