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Easy Juicy Sheet Pan Lemon Herb Chicken and Potatoes

Easy Juicy Sheet Pan Lemon Herb Chicken and Potatoes

A simple one-pan dinner featuring juicy lemon-marinated chicken and perfectly roasted baby potatoes. Fresh herbs, garlic, and a touch of honey create a bright, savory dish with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 4 pieces chicken thighs or breasts bone-in for juicier results or boneless for quicker cooking
  • 1.5 pounds baby potatoes halved
  • 1 whole lemon zested and juiced
  • 3 tbsp olive oil
  • 3 cloves garlic minced or sliced
  • 2 sprigs fresh rosemary
  • 1 tbsp fresh thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 cup white wine or chicken broth optional

Method
 

  1. Preheat the oven to 425°F (220°C) and position the rack in the center.
  2. In a bowl, whisk together lemon juice, lemon zest, olive oil, garlic, Dijon mustard, honey, rosemary, thyme, salt, and pepper to make the marinade.
  3. Toss the chicken pieces in the marinade until well coated. Let rest for 10 minutes.
  4. Halve the baby potatoes and toss with a little olive oil, salt, and pepper.
  5. Spread the potatoes evenly on a sheet pan and nestle the chicken pieces among them, skin-side up if using skin-on chicken.
  6. Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
  7. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs and lemon slices if desired.

Notes

For extra crispiness, broil for the last 2–3 minutes. This dish pairs well with a simple green salad or steamed vegetables.