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For your Lemon Herb Chicken & Potato Sheet Pan, you will need: - 4 boneless, skinless chicken breasts - 1 lb baby potatoes, halved - 1/4 cup olive oil - Juice of 2 lemons (about 1/4 cup) - Zest of 1 lemon - 4 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients based on what you have. If you lack fresh lemons, use bottled lemon juice. For fresh herbs, dried herbs work well too. You can replace baby potatoes with regular potatoes; just chop them smaller. If garlic is not on hand, garlic powder can be a good backup. Each serving of this dish offers about: - Calories: 350 - Protein: 30g - Carbohydrates: 28g - Fat: 15g - Fiber: 4g This meal packs a healthy punch while keeping it simple and flavorful. Enjoy! Start by preheating your oven to 425°F (220°C). This ensures a nice, hot bake. Line a large sheet pan with parchment paper. This helps with easy cleanup later. In a big mixing bowl, pour in 1/4 cup of olive oil. Add the juice of 2 lemons along with the zest of 1 lemon. Toss in 4 cloves of minced garlic, 2 teaspoons of dried oregano, 1 teaspoon of thyme, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Whisk all these ingredients together until they blend well. Next, add 4 boneless, skinless chicken breasts to the bowl. Make sure each piece is coated in the marinade. Let the chicken marinate for 15 minutes at room temperature. If you have more time, let it sit in the fridge for up to 2 hours. This adds more flavor to the chicken. In a separate bowl, take 1 pound of halved baby potatoes. Toss them with a drizzle of olive oil, salt, pepper, and a sprinkle of dried oregano. Mix well to coat the potatoes evenly. Once the chicken has marinated, spread it out on your prepared sheet pan. Arrange the chicken in a single layer to ensure even cooking. Place the seasoned potatoes around the chicken. Drizzle any leftover marinade over both the chicken and potatoes. Now, it's time to bake! Place the sheet pan in the preheated oven. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be tender and golden brown. When the timer goes off, carefully remove the pan from the oven. Let everything rest for 5 minutes before serving. For a rustic look, serve the dish right from the sheet pan. If you prefer a more polished presentation, plate the chicken and potatoes on individual plates. Garnish each plate with fresh parsley and extra lemon wedges. This adds a pop of color and enhances the dish's visual appeal. Enjoy your meal with family or friends for a delightful dining experience! To get the best taste, marinate your chicken well. I suggest at least 15 minutes. For more flavor, marinate for up to 2 hours in the fridge. The lemon juice and herbs will soak in. This step makes the chicken juicy and packed with flavor. Use a bowl that fits both the chicken and marinade well. Make sure every piece is covered. This ensures each bite is tasty! Roasted potatoes should be crispy on the outside and soft inside. To achieve this, cut baby potatoes in half. This helps them cook evenly. Toss them in olive oil, salt, pepper, and oregano. Spread them out on the sheet pan. Avoid crowding them; give them space to roast well. Bake until they are golden brown and tender. You can poke them with a fork to check if they're done. Watch out for these common mistakes! First, do not skip the marinating step. It’s key for flavor. Second, avoid using cold chicken. Let it sit at room temperature for about 10 minutes before cooking. This helps it cook evenly. Lastly, do not overcrowd the pan. If you pack the chicken and potatoes closely, they will steam, not roast. Give each ingredient room to shine! {{image_2}} You can change the herbs and spices to fit your taste. Instead of oregano, try basil or rosemary for a fresh twist. If you like heat, add red pepper flakes for a kick. Don’t have smoked paprika? Use regular paprika for a milder flavor. Experiment until you find your perfect mix. Feel free to add more veggies to the sheet pan. Carrots, bell peppers, or zucchini work well. Just chop them into similar sizes as the potatoes. This way, everything cooks evenly. You can even toss in some green beans for a pop of color and crunch. This recipe is easy to adapt for different diets. For a Paleo option, keep the chicken and veggies as is. The olive oil and herbs are perfect. To make it gluten-free, check that your spices don’t contain gluten. This dish is naturally gluten-free and fits many diets. Enjoy it without worry! To keep your Lemon Herb Chicken & Potato Sheet Pan fresh, store leftovers in an airtight container. Make sure the chicken and potatoes are cool before sealing. You can keep them in the fridge for about three to four days. This helps maintain the great taste and texture. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warmed through. You can also use a microwave. Just place a serving on a plate and heat for 1-2 minutes. Stir halfway through to get even warmth. If you want to save your Lemon Herb Chicken & Potato Sheet Pan for later, freezing is a great option. Let the dish cool down completely. Place the chicken and potatoes in a freezer-safe bag or container. Remove as much air as possible before sealing. You can freeze them for up to three months. When you're ready to eat, thaw in the fridge overnight. Then reheat in the oven or microwave for a quick meal. To check if the chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the breast. The meat should be white, not pink. Juices should run clear as well. Cooking time is about 25-30 minutes at 425°F (220°C). Yes, you can use chicken thighs! They will add more flavor and stay juicy. Just ensure they are boneless and skinless for even cooking. Adjust the cooking time if needed. Thighs may take a little longer to cook, about 30-35 minutes. Always check the temperature to be sure. This dish pairs well with a simple green salad. You could also serve it with steamed vegetables, like broccoli or green beans. Rice or quinoa can add a nice touch too. For a refreshing drink, consider lemon-infused water or iced tea. Enjoy your meal! This blog covered how to make Lemon Herb Chicken and Potato Sheet Pan. We looked at ingredients, step-by-step instructions, and tips for success. You learned about variations and storage tips too. As you cook, embrace your creativity! Don't fear experimenting with flavors or ingredients. Trust your instincts and enjoy the process. Happy cooking!

Lemon Herb Chicken & Potato Sheet Pan

Enjoy a burst of flavor with this Zesty Lemon Herb Chicken & Potato Sheet Pan recipe! Perfect for busy nights, this dish combines tender chicken breasts and baby potatoes, all coated in a tangy lemon herb marinade. With just 45 minutes from prep to plate, it's a delicious dinner option that’s easy to clean up. Click through now for the full recipe and make dinner a breeze tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 lb baby potatoes, halved

1/4 cup olive oil

Juice of 2 lemons (about 1/4 cup)

Zest of 1 lemon

4 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easier cleanup.

    In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, thyme, smoked paprika, salt, and pepper. Whisk until well combined.

      Add the chicken breasts to the bowl, making sure each piece is evenly coated in the marinade. Allow to marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

        In a separate bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, pepper, and a sprinkle of dried oregano.

          Spread the marinated chicken breasts onto the prepared sheet pan, arranging them in a single layer. Next, add the seasoned potatoes around the chicken.

            Drizzle any remaining marinade over the chicken and potatoes.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the potatoes are tender and golden brown.

                Once done, remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate the chicken and potatoes on individual plates, garnishing with extra lemon wedges and fresh parsley for a pop of color.