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Sheet Pan Lemon Pepper Chicken and Potatoes

Close-up of Sheet Pan Lemon Pepper Chicken and Potatoes with roasted lemon slices in a white baking dish.
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Make a complete, flavorful meal with chicken and potatoes cooked on one baking sheet for easy cleanup.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1.5 inch pieces
  • 1.5 lb small potatoes (Yukon Gold or red), quartered
  • 1/4 cup olive oil
  • 2 tablespoons lemon pepper seasoning
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large lemon, thinly sliced

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the quartered potatoes, olive oil, 1 tablespoon of the lemon pepper seasoning, oregano, and garlic powder. Toss until the potatoes are evenly coated.
  3. Spread the seasoned potatoes in a single layer on one half of the prepared baking sheet.
  4. Add the chicken pieces to the same bowl (no need to wash it). Add the remaining 1 tablespoon of lemon pepper seasoning, salt, and black pepper. Toss the chicken to coat it well.
  5. Arrange the seasoned chicken pieces on the other half of the baking sheet, ensuring they are not overcrowded.
  6. Place the thin lemon slices over the chicken and potatoes.
  7. Bake for 25 to 30 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
  8. Serve directly from the pan.

Notes

  • For crispier potatoes, you can roast them alone for 10 minutes before adding the chicken to the pan.
  • You can substitute broccoli florets or green beans for half the potatoes if you prefer more vegetables.
  • Use fresh lemon juice over the finished dish for an extra bright flavor.

Nutrition

Find it online: https://epicureempire.com/sheet-pan-lemon-pepper-chicken-potatoes/