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Sheet Pan Chicken

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A simple and hearty sheet pan chicken recipe featuring tender chicken, crispy potatoes, and roasted lemons for a fresh and flavorful one-pan dinner.

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

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Spread the potatoes and lemons on a large sheet pan. Drizzle with half of the olive oil, season with salt and pepper, and toss to coat.
  3. Roast for 20 minutes to give the potatoes a head start.
  4. Meanwhile, season the chicken pieces with smoked paprika, lemon pepper, and the remaining olive oil.
  5. Remove the sheet pan from the oven, add the chicken and baguette pieces, and toss gently to combine.
  6. Return the pan to the oven and roast for another 20–25 minutes, until the chicken is fully cooked and the potatoes are tender.
  7. Serve hot with roasted lemon wedges for extra flavor.

Notes

Can substitute chicken thighs for a juicier option.

Add garlic powder, rosemary, or thyme for extra flavor.

Include bell peppers, zucchini, or onions for more vegetables.

Reheat in the oven at 350°F for best texture.

Use gluten-free bread if preferred.

Nutrition

Find it online: https://justsosavory.com/sheet-pan-chicken/