Lemon Pepper Sheet Pan Chicken Potatoes and Veggies

Looking for an easy one pan recipe that you can meal prep? This high protein Sheet Pan Chicken and Potatoes and veggies will be your new go-to chicken recipe. Made on ONE pan, and paired with vegetables this baked chicken and potatoes recipe is perfect for any night of the week.

Are you always looking for simple, healthy sheet pan dinner ideas? This one pan chicken and potatoes is paired with broccoli and carrots, and roasted in the oven

This sheet pan dinner includes potatoes, a mix of vegetables and chicken breasts all with a lemon pepper seasoning. It’s healthy, flavorful and completely delicious.

In this post I’ll show you what ingredients are best for making baked chicken and potatoes, the best kitchen tools for making this simple dinner, and how to meal prep for enjoying later.

What do I need to make Sheet Pan Chicken and Potatoes?

For this one pan chicken and potatoes recipe, you’ll need the following:

• Thinner cut chicken breasts – thinner cut measures approximately 1/2″ in thickness. Many stores sell thicker cut chicken breasts (3/4″ to 1 1/4″ thick breasts). You can use these as well. We will talk about how to prepare this sheet pan dinner using both sizes of chicken breasts.
• Potatoes – I used baby yellow potatoes, but you can also use Yukon gold, red potatoes or any other potato you might have in your pantry.
• Vegetables – broccoli and carrots are a go-to in our house, but you can also use green beans, asparagus, or any other preferred veggies.
• Lemon pepper seasoning
• Marinade ingredients: olive oil, lemon juice, lemon zest, garlic and the lemon pepper seasoning

For the exact ingredient amounts and FULL recipe instructions, be sure to reference the recipe at the bottom of the post.

What to look for when buying chicken breasts:

Chicken breasts can vary widely in size. Some breasts can be any where from 4-6 ounces, other chicken breasts can be close to 16 ounces. For this recipe, I recommend looking for thin-cut breasts. Chicken cutlets also work well.

Love cooking with chicken? Be sure to check out my post for 30 Easy One Pan Chicken Dinner Recipes where I highlight ideas for cooking chicken breasts, thighs, pre-cooked rotisserie chicken and chicken sausage.

What’s the best place to buy chicken breasts?

For price per pound, I’ve discovered Costco has the best price for fresh chicken breasts. These can be found with the refrigerated meats and poultry. The price per pound their boneless, skinless chicken thighs is also hard to beat anywhere else.

Check out my post on the 15 Things I Buy at Costco for Healthy Meals and Snacks. Not only does this post recommend their chicken, but I also love their frozen salmon, shrimp, fresh berries, apples, spices and much more.

How do I make Baked Chicken and Potatoes?

Begin by marinating the chicken breasts. This is a very effective way to add flavor to chicken breasts. Because chicken breast meat contains very little fat, adding flavor with a marinade is ideal.

This marinade is made with olive oil, lemon juice, lemon zest, garlic and lemon pepper seasoning. I use this same marinade for making Lemon Pepper Grilled Chicken recipe. 

You can marinate the chicken up to 24 hours prior to making the recipe, or just toss it together 30 minutes before dinner. Simply add the chicken to the marinade, then cut your potatoes and veggies while the chicken marinates.

I will mix this 5-minute marinade together the night before I make this chicken dinner recipe, and when I’m ready to toss it on the sheet pan, the chicken is ready to go!

Prep Your Potatoes and Vegetables

Preheat your oven to 400 degrees.

When you’re ready to make dinner, begin by cutting your potatoes and veggies. Toss in a bowl with olive oil and the lemon pepper seasoning. You can do them all together in own bowl, separate (pictured above) or even do it directly on the sheet pan.

What potatoes are best for roasting with chicken and vegetables?

Yellow butter potatoes, red potatoes, fingerling or any baby potatoes are great for roasting with chicken and vegetables. For these potatoes, peeling is not necessary. Simply cut or quarter with the skin on and toss with olive oil and seasoning.

You can also use sweet potatoes in sheet pan dinners. Check out this delicious Sheet Pan Maple Dijon Chicken with Sweet Potatoes, which is another fantastic one pan chicken recipe.

Do I need to pre-cook potatoes and vegetables when baking with chicken?

Place the potatoes and vegetables on the sheet pan and bake for 20 minutes before adding the chicken.

The reason the potatoes and vegetables are cooked before adding the chicken to the pan is because they take longer to cook than the chicken.

These thinner cut chicken breasts only needs about 20 minutes to cook at 400 degrees. The potatoes and vegetables need about 40 minutes to cook completely.

How long do I bake chicken breasts in the oven?

If you are using a thicker cut chicken breast, you will likely need at least 40 minutes to cook the chicken. A thicker cut chicken breast is one that is 3/4″ – 1 1/4″ in thickness. These large chicken breasts are often the ones that come two to a pack.

For best results, I highly recommend using an instant-read digital meat thermometer to measure the internal temperature of the chicken. Chicken needs to reach an internal temperature of 165 degrees. I use this same thermometer when grilling chicken, like my Italian Grilled Chicken recipe.

Thermapen ONE Instant Read Digital Thermometer

This is my go-to tool for grilling and roasting! With a Thermapen there’s no guessing if or when the meat is done. The precise temperature will provide you with meat that is perfectly cooked, juicy and delicious EVERY time!

Add the chicken to the pan with the potatoes and veggies

Once the potatoes and veggies have baked for 20 minutes, remove from the oven. Add the marinated chicken breasts to the hot pan. Place back into the oven, and bake for an additional 20 minutes.

