My Sheet Pan Lemon Chicken with Potatoes & Herbs is an easy, Earthy and delicious dinner you can make on one pan. This is a bright and flavorful dish that is simple and everyone will love it. Save it to Pinterest so you can make it!
It is spring in Michigan this week. I think we can safely say it has finally broken through. I’m watching the daffodils all bloom and the tulips push up. The sun is bright and beautiful between days of spring showers and the farm is coming alive again after a sleepy winter. Beautiful spring days always have me craving beautiful, fresh spring flavors like lemon and the freshest seasonal vegetables. My Sheet Pan Lemon Chicken with Potatoes, Asparagus and Herbs is one of those classic recipes that incorporates those bright flavors all together. It is a combination of beautiful flavors that are Earthy and savory while giving you a full meal packed with protein and vegetables.
The best chicken to use in the dish
For the chicken in my Sheet Pan Lemon Chicken, I use boneless, skinless chicken thighs. I love using thighs in recipes because they retain moisture much better than chicken breasts. In this case I decided to use boneless because it is what my kids prefer. If you prefer to use bone-in you can do that too. You may have to cook the meat for 5 minutes just a bit longer to account for the bone. If you prefer to use chicken breasts, you can also use those. I would make sure to pound them out and make sure the thickness is about 1 1/2 inches. Be aware they might come out a little drier roasting at the high temperature this recipe calls for.
My marinade and seasoning mix
The key to having really amazing roasted chicken is always the seasoning. When it comes to my Sheet Pan Lemon Chicken with Potatoes, Asparagus and Herbs, I use a marinade for the chicken. Then I season it directly with fresh herbs and salt and pepper before it goes into the oven. In the marinade itself, I use a base of extra virgin olive oil, lemon zest, fresh lemon juice, oregano, paprika and garlic powder.
A few spoonfuls of this are added to the potatoes and onions while they roast up and then the rest is add on top of the chicken in a bowl so the chicken is covered in flavor.
Once the asparagus and chicken is added to the sheet pan, everything is sprinkled with some fresh thyme, dil, coarse sea salt and fresh cracked pepper.
What to serve with Sheet Pan Lemon Chicken with Potatoes, Asparagus & Herbs
When it comes to serving my Sheet Pan Chicken with Potatoes, Asparagus & Herbs, you really have everything you need in a meal right there. However, if you want to round it our a little more or even extend the dish to serve more people you can serve this over a bed of arugula or spinach for more a salad take on the the meal. Some very lightly sautéed kale would be wonderful with it as well. Just heat about 1 tbsp of extra virgin olive oil in a sautee pan, add the kale and cook until the color brightens a bit and it just starts to become more pliable and a little limp.
Tips for making my Sheet Pan Lemon Chicken with Potatoes, Asparagus & Herbs
- Make sure to cut the woody ends off the asparagus. For some reason, whenever Kevin makes asparagus he never remembers to do this so I thought a reminder might be nice. 🙂
- For the potatoes I used a baby yellow potato. They are about 1 1/2 inches thick. If you cannot find those you can also use fingerling potatoes cut in half or a regular sized yellow potato cut into 1 1/2 inch pieces. Just make sure to really get the extra virgin olive oil marinade all over those sliced pieces so they don’t stick.
- Make sure to use the highest quality extra virgin olive oil you can find. Since it is the base of the marinade you want it to be good.
- Use your hands to toss the potatoes and onions with the marinade and the marinade with the chicken. I know some people don’t like touching raw chicken but it is the best way to get the marinade incorporated over it all. Just wash your hands after.
- Use fresh squeezed lemon juice versus the pre-squeezed you might find in the store. I know sometimes it might seem like an easy swap but it is just not as good.
- The sheet pan I used is 18×13. Find a similar size {HERE}. You can also use a larger one if you would like to make more. I used 7 chicken thighs but you should have enough marinade for about 9 thighs.
- Also, if you really love lemon and want more lemon flavor, squeeze a little lemon juice over your individual dish. In our house Keira and I really love lemon but Kevin and Roman prefer lighter lemon flavors.
Saving the leftovers
If you have leftovers you can save them in the refrigerator in an airtight container for up to three days. Reheat it in the microwave for about 2-3 minutes or reheat it on a sheet pan int he oven. Toss it all with about 1 tablespoon of water to help it rehydrate, and bake at 350 for about 7 minutes.
Looking for more easy dinner recipes?
If you are looking for more easy, savory dinner recipes, try these!
- Cider Maple Oven Roasted Cornish Hens {HERE}
- Recipe for Cottage Pie {HERE}
- Sheet Pan Kielbasa and Vegetables {HERE}
- French Onion Chicken {HERE}
- Italian Stuffed Flank Steak {HERE}
- Golden Beet Salad {HERE}
- White Wine Dijon Chicken {HERE}
- Chicken Satay Skewers with Peanut Sauce {HERE}
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Thank you so much for joining me today, friends! I hope that you love my Sheet Pan Lemon Chicken with Potatoes & Herbs and that you come back again to visit at the farmhouse. You can find the full, printable recipe below. Happy eating!
Sheet Pan Lemon Chicken with Potatoes & Herbs
Equipment
- 1 18 x13 inch baking sheet If you want to make more, use a larger baking sheet.
Ingredients
Lemon Marinade Mix
- 1/3 cup extra virgin olive oil
- Zest of 1 lemon
- 4 cloves grated or pressed garlic
- Juice of 1 ripe lemon
- 1 1/2 tbsp dijon mustard
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp coarse sea salt
- 1/4 tsp fresh cracked black pepper
Ingredients for the Sheet Pan Lemon Chicken with Potatoes
- 1 lb baby potatoes or fingerling potatoes halved
- 1/3 large yellow onion, sliced
- 3 tbsp fresh thyme leaves. divided
- 3 tbsp fresh chopped dill, divided
- 1 1/4 - 1 1/2 lbs boneless skinless chicken thighs I used 7 chicken thighs
- 1 lb fresh asparagus spears, sliced with the woody ends removed and discarded
- 1 slice lemon for each piece of chicken, cut to about 1/4 inch thickness
- Sea salt and fresh cracked pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Whisk together all the ingredients for the marinade mix. Add the potatoes and onions to a baking sheet and spoon two to three table spoons of the marinade mix over them. Mix so that all the vegetables are covered. Sprinkle on half the thyme and dill. Roast for 20 minutes.
- Place the chicken in a bowl and coat with the rest of the marinade. Mix with your hands to ensure the chicken is fully covered everywhere. Set it aside.
- When the time is done on the potatoes, remove them from the oven and push them to one side of the pan with a spatula. Add the cut asparagus and mix together with the other vegetables.
- Place the marinaded chicken thighs on the sheet pan. Discard the marinade in the bowl.
- Sprinkle the breasts with the rest of the thyme and dill. Add the lemon slices to the sheet pan throughout. If you add them to the top of the chicken directly just know it can impact browning but should not impact doneness. Bake for 20-25 minutes until the chicken thighs are cooked through and the potatoes are tender.
- Before serving sprinkle with a little more fresh thyme and top with sea salt and fresh cracked pepper as desired. If you want a more lemony flavor, you can squeeze a little more fresh lemon over the chicken breast too.
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