Okay, so if you’re anything like me, weeknights can get a little wild, right? That’s why this Sheet Pan Lemon Pepper Chicken and Potatoes recipe is an absolute lifesaver in my kitchen. Seriously, I whip this up at least twice a month when I’m totally wiped but still want something delicious and healthy on the table. It’s just so foolproof! You literally just chop, toss, and bake. My kids devour it every single time, and the best part? Clean up is a breeze because it’s all done on one pan. It’s become my secret weapon for stress-free dinners, and I just know it’s going to become yours too!
Why You’ll Love This Sheet Pan Lemon Pepper Chicken and Potatoes Recipe
Honestly, this Sheet Pan Lemon Pepper Chicken and Potatoes recipe is a total game-changer for so many reasons! It’s one of my favorite easy sheet pan meals because it’s ridiculously fast to get into the oven, which is a lifesaver on those hectic evenings. Plus, who doesn’t love a one pan chicken recipe? It means way less washing up, which is a win in my book. You get this amazing, bright lemon pepper flavor with tender chicken and perfectly roasted potatoes – it’s such a satisfying and healthy family dinner. It truly is one of those simple, comforting, and quick weeknight meals that always hits the spot.
Gathering Your Ingredients for Sheet Pan Lemon Pepper Chicken and Potatoes
Alright, let’s get our ingredients ready for this fantastic Sheet Pan Lemon Pepper Chicken and Potatoes! It’s all about keeping things simple here, which is why I love it so much. You’ll need about a pound and a half of boneless, skinless chicken thighs or breasts. I usually just leave them whole, but if you like smaller pieces, go ahead and cut them into bite-sized chunks – just make sure they’re roughly the same size so they cook evenly. Next up, grab about a pound and a half of baby potatoes. Give them a good rinse and then halve or quarter them if they’re on the larger side, so they roast up nice and tender.
For that amazing flavor, we’re using two tablespoons of olive oil, split between the chicken and potatoes. And of course, the star of the show, one tablespoon of lemon pepper seasoning, also divided. Don’t forget a teaspoon of garlic powder for that extra savory kick, and just a pinch of salt to taste. Finally, we’ll finish it off with some fresh parsley for a pop of color and freshness, and a few lemon wedges for squeezing right over the top when it’s all done. Easy peasy!
Step-by-Step Guide to Your Sheet Pan Lemon Pepper Chicken and Potatoes
Okay, let’s get this Sheet Pan Lemon Pepper Chicken and Potatoes party started! It’s honestly so straightforward, you’ll be amazed. First things first, go ahead and preheat your oven to 400°F (200°C). Getting that oven nice and hot is super important so everything cooks up perfectly and gets that lovely golden-brown finish.
Now, let’s get those potatoes ready. Grab a big bowl – no need to wash it after the chicken, more on that later! Toss your halved or quartered baby potatoes with about 1 tablespoon of olive oil. Sprinkle half of that zesty lemon pepper seasoning over them, plus a little pinch of salt. Give everything a good mix so those spuds are coated all over. Now, spread these seasoned potatoes out on a large baking sheet. It’s really important they’re in a single layer here; if you pile them up, they’ll steam instead of getting those nice crispy edges we love. Trust me on this!
Pop that sheet pan into the preheated oven and let those potatoes roast for about 20 minutes. While they’re getting a head start, we’ll prep the chicken. Just use that same bowl – less washing, yay! Add your chicken pieces to the bowl. Drizzle the remaining 1 tablespoon of olive oil over them. Now, sprinkle on the rest of that delicious lemon pepper seasoning and the garlic powder. Give it a good toss so every piece of chicken is beautifully coated.
After those 20 minutes are up, carefully pull the baking sheet out of the oven. See how those potatoes are starting to look good? Now, nestle those seasoned chicken pieces right in amongst the potatoes. Again, try to keep everything in a single layer so it all cooks evenly. Back into the oven they go for another 20 to 25 minutes. You’re looking for the chicken to be cooked all the way through – that means no pink inside and an internal temperature of 165°F (74°C) – and for those potatoes to be perfectly tender and golden brown.
Once everything looks and smells amazing, pull the sheet pan out one last time. Time for the finishing touches! Sprinkle a generous amount of fresh chopped parsley all over the top. It just makes everything look so vibrant. And for that final burst of brightness, serve it up immediately with some fresh lemon wedges on the side. Squeeze that juice right over everything – it’s heavenly!
Tips for Perfect Sheet Pan Lemon Pepper Chicken and Potatoes
Alright, let’s make sure your Sheet Pan Lemon Pepper Chicken and Potatoes turn out absolutely amazing every single time! My biggest tip for those perfectly crispy potatoes is to really make sure they’re in a single layer on the baking sheet. Seriously, don’t let them pile up! Give them space so the hot air from the oven can get all around each potato piece. This is key for that lovely roastiness, not steaminess.
Also, try to cut your potatoes to a similar size. If you have a mix of tiny ones and huge ones, the small ones will be mushy by the time the big ones are cooked. Uniformity is your friend here! And speaking of space, if your baking sheet looks too crowded once you add the chicken, don’t be afraid to use a second one. It’s way better to use two pans than to end up with soggy spuds. Lastly, this recipe is pretty forgiving, so feel free to adjust that lemon pepper seasoning. If you love a really bold lemon pepper punch, go ahead and add a little extra! You’re the chef, after all!
Variations for Your Sheet Pan Lemon Pepper Chicken and Potatoes
You know, one of the things I adore about this Sheet Pan Lemon Pepper Chicken and Potatoes is how easy it is to switch things up! If you want to jazz it up a bit, try tossing in some colorful veggies like broccoli florets, bell pepper strips, or even some red onion wedges. Just add them to the pan during the last 15 minutes of cooking so they get tender but don’t get all mushy.
Feeling adventurous with spices? Go ahead and sprinkle in a little paprika or onion powder alongside the lemon pepper for a different flavor twist. And if you’re looking for a leaner option, chicken breasts work too! Just keep an eye on them, as they might cook a little faster than the thighs. It’s all about making this simple dinner your own!
Serving Suggestions for Sheet Pan Lemon Pepper Chicken and Potatoes
Honestly, this Sheet Pan Lemon Pepper Chicken and Potatoes is so hearty and flavorful, it really shines all on its own as a complete meal. But if you want to add a little something extra, a simple side salad with a light vinaigrette is perfect – it adds a nice fresh contrast. And who doesn’t love a piece of crusty bread? It’s amazing for soaking up all those delicious lemony, peppery pan juices. Easy peasy additions for an already easy dinner!
Storing and Reheating Your Sheet Pan Lemon Pepper Chicken and Potatoes
Got leftovers of this amazing Sheet Pan Lemon Pepper Chicken and Potatoes? Lucky you! Make sure to let everything cool down completely before you tuck it away. Pop it into an airtight container and it should keep nicely in the fridge for about 3 to 4 days. When you’re ready to enjoy it again, try reheating it gently in a 350°F (175°C) oven or give it a quick sauté in a skillet over medium heat until it’s all warmed through. Trust me, skip the microwave – it tends to make the chicken a bit dry and the potatoes can get a little sad and mushy.
Frequently Asked Questions about Sheet Pan Lemon Pepper Chicken and Potatoes
Got a few lingering questions about this fantastic Sheet Pan Lemon Pepper Chicken and Potatoes? I totally get it! Let’s dive into some common ones. First off, can you swap out the chicken thighs for breasts in this one pan chicken recipe? Absolutely! Just make sure to cut them into pieces that are roughly the same size as the thighs, and keep an eye on them because they might cook just a tad faster.
Now, for those super crispy potatoes that we all love in our easy sheet pan meals – the secret really is making sure they’re in a single layer on the baking sheet and that your oven is properly preheated. Don’t overcrowd the pan; give those little guys some breathing room! And if you’re thinking about adding more veggies to this already healthy family dinner, go for it! Things like broccoli, zucchini, or even some colorful bell peppers are great additions. Just toss them in during the last 15 to 20 minutes of baking so they cook through without getting mushy. And about the flavor? While this is a wonderful quick weeknight meal, the flavors are best right out of the oven, but leftovers are still delicious for about 3-4 days!
Estimated Nutritional Information for Sheet Pan Lemon Pepper Chicken and Potatoes
Just a heads-up, the nutritional info for this Sheet Pan Lemon Pepper Chicken and Potatoes is an estimate, of course, because we all use slightly different ingredients! But generally, you’re looking at around 450 calories per serving. It’s got about 20g of fat, which is mostly healthy fats from the olive oil and chicken. You’ll get a fantastic 35g of protein, making it super satisfying, and about 30g of carbohydrates from those lovely potatoes. Remember, these numbers can wiggle a bit depending on exactly what you use and how big your servings are!
So, what did you think of this amazing Sheet Pan Lemon Pepper Chicken and Potatoes? I’m dying to know! If you gave it a try, please drop a comment below and let me know how it turned out for you, or even give it a star rating! And seriously, if you snap any pics, tag me on social media – I absolutely love seeing your creations! Check out more recipes on Pinterest!
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Bold Sheet Pan Lemon Pepper Chicken & Potatoes
- Total Time: 55-60 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A simple and flavorful sheet pan meal featuring tender chicken and roasted potatoes seasoned with bright lemon and pepper. This recipe is perfect for a quick and easy weeknight dinner.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1.5 pounds baby potatoes, halved or quartered if large
- 2 tablespoons olive oil
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon garlic powder
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes with 1 tablespoon of olive oil, half of the lemon pepper seasoning, and salt. Spread them in a single layer on a large baking sheet.
- Roast the potatoes for 20 minutes.
- While the potatoes are roasting, toss the chicken with the remaining 1 tablespoon of olive oil, the remaining lemon pepper seasoning, and garlic powder.
- After 20 minutes, remove the baking sheet from the oven. Add the seasoned chicken to the baking sheet with the potatoes, ensuring everything is in a single layer.
- Return the baking sheet to the oven and bake for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- For crispier potatoes, ensure they are in a single layer and not overcrowded on the baking sheet.
- You can add other vegetables like broccoli florets or bell pepper strips during the last 15 minutes of cooking.
- Adjust the lemon pepper seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
