Lemon Garlic Roasted Chicken with Potatoes
This Sheet Pan Lemon Garlic Roasted Chicken and Potatoes is full of zesty flavor. The chicken and potatoes are bathed in plenty of herbs and a delicious bright citrus sauce to make your taste buds dance. I love sheet-pan meals! I’ve been making this Sheet-Pan Lemon Garlic Roasted Chicken long before they were all the rage. Sheet-pan meals are great when you want to cook something fast without sacrificing flavor. Plus, they mostly contain protein, starch, veggies, and herbs. The best part about sheet pan meals is turning them into meal prep. Store any leftovers in airtight containers in one serving size, and you have lunch for the next few days! It comes together quickly and is guaranteed to please the whole family.
Easy Lemon Garlic Roasted Chicken Recipe Highlights
It’s easy, impressive, and incredibly tasty! It comes together quickly. Perfect for meal prep. It’s all done on one sheet pan.
2 – Pour over chicken and potatoes
If time allows it, marinate for 15 minutes or longer in the fridge. You’ll need:
Potatoes: Baby potatoes cut in half are a great size for even cooking. You can also use all-purpose potatoes like yellow / Yukon Gold or white potatoes. Make sure you don’t cut them too big; otherwise, they’ll take too long to cook. Chicken: This time, I used thighs skin-on, bone-in, and trimmed of excess fat, but you can use drumsticks or chicken breasts. Lemon Garlic Marinade/Sauce: We combine olive oil, lemons (juice and zest), garlic, oregano, rosemary, salt, and pepper. You can add a bit of red pepper flakes for a bit of a kick.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down). In three easy steps… you can make this incredibly delicious dinner:
1 – Combine the Sauce Ingredients
The marinade/sauce is everything in this recipe! Sometimes, I double the quantities just to have enough sauce to cover the potatoes and chicken.
3 – Bake.
Roast for 35- 40 minutes, or until a thermometer inserted in the chicken reads 165° F, and the potatoes are tender. Halfway through the baking process, carefully flip the chicken and potatoes for even cooking That’s it… it couldn’t be easier!
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How to reheat
Reheat your chicken and potatoes leftovers covered with foil in the oven at 375º F for 10-15 minutes, or until warmed through. If you want to bring back the crispness, broil them for the last 3 minutes. Originally posted in March 2018, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
