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.
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% |