Baked chicken and potatoes on a sheet pan for a super easy cook and clean up. Marinated in a delicious lemon and herb marinade, leaving you with juicy, flavorful chicken.
Are you looking for a simple, delicious, and wholesome meal that can be prepared with minimal effort? Look no further than this sheet pan baked chicken and potatoes recipe! With juicy lemon and herb potatoes and tender, flavorful chicken, this dish is sure to please even the pickiest eaters.
Using only a handful of ingredients, this recipe is perfect for those busy weeknights when you need a quick and satisfying meal on the table. The combination of citrusy lemon and fragrant herbs adds a burst of freshness to the rich flavors of the chicken and potatoes. Plus, everything is cooked together on a single sheet pan, making cleanup a breeze!
The succulent chicken, fluffy potatoes, and zesty flavors will have everyone coming back for seconds. So, why not give it a try and discover a new go-to meal for any occasion?
How To Make Baked Chicken And Potatoes
Ingredients needed
- Chicken (thighs, legs or breast)
- Yukon potatoes
- Lemons
- Cooking oil
- Italian seasoning
- Seasonings (listed below)
Quick tips before starting the recipe
- For the golden skin you see in the photos you will have to sear the chicken before placing in the oven. If you do not sear the chicken it may turn a little golden but not as much.
- For crispier potatoes, do not bake them with the chicken if you own two sheet pans. Baking them together the marinade will get mixed in with the potatoes giving them a wonderful flavor. But, this will also stop them from becoming crispy.
- Skin-on chicken thighs or legs are best for the recipe for maximum flavor but chicken breast can work as well. With the chicken breast you’ll need to pay close attention because they can easily dry out.
Making the baked chicken and potatoes on the sheet pan
- First, make the marinade for the chicken. Add the chicken to a plastic bag or bowl and submerge the chicken in the marinade. Allow to sit for at least 30 minutes to 4 hours.
- Preheat the oven to 400F.
- If you plan to sear the chicken do it straight from the marinade then move to next steps.
- Next, oil the sheet pan. Chop up the Yukon potatoes and toss in 1/4 cup of oil and a teaspoon of salt and half a teaspoon of black pepper.
- In the oil sheet pan add the chicken skin side up. You can also pour the marinade in the pan as well to flavor the potatoes. See helpful tips above.
- Add the chopped potatoes to the sheet pan. Place the pan in the oven and bake for 40 minutes.
- Remove the baked chicken and potatoes and allow to cool a bit before serving.
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Baked Chicken And Potatoes
Ingredients
- 1.5-2 pound skin-on chicken thighs
- 1.5-2 pound Yukon potatoes, chopped (depends on the size of sheet pan)
Marinade
- 1/2 cup fresh lemon juice (2-3 lemons)
- 1/4 cup oil (any neutral flavored cooking oil)
- 2 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- First, make the marinade for the chicken. Add the chicken to a plastic bag or bowl and submerge the chicken in the marinade. Allow to sit for at least 30 minutes to 4 hours.
- Preheat the oven to 400℉.
- If you plan to sear the chicken do it straight from the marinade then move to next steps.
- Next, oil the sheet pan. Chop up the Yukon potatoes and toss in 1/4 cup of oil and a teaspoon of salt and half a teaspoon of black pepper.
- In the oil sheet pan add the chicken skin side up. You can also pour the marinade in the pan as well to flavor the potatoes. See helpful tips above.
- Add the chopped potatoes to the sheet pan. Place the pan in the oven and bake for 40 minutes.
- Remove the baked chicken and potatoes and allow to cool a bit before serving.