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Sheet Pan Lemon Pepper Chicken and Potatoes

Close-up of crispy Sheet Pan Lemon Pepper Chicken and Potatoes garnished with lemon slices.
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Prepare a complete, flavorful dinner with chicken and potatoes cooked together on one sheet pan for easy cleanup.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1.5 lb Yukon Gold or red potatoes, quartered
  • 1/4 cup olive oil
  • 3 tablespoons lemon pepper seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, thinly sliced

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed 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, garlic powder, salt, and black pepper. Toss until the potatoes are evenly coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
  4. In the same bowl, toss the chicken pieces with the remaining 2 tablespoons of lemon pepper seasoning.
  5. Arrange the seasoned chicken pieces among the potatoes on the baking sheet, ensuring everything is in a single layer for even cooking.
  6. Place the thin lemon slices over the chicken and potatoes.
  7. Bake for 25 to 30 minutes, stirring the potatoes halfway through, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the potatoes are tender and lightly browned.
  8. Serve immediately.

Notes

  • For crispier potatoes, you can parboil the potatoes for 5 minutes before tossing them with oil and seasoning.
  • If you add vegetables like broccoli or carrots, cut them into uniform sizes and add them to the pan for the last 15 minutes of cooking so they do not burn.
  • Use chicken thighs for juicier results; use breasts for lower fat content.

Nutrition

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