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Sheet Pan Lemon Pepper Chicken and Potatoes

Close-up of crispy chicken thighs and roasted potatoes seasoned with lemon pepper, ready to eat.
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Cook chicken and potatoes together on one sheet pan for a simple, flavorful weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1.5 lbs small white potatoes, quartered
  • 3 tablespoons olive oil, divided
  • 2 tablespoons lemon pepper seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, thinly sliced

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of the lemon pepper seasoning, and the garlic powder. Spread the potatoes in a single layer on one half of the prepared baking sheet.
  3. In the same bowl (no need to wash), toss the chicken pieces with the remaining 2 tablespoons of olive oil, the remaining 1.5 tablespoons of lemon pepper seasoning, and the salt and black pepper.
  4. Arrange the seasoned chicken pieces on the other half of the baking sheet, ensuring they are not overlapping the potatoes too much.
  5. Place the thin lemon slices evenly over the chicken and potatoes.
  6. Bake for 25 to 30 minutes, or until the potatoes are tender when pierced with a fork and the chicken reaches an internal temperature of 165°F (74°C).
  7. Serve immediately directly from the pan.

Notes

  • For crispier potatoes, you can toss them with the oil and seasoning 15 minutes before adding the chicken to the pan.
  • If using chicken breasts, cut them into uniform 1.5-inch pieces so they cook at the same rate as the potatoes.
  • Use parchment paper or foil on the sheet pan to make cleanup very fast.

Nutrition

Find it online: https://spoonswirl.com/sheet-pan-lemon-pepper-chicken-and-potatoes/