Go Back
- 4 boneless, skinless chicken breasts - 1 lb baby potatoes, halved - 3 tablespoons olive oil Lemon herb chicken starts with fresh, quality ingredients. Chicken breasts provide a lean protein base. Baby potatoes add heartiness and texture. Olive oil brings moisture and flavor to the dish. - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Juice and zest of 2 lemons Fresh herbs elevate the dish. Garlic adds a strong flavor. Rosemary and thyme bring earthiness. Lemon juice and zest add brightness, making each bite fresh and lively. - 1 teaspoon paprika - Salt and pepper to taste Paprika offers a subtle smokiness. Salt and pepper enhance all the other flavors. Together, these ingredients create a delicious balance in the dish. Each element works together to ensure the chicken and potatoes shine. First, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, grab a large mixing bowl. In this bowl, combine three tablespoons of olive oil, the juice of one lemon, and the zest of the same lemon. Add four minced garlic cloves, one tablespoon of chopped fresh rosemary, one tablespoon of chopped fresh thyme, one teaspoon of paprika, and salt and pepper to taste. Whisk all these ingredients until they blend well. Now, take your four boneless, skinless chicken breasts and add them to the bowl. Make sure to coat them fully with the marinade. Let them sit for at least 15 minutes. This helps the chicken soak up all the great flavors. While the chicken marinates, prepare your sheet pan. Take one pound of halved baby potatoes. Spread them out on the pan. Drizzle a little olive oil over the potatoes. Then, sprinkle them with salt, pepper, and half of the leftover herb mix. Toss the potatoes so they get coated evenly. Make a space in the center of the pan for the chicken. Place the marinated chicken breasts there. Pour the rest of the marinade over the chicken. Finally, lay lemon slices on top of the chicken for extra flavor. Put the sheet pan in the preheated oven. Bake for 25-30 minutes. To check if your meal is ready, cut into the chicken. It should be white and the juices should run clear. The potatoes should also be tender and golden brown. After baking, take the pan out of the oven. Let it rest for a few minutes before serving. This waiting time allows the juices to settle. Garnish with fresh parsley for a nice touch before you dig in! For the best flavor, I recommend marinating chicken for at least 15 minutes. This short time gives the chicken a good soak in the tasty mix. If you have more time, let it sit for up to 2 hours in the fridge. This longer soak lets the flavors spread even more. To ensure an even flavor, make sure to coat each chicken breast well. Use your hands or a spoon to mix them gently in the marinade. You can also poke some small holes in the chicken. This helps the marinade seep in better. For crispy potatoes, cut them into halves or quarters. Aim for pieces about the same size, around 1 to 2 inches. This way, they cook evenly and turn golden brown. Drizzle olive oil on the potatoes before seasoning them. Use enough to coat them well but not drown them. Sprinkle salt and pepper, then toss them to spread the seasoning. You can also add some of the leftover herb mix for extra flavor. Pair this dish with a fresh green salad or some steamed veggies. The bright flavors of lemon and herbs will complement them well. You can also serve it with crusty bread to soak up the juices. For presentation, garnish the chicken and potatoes with fresh parsley. This bright green adds color and makes the dish look more appealing. You can also add lemon slices on the side for a nice touch. {{image_2}} You can use different cuts of chicken for this dish. Thighs add juicy flavor. Drumsticks offer a fun way to eat. Each cut cooks a bit differently, so check for doneness. Substituting with other meats works well, too. Try pork tenderloin or turkey. Just adjust cooking times based on the meat you choose. Adding colorful bell peppers or carrots brightens the dish. They add crunch and flavor. Chop them into bite-sized pieces for even cooking. Adjust cooking times if you add veggies. Bell peppers cook faster than potatoes. Add them halfway through baking to avoid mushiness. Trying different herbs or spices can change this recipe. Basil or oregano can offer a fresh twist. Experiment with what you love best. You can also add heat with chili flakes or hot sauce. This gives the dish a nice kick. Just start with a little, then taste and adjust. To keep your Lemon Herb Chicken and Potatoes fresh, follow these tips: - Refrigeration: Store leftovers in the fridge within two hours of cooking. - Containers: Use airtight containers to prevent moisture loss and spoilage. Glass or BPA-free plastic works well. When it’s time to enjoy your leftovers, reheating them properly is key: - Methods: Use the oven, stovetop, or microwave. The oven or stovetop will keep the chicken and potatoes crispy. - Texture and Flavor: Add a splash of olive oil or broth when reheating to keep them moist. You can freeze your dish for later enjoyment: - Cooked Dish vs. Components: Freeze the chicken and potatoes separately for best results. This helps preserve texture. - Thawing and Reheating: Thaw overnight in the fridge. Reheat in the oven at 350°F (175°C) until heated through. This keeps flavors fresh. Yes, you can use frozen chicken and potatoes. Cooking from frozen is simple. Just remember to adjust the cooking time. For frozen chicken breasts, increase the bake time by 10 to 15 minutes. Check that the chicken reaches 165°F (75°C). For frozen potatoes, they may need extra time to become tender. You can prep this dish ahead of time. Marinate the chicken and store it in the fridge for up to 24 hours. You can also chop the potatoes and mix them with oil and herbs. Store them in an airtight container. When ready, just assemble and bake. This makes weeknight dinners quick and easy. The best way to check if chicken is done is to use a meat thermometer. Insert it into the thickest part. The chicken must reach 165°F (75°C). If you don’t have a thermometer, look for clear juices when you cut the chicken. The meat should not be pink. This lemon herb chicken is simple, delicious, and perfect for any meal. We covered the key ingredients, from chicken breasts to fresh herbs. You learned how to marinate and cook the dish step-by-step, ensuring tasty results. We shared tips for crispy potatoes and ways to customize flavors. In the end, this recipe is versatile and easy to follow. It suits any home cook, enhancing your meals with fresh ingredients. Enjoy this meal, and don't hesitate to experiment with your favorite flavors!

Lemon Herb Chicken and Potatoes Sheet Pan

Savor the flavors of Lemon Herb Chicken & Potatoes Delight! This easy recipe features juicy chicken breasts marinated in zesty lemon and fresh herbs, paired with tender baby potatoes. In just 45 minutes, you can create a delicious and vibrant meal that’s sure to impress. Ready to elevate your dinner game? Click through to explore this mouthwatering recipe! #LemonHerbChicken #EasyRecipes #DinnerIdeas #CookingInspiration
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 lb baby potatoes, halved

3 tablespoons olive oil

2 lemons (juice and zest of one, slices of the other)

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, paprika, salt, and pepper. Whisk together until well blended.

      Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Allow them to marinate for at least 15 minutes for the flavors to meld.

        On a large sheet pan, arrange the halved baby potatoes. Drizzle with a little olive oil, and sprinkle with salt, pepper, and half of the remaining herb mixture. Toss to coat the potatoes evenly.

          Make room in the center of the sheet pan and place the marinated chicken breasts. Pour the remaining marinade over the chicken and lay lemon slices on top of the chicken.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.

              Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley for an added touch.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4