Description
Lemon Garlic Chicken and Potatoes is a simple, flavorful one-pan dinner featuring juicy chicken breasts or thighs paired with tender baby potatoes, all roasted to perfection in a bright, buttery lemon garlic sauce. Infused with fresh herbs and classic Italian seasoning, this comforting American dish is perfect for busy weeknights and offers a wholesome, gluten-free meal that the whole family will enjoy.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs
Potatoes
- 1½ pounds baby potatoes, halved
Sauce and Seasonings
- 3 tablespoons olive oil (divided)
- 4 cloves garlic, minced (divided)
- 1 lemon, juiced and zested
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the potatoes and chicken perfectly.
- Prepare Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, Italian seasoning, paprika, salt, and black pepper until evenly coated.
- Roast Potatoes: Spread the potatoes out on a large sheet pan in a single layer and roast in the preheated oven for 15 minutes to start the cooking process and develop a crispy exterior.
- Make Sauce & Prep Chicken: While the potatoes roast, combine the remaining 1 tablespoon olive oil, the remaining garlic, lemon juice, lemon zest, and melted butter in a bowl. Brush this bright, flavorful mixture generously over the chicken breasts or thighs.
- Add Chicken to Potatoes: Remove the sheet pan from the oven carefully. Nestle the prepared chicken pieces among the partially roasted potatoes to allow flavors to meld while finishing cooking.
- Finish Baking: Return the sheet pan to the oven and bake for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and golden brown.
- Garnish & Serve: Remove from oven, sprinkle the dish with chopped fresh parsley for a bright, herbal finish, and serve warm with lemon wedges on the side for extra zing.
Notes
- For extra veggies, add green beans or asparagus to the sheet pan during the last 10 minutes of baking.
- Using chicken thighs instead of breasts keeps the meat especially juicy and flavorful.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
