Best 2 Sheet Pan Lemon Chicken And Potatoes Recipes

Cooking a delectable sheet pan lemon chicken and potatoes is an easy and flavorful meal that can be enjoyed by people of all ages. This dish combines the zesty tang of lemon with the tender and juicy chicken and potatoes, creating a delightful culinary experience. With just a few simple ingredients and minimal preparation, you can have this dish ready in no time, making it a perfect choice for busy weeknights or effortless entertaining. Discover the joy of cooking this irresistible dish and impress your family and friends with its tantalizing taste and vibrant colors.

Here are our top 2 tried and tested recipes!

SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill image

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Provided by Lidey Heuck

Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice (from about half a lemon)
1 garlic clove, minced
1/2 teaspoon dried oregano
Kosher salt and black pepper
1 1/2 to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)
4 small Yukon gold potatoes (about 1 pound), cut into 3/4-inch pieces
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fresh dill

Steps:

In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

SHEET-PAN LEMON CHICKEN AND POTATOES

Sheet-Pan Lemon Chicken and Potatoes image

Get a deliciously fresh, Greek-inspired chicken-and-veg dinner on the table in less than an hour with six simple ingredients and one sheet pan.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 teaspoons Greek seasoning
1 lb small new potatoes, quartered
2 tablespoons Annie's™ organic goddess dressing
4 boneless skinless chicken breasts (6 to 7 oz each)
1 tablespoon honey
4 cups fresh baby spinach
Sliced lemon, sliced red onion, crumbled feta cheese and chopped fresh oregano leaves, if desired

Steps:

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, mix oil and 1 teaspoon of the Greek seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
In same large bowl, mix dressing and remaining 1 teaspoon Greek seasoning. Add chicken to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and very tender.
Drizzle entire pan with honey. Add spinach to pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slightly.
Top with remaining ingredients.

Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g

Tips:

Use a variety of vegetables: This will add color, flavor, and nutrients to your sheet pan meal. Some good options include broccoli, carrots, zucchini, and bell peppers.
Cut the vegetables into uniform pieces: This will help them cook evenly. Aim for pieces that are about 1-inch thick.
Toss the vegetables with olive oil, salt, and pepper: This will help them brown and caramelize in the oven.
Arrange the vegetables in a single layer on the sheet pan: This will help them cook evenly. Don't overcrowd the pan, or the vegetables will steam instead of roast.
Roast the vegetables at a high temperature: This will help them caramelize and brown. Aim for a temperature of 425 degrees Fahrenheit.
Roast the vegetables for 20-30 minutes, or until they are tender and browned: The exact cooking time will depend on the type of vegetables you are using.
Serve the roasted vegetables immediately: They are best enjoyed hot and fresh out of the oven.

Conclusion:

Sheet pan meals are a great way to get a healthy and delicious meal on the table in a hurry. They are also a great way to use up leftover vegetables. With a little planning, you can create a sheet pan meal that is both nutritious and delicious. So next time you're short on time, give sheet pan meals a try. You won't be disappointed.