Sheet Pan Lemon Pepper Chicken & Potatoes

Sheet Pan Lemon Pepper Chicken & Potatoes

Jump to Recipe

Roasted Lemon Pepper Chicken on a sheet pan is easy, impressive, and delicious!

Lemon Pepper Chicken and Potatoes meets the sheet pan for an easy, satisfying dinner. My husband loves lemon pepper so this recipe was a total hit for him. The chicken, potatoes, red onions, and lemon wedges, get a generous coating of the most delicious lemony dressing. It all roasts to perfection in a hot oven until golden brown. Ps…Those lemon wedges aren’t just for looks; squeeze that roasted goodness all over your chicken and potatoes. Serve with a simple green salad and your meal is complete.

Let’s eat!🤍

Sheet Pan Lemon Pepper Chicken and Potatoes

Roasted Lemon Pepper Chicken on a sheet pan is easy, impressive, and delicious!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course

Ingredients
  

  • 6 large boneless skinless chicken thighs I swapped out a couple thighs with chicken breast to please the white-meat lovers in the family
  • 5 medium size potatoes, peeled, and cut in 1 inch cubes
  • 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 1/2 tsp brown sugar
  • 1 lemon, zested and juiced
  • 1-2 garlic cloves, minced If you like it garlicky, mince 2 cloves
  • 3/4 tsp Italian seasoning I like McCormick Perfect Pinch
  • 1 1/2 tsp Johnny's seasoned pepper (no salt) plus extra for adding later This seasoning is one of my favorites! A must have in your pantry.
  • 1/4-1/2 tsp red pepper flakes optional
  • 1/2 tsp salt, or to taste

Instructions
 

Heat oven to 425 degrees F. Line a large sheet pan with foil and spray generously with non-stick cooking spray,

  • In a large bowl add the peeled, cut potatoes and fill with water until covered. Let sit while you get all the other ingredients ready.
  • In a small bowl combine the lemon dressing ingredients and set aside.
  • Lay chicken out on foil lined sheet pan and use half of the dressing to coat each piece on both sides. The remaining dressing will be used for the potatoes.
  • Strain the potatoes and pat dry. Scatter potatoes, red onion, and lemon wedges in between the chicken pieces and drizzle with the rest of the lemon dressing. Use a spoon or your hands to toss and coat potatoes and onions.
  • Sprinkle with a little more Johnny's seasoned pepper if you like an extra kick. Roast in oven for 35-40 minutes or until potatoes are tender and chicken is cooked through and golden. NOTE: If you like your chicken extra golden, broil on high for 1-2 minutes after the chicken is done and potatoes are tender.
  • Squeeze the roasted lemon wedges over the top of everything and garnish with fresh parsley.

Notes

~Soaking the potatoes in water for a few minutes helps release some of the starch. This creates a crispier outside and preserves that fluffy potato inside. 
Keyword Chicken, Chicken and potatoes, Lemon pepper chicken, Sheet pan meals



Leave a Reply

Your email address will not be published.

Recipe Rating