Sheet Pan Lemon Pepper Chicken & Potatoes

This fast and easy Sheet Pan Lemon Pepper Chicken and Potatoes is a family favorite. It’s light and fresh and bursting with zesty lemon flavor.

Recipe Modified 11/10/2023

Why you’ll love Sheet Pan Lemon Pepper Chicken and Potatoes

My husband loves anything with lemon pepper so I knew he would be excited to have an entire meal centered around these zesty flavors. Like my Greek Chicken Sheet Pan Meal, this Sheet Pan Lemon Pepper Chicken and Potatoes is a fast and easy meal that comes together in 10-minutes and only takes 40-minutes to roast in the oven. It has a bright fresh flavor from the lemon and a kick of heat from the black pepper. Serve with a simple green salad for an easy weeknight meal.

Ingredients For Lemon Pepper Chicken and Potatoes:

• Boneless skinless chicken breast, or use 6 small boneless skinless chicken thighs
• Baby potatoes
• Red onion
• Fresh parsley
• Lemons
• Olive oil
• Lemon zest
• Dijon mustard
• Garlic cloves
• Brown sugar or honey
• Italian seasoning
• Lemon pepper seasoning
• Salt and pepper

Chicken:

Depending on my mood or what I have on hand, we love this meal with both chicken breasts and thighs. If using chicken thighs make sure they are on the smaller side so they cook evenly with the potatoes. You can even do a combination of both white and dark meat as long as they are both relatively the same size.

Add Additional Veggies:

For a complete meal add additional veggies like broccoli, fresh green beans, Brussels sprouts, or zucchini. Make sure veggies are cut on the larger side so they don’t overcook before the chicken and potatoes have a chance to cook.

Step by Step Lemon Pepper Chicken and Potatoes:

Step 1. Add all the dressing ingredients to a small bowl and whisk to combine well. Set aside while you prepare the rest of the ingredients.

Step 2. Heat oven to 425℉ and prepare a large sheet pan with non-stick cooking spray and parchment paper if you have it.

Step 3. Place prepared potatoes, onions, and any other veggies you are using on the sheet pan. Pour half of the dressing and use your hands or a large spoon to coat veggies. Spread out evenly leaving a large space in the middle for the chicken.

Step 4. Lay chicken flat in the empty space on the sheet pan and use the rest of the dressing to coat both sides of the chicken. Scatter fresh lemon slices on top of the veggies and chicken then sprinkle the top with a little more lemon pepper seasoning.

Step 5. Place in preheated oven and roast for 35-40 minutes or until chicken is cooked through and potatoes and veggies are tender. Top with fresh parsley and squeeze roasted lemon wedges over the chicken and veggies.

Leftovers:

If you are lucky enough to have leftovers the veggies and chicken are perfect over fresh greens. Drizzle with olive or avocado oil and fresh lemon juice for a delicious lunch or second day dinner.

OTHER Sheet Pan Meals YOU MIGHT ENJOY:

• Greek Chicken Sheet Pan Meal
• Pesto Chicken Sheet Pan Meal
• Sheet Pan Roasted Veggies and Couscous
• Sheet Pan Chicken or Steak Fajitas

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Let’s eat!🤍

Sheet Pan Lemon Pepper Chicken and Potatoes

This fast and easy Sheet Pan Lemon Pepper Chicken and Potatoes is a family favorite. It's light and fresh and bursting with zesty lemon flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Calories 426 kcal

Ingredients

  

• 4 medium boneless skinless chicken breast, or use 6 small boneless skinless chicken thighs
• 1 pound baby potatoes cut in half or in quarters
• 1 large red onion, quartered
• 2 tbsp flat leaf parsley, chopped fine
• 1 large lemon cut in 8 wedges

Lemon Pepper Dressing

• 4 tbsp olive oil
• 1 lemon, zested and juiced
• 1 tsp Dijon mustard
• 1 garlic clove, minced If you like it garlicky, mince 2 cloves
• 1 1/2 tsp brown sugar or honey
• 3/4 tsp Italian seasoning I like McCormick Perfect Pinch
• 1 1/2 tsp lemon pepper seasoning such as Dash
• 1 tsp kosher salt
• 3/4 tsp black pepper

Instructions

 

Heat oven to 425 degrees F. Coat a large sheet pan with non-stick cooking spray or use parchment paper if you have it.

• In a small bowl combine all the lemon dressing ingredients and set aside.
• Prep the potatoes and onions and add them to the prepared sheet pan. Pour 1/2 of the lemon dressing over the veggies and toss to combine. Spread out in a single layer making room for the chicken to lay flat on the surface.
• Place the chicken on the sheet pan and use the remaining dressing to coat both sides of the chicken. Scatter the top with lemon slices and sprinkle more lemon pepper if desired.

  Roast in the oven for 35-40 minutes or until chicken is cooked to 165° and potatoes are tender.
• Squeeze the roasted lemon wedges over the chicken and veggies and garnish with fresh parsley.

Notes

Tips:

 

Add Additional Veggies– For a complete meal add additional veggies like broccoli, fresh green beans, Brussels sprouts, or zucchini. Make sure veggies are cut on the larger side so they don’t overcook before the chicken and potatoes have a chance to cook.

 

Leftovers-If you are lucky enough to have leftovers the veggies and chicken are perfect over fresh greens. Drizzle with olive or avocado oil and fresh lemon juice for a delicious lunch or second day dinner.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 4
Amount per serving
Calories	426
% Daily Value*
Total Fat 22.7g	29%
Saturated Fat 4.5g	22%
Cholesterol 101mg	34%
Sodium 128mg	6%
Total Carbohydrate 19.4g	7%
Dietary Fiber 3.8g	13%
Total Sugars 3g
Protein 36.4g
Vitamin D 0mcg	0%
Calcium 64mg	5%
Iron 5mg	29%
Potassium 824mg	18%

 

 

 

 

Keyword baby potatoes, Chicken, Chicken and potatoes, Easy weeknight dinners, Lemon pepper chicken, Lemons, Red onion, Sheet pan meals

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