Name: Sheet Pan Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3 lemons, each cut into 8 pieces lengthwise; 2 ½ pounds small potatoes (fingerling or new potatoes, unpeeled); ¼ cup olive oil; 1 baguette, cut into 1” pieces; 1 teaspoon kosher sea salt; 1 teaspoon freshly cracked black pepper; 2 pounds (about 3 breasts) skinless chicken breast, cut into 1” pieces; 1 tablespoon smoked paprika; 1 tablespoon lemon pepper

This sheet pan chicken recipe is one of my favorite go-to meals when I want something simple, hearty, and flavorful. Everything cooks together on a single pan, which makes cleanup effortless while still delivering a satisfying and wholesome dinner. The combination of tender chicken, crispy potatoes, and bright lemon makes this dish feel comforting yet fresh at the same time.

Why You’ll Love This Recipe

I love that this dish is both easy and versatile. By roasting everything on one sheet pan, I save time and still get bold flavors with minimal effort. The lemons add brightness, the potatoes bring a filling element, and the smoked paprika gives the chicken a beautiful depth of flavor. I also like that it’s perfect for weeknights but still impressive enough to serve when I have friends or family over.

Ingredients

3 lemons each cut into 8 pieces lengthwise
2 ½ pounds small potatoes fingerling potatoes, or new potatoes (unpeeled)
¼ cup good olive oil
1 baguette cut into 1” pieces
1 teaspoon kosher sea salt
1 teaspoon fresh cracked pepper
2 pounds 3 breasts skinless chicken breast, sliced into 1” pieces
1 tablespoon smoked paprika (not hot paprika)
1 tablespoon lemon pepper

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I preheat my oven to 425°F (220°C).
I spread the potatoes and lemons out on a large sheet pan. Then I drizzle them with half of the olive oil, sprinkle with salt and pepper, and toss everything together.
I roast this mixture for about 20 minutes, giving the potatoes a head start.
While that’s baking, I season the chicken pieces with smoked paprika, lemon pepper, and the remaining olive oil.
I remove the sheet pan from the oven, add the chicken and baguette pieces, and toss gently to combine.
I return the pan to the oven and roast for another 20–25 minutes, until the chicken is fully cooked and the potatoes are tender.
I serve it hot, making sure to include the roasted lemon wedges for extra flavor.

Servings and Timing

This recipe serves about 4 people. It takes me around 10 minutes to prep and about 45 minutes to cook, so the total time is approximately 55 minutes.

Variations

Sometimes I swap the chicken breast for chicken thighs when I want a juicier option. I also like to change up the seasonings by adding garlic powder, fresh rosemary, or thyme. If I want more vegetables, I’ll toss in bell peppers, zucchini, or onions during the second stage of roasting. For a little heat, I sprinkle in some red pepper flakes.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I like to use the oven at 350°F until warmed through so the bread and potatoes stay crisp. The microwave works too, but it makes the bread a little softer.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I often use boneless thighs because they stay extra juicy and flavorful.

Do I need to peel the potatoes?

No, I leave the skin on for extra texture and nutrients.

Can I make this recipe ahead of time?

I like to prep the ingredients ahead of time, but I roast everything just before serving so it stays fresh.

What if I don’t have smoked paprika?

I replace it with regular paprika and add a pinch of cumin for smokiness.

Can I use gluten-free bread instead of a baguette?

Yes, gluten-free bread works well in place of the baguette.

How do I know when the chicken is cooked?

I check that it reaches an internal temperature of 165°F and that the juices run clear.

Can I double this recipe for a crowd?

Yes, I simply use two sheet pans and rotate them halfway through cooking.

What can I serve with this dish?

I like to serve it with a simple green salad or steamed vegetables.

Can I freeze the leftovers?

I don’t recommend freezing the bread, but the chicken and potatoes can be frozen for up to 2 months.

How do I keep the bread from getting too soft?

I toss the bread in at the same time as the chicken so it gets nice and crisp.

Conclusion

This sheet pan chicken recipe is one of my favorite ways to get a flavorful, complete meal on the table without a lot of work. I love how the roasted lemons brighten everything, the potatoes make it hearty, and the chicken comes out perfectly seasoned every time. It’s a simple dish I keep coming back to whenever I need something easy, delicious, and satisfying.