Love cooking with broccoli? Check out my recipes for Sauteed Broccoli and Garlic and my Broccoli Salad with Apples.

Once the chicken and potatoes recipe comes out of the oven, let it cool for a few minutes, slice up your chicken breasts and enjoy.

What makes this sheet pan chicken and potatoes healthy?

This chicken and potatoes recipe is healthy for a number of reasons. First, the chicken is a quality source of lean protein. Protein helps us feel full and satiated, and helps our bodies build lean muscle mass.

The roasted vegetables provide a good source of fiber, vitamins and minerals and the potatoes offer a quality source of carbohydrates.

A serving of this chicken and potatoes recipe has 391 calories, 43g of Protein and just 7 g of fat. A serving includes one chicken breast and 1 1/2 cups of potatoes and vegetables.

FAQ’s about baked chicken and potatoes:

Can I bake chicken and potatoes at the same time?

Yes, BUT start by pre-baking the potatoes and vegetables. They will need longer to cook.

Place the potatoes and veggies on the sheet pan and bake for 20 minutes. Then, add the chicken (1/2″ thinner cut breasts) to the hot pan and put back into the oven. Bake all on one pan for an additional 20 minutes.

Note: If you are using thicker chicken breasts 3/4″ – 1 1/4″ in thickness, they will need the full 40 minutes on the pan with the potatoes and vegetables.

How long does it take to bake a chicken breast at 400 degrees?

Boneless, skinless 1/2″ thick chicken breasts will need 18-20 minutes to cook at 400 degrees. Note that this is a THINNER cut of chicken breasts (approximately 1/2″ in thickness.)

Thicker chicken breasts, often the ones that come two to a pack, need much longer to cook. A thicker chicken breast 3/4″-1 1/4″ in thickness will need 30-45 minutes to bake at 400 degrees.

How do I know when my chicken is done?

You will know your chicken is done by cutting into the thickest part of the chicken breast half-way through. You will know the chicken is done when no longer pink in the center and the juices run clear.

For best results in checking doneness of meat, I recommend using a digital instant read thermometer. I use the Thermapen ONE Digital Instant Read Meat Thermometer. Chicken needs to have an internal temperature of 165 degrees.

How do I meal prep baked chicken and potatoes?

This sheet pan chicken breast recipe is perfect for meal prepping and taking to work. You’ll start by simply making the recipe as directed. Once it comes out of the oven, let it cool to near room temperature.

Slice the chicken and place it in your meal prep containers along with the potatoes and vegetables. I really love these Prep Naturals Two Compartment Glass Meal Prep Containers.

They are durable, dishwasher/oven/freezer/microwave safe and store easily. If meal prepping is your thing, be sure to check out my post for my Best Meal Prep Containers that I use and love!

If you loved this baked chicken and potatoes recipe, then check out some of our other easy dinner ideas:

• Greek Chicken Thighs and Potatoes
• Oven Baked Sausage and Peppers with Sweet Potatoes
• Garlic Parmesan Chicken and Potatoes
• Creamy Orzo with Chicken
• Creamy Pasta with Chicken and Mushrooms
• Sheet Pan Chicken Thighs
• Air Fryer Drumsticks Recipe
• Honey Dijon Chicken
• Baked Parmesan Crusted Chicken
• Honey Sesame Chicken
• Cashew Chicken and Broccoli Stir Fry
• Chicken and Broccoli Alfredo
• Sheet Pan Chicken Fajitas 
• Baked Italian Chicken
• Baked Sausage and Peppers 
• Sheet Pan Sweet and Sour Shrimp
• Sheet Pan Citrus Salmon and Asparagus

Looking for some additional inspiration for your healthy living journey? Check out some of my other resources:

• How I Gave Up Sugar and Survived
• 30 Best Healthy Snacks from Target
• 15 Things I Buy at Costco for Healthy Meals
• Healthy Meal Prep For the Week
• 10 Best Health and Wellness Journals

Here’s the recipe for my delicious Sheet Pan Chicken and Potatoes:

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Lemon Pepper Sheet Pan Chicken Potatoes and Veggies

Erin Indahl-Fink

Looking for a healthy one pan chicken and potatoes recipe? This healthy Sheet Pan Chicken and Potatoes will be your new go-to chicken breast recipe!

5 from 1 vote

Print Recipe Remove Ads Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner/Main Dish

Cuisine American

Servings 4 servings

Calories 391 kcal

Equipment

• Sheet Pan These USA stainless steel sheet pans are a staple in my kitchen!
• Mixing Bowls These stainless steel mixing bowls are fantastic for both cooking and baking!

Ingredients

  

1x2x3x

• 1.5 lb. chicken breasts boneless, skinless, thinner cut (approximately 1/2" in thickness)
• 1 lb. yellow potatoes cubed into small pieces
• 2 cup broccoli florets
• 2 cup carrots sliced thickly
• 2 Tablespoons olive oil
• 1 Tablespoons lemon pepper seasoning

Lemon Pepper Marinade:

• 1/4 cup olive oil
• 1/2 cup lemon juice juice of 2 lemons
• 2 Tablespoons lemon zest zest of about 1 lemon
• 3 cloves garlic minced
• 1 teaspoon lemon pepper seasoning

Instructions

 

• Begin by marinating your chicken in advance. You can marinate your chicken breasts anywhere from 24 hrs up to 30 minutes prior to cooking.
• To prepare the marinade, in a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic and lemon pepper seasoning. Place the chicken breasts into a resealable plastic bag or shallow baