A simple recipe for cooking chicken and potatoes together on one sheet pan using lemon pepper seasoning for a quick weeknight dinner with minimal cleanup.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces
1.5 lbs small Yukon Gold or red potatoes, quartered
3 tablespoons olive oil, divided
3 tablespoons lemon pepper seasoning, divided
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon, thinly sliced
Instructions
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, 1 tablespoon of lemon pepper seasoning, oregano, and garlic powder. Spread the potatoes in a single layer on one half of the prepared baking sheet.
In the same bowl, toss the chicken pieces with the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon pepper seasoning, salt, and black pepper. Arrange the chicken pieces on the other half of the baking sheet, keeping them separate from the potatoes.
Place the thin lemon slices evenly over the chicken pieces.
Bake for 20 minutes.
Remove the sheet pan from the oven. Carefully toss the potatoes and flip the chicken pieces. Return the pan to the oven.
Bake for another 10 to 15 minutes, or until the potatoes are tender and slightly browned, and the chicken reaches an internal temperature of 165°F (74°C).
Serve immediately directly from the pan.
Notes
For crispier potatoes, you can parboil the potatoes for 5 minutes before tossing them with the oil and seasoning.
If you use chicken thighs, they may require 5 to 7 minutes more cooking time than breasts.
You can add 1 cup of broccoli florets or sliced bell peppers during the last 15 minutes of cooking for extra vegetables.