Lemon Herb Chicken with Roast Potatoes
A bright and simple sheet pan style meal that is perfect for busy weeknights.
recipesbynani.comThis lemon herb chicken is one of my absolute favorite go to meals when I want something fresh that the whole family will love. The chicken stays juicy while the herbs and citrus give it such a vibrant flavor that feels special enough for Sunday dinner but is quick enough for a Thursday.
My best tip is to use fresh herbs if you have them in your garden, as they really pop in this recipe. If you only have dried herbs on hand, just use about half the amount since the flavor is more concentrated.
🧺 Ingredients
- 4 chicken breasts or thighs
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 1 lemon, sliced into rounds
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- 3
Add the chicken and the halved potatoes to the bowl and toss them until everything is well coated with the herb mixture.
- 4
Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet.
- 5
Place the lemon slices on top of the chicken and around the potatoes.
- 6
Bake for 25 to 30 minutes, or until the chicken is cooked through and the potatoes are golden brown and tender.
- 7
Serve warm directly from the tray.
💡 Tips
This dish stores beautifully in an airtight container in the fridge for up to three days. To reheat, simply place it in a warm oven or a skillet until heated through. I love serving this with a side of sliced avocado or a crisp cucumber salad.
Made this recipe? Let us know how it went.
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