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