Craving a hearty, home-cooked meal that's nutritious and simple to put together? My Sheet Pan Lemon and Rosemary Chicken and Potatoes is the quintessence of comfort food, now with a zesty edge. This one-pan marvel is ideal for those busy weeknight dinners, while also being elegant enough for a weekend gathering with the whole family.
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💝Why You Will Love This Recipe
- Everyday Comfort: The one pan chicken dinner is a comforting choice for any day of the week, especially in the chill of autumn and winter.
- Versatile Pairings: the dish goes well with varied sides. Try pairing it with a Strawberry Arugula Salad With Pecans And Avocado for a refreshing contrast.
- One-Pan Collection: A part of my one-pan dishes collection, it’s a ticket to easy cleanup on busy weeknights, alongside other quick fixes like Potatoes Au Gratin with Ham and Eggs or Easy No-Boil Mac And Cheese.
📝 Key Ingredients
- Olive Oil: The base for our zesty marinade, olive oil not only helps in roasting but also brings a mild fruity flavor to the dish.
- Lemon: Fresh lemon juice and its zest are the star ingredients that provide a zesty tang and brighten up the flavors.
- Dijon Mustard: Adds a tangy and mildly spicy note, enhancing the overall flavor profile of the marinade.
- Garlic: Fresh garlic complements the lemon and herbs.
- Red Onions: Sliced red onions caramelize during roasting, adding a hint of sweetness and a pop of color.
- Red Potatoes: Or substitute with Yukon Gold, tender baby potatoes, or small new potatoes for a similar texture and roasting quality.
- Chicken: Substitute with Turkey cuts for a lighter meat option. Use bone-in thighs, skin-on chicken pieces for better flavor.
- Dried Rosemary: For a different flavor, substitute with thyme or oregano for a different herbaceous note. Fresh rosemary is also accepted.
I used this Lemon Squeezer(affiliate link) for lemons, that actually works for different citrus fruits size. It is one of my favorite tools in the kitchen.
🧑🍳 How to make
- Make the marinade by mixing the olive oil, lemon zest, juice and mustard. On a rimmed baking sheet, toss the potatoes, chicken, onions, garlic and rosemary with the dressing.
- Spread the chicken and potatoes. Arrange the chicken and potatoes evenly on the sheet pan.
- Bake until the potatoes are golden brown and tender and the chicken is cooked through.
- Serve.
💡Expert tip
For an extra burst of flavor, toss in some fresh herbs like parsley or basil just before serving.
🥘 Variantions
Elevate this classic roast with some simple additions or alterations to fit your taste buds.
- Spicy: A sprinkle of chili flakes can add a fiery kick.
- Kid-friendly: Tone down the mustard and garlic for a milder flavor.
🔪Equipment
A sturdy, large-sized baking sheet and a reliable oven are the main equipment needed for this recipe. If using a convection oven, you might need to adjust the roasting time slightly. Check out this durable baking sheet (affiliate link) that’s perfect for roasting.
🙋♀️ Recipe Faqs
Yes, go for boneless skinless chicken breasts, or boneless chicken thighs, but make sure to adjust the roasting time as boneless cuts may cook faster.
The leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to retain the crispiness.
You can prepare the lemon-herb mixture and marinate the chicken and potatoes ahead of time, up to overnight in the refrigerator. When ready, simply arrange them on the baking sheet and roast.
The chicken should reach an internal temperature of 165°F (74°C). Using a meat thermometer is the best way to ensure it's cooked safely.
You can add a sprinkle of red chili flakes or a dash of hot sauce to the lemon-herb mixture for an extra kick.
🍷 Pairing
A chilled glass of Chardonnay or a light-bodied Pinot Noir pairs wonderfully with this easy sheet pan chicken dinner delight, enhancing the citrus and herbaceous notes of the dish.
Happy cooking!
More One Pan Recipes To Love
📖 Recipe
Sheet Pan Lemon and Rosemary Chicken and Potatoes
Equipment
Ingredients
- ¼ cup olive oil
- 1 lemon zested and juiced
- 1 tablespoon Dijon mustard
- 3 cloves of garlic chopped
- 2 medium red onions sliced
- 1 ½ pounds red potatoes cut into 1-inch cubes
- 1 ½ pounds chicken parts (bone in thighs, breast, drums, wings etc)
- 1 ½ teaspoons dried rosemary
Instructions
- Preheat oven to 425F/218C.
- In a small bowl, whisk the olive oil, lemon zest, juice and mustard. Season the dressing with salt and pepper. Set aside.
- On a rimmed baking sheet, toss the potatoes, chicken, onions, garlic and rosemary with the dressing. Add more salt and pepper if you feel necessary.
- Arrange the potato and chicken mixture, in a single layer.
- Roast in the preheated oven, turning the potatoes once, until the potatoes are golden brown and tender and the chicken is cooked through, about 40-50 minutes.
- Serve with a fresh green salad.
Notes
- Marination: For deeper flavor, marinate chicken and potatoes in lemon-herb mix for 30-60 minutes before roasting.
- Herb Variations: Try thyme or oregano; sprinkle fresh parsley or basil before serving.
- Potato Choices: Yukon Gold or baby potatoes are good substitutes for red potatoes.
- Meat Options: Turkey cuts can be used as a lighter meat option; Also, go for boneless skinless chicken breasts, or boneless chicken thighs, but make sure to adjust the roasting time as boneless cuts may cook faster.
- Serving Suggestions: Pairs well with a green salad, steamed veggies, garlic bread, or a simple pasta salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven.
- Equipment Recommendations: Use a quality, non-stick baking sheet for best results.
Verna says
What temperature do I cook chicken breast with out the bone?
Gabriela says
35-40 minutes, but check the internal temperature, to make sure the chicken is cooked. (165F)
Verna says
Sorry I meant oven temperature for boneless chicken?
Gabriela says
The same temperature but for less minutes, 35-40 minutes, as it cooks faster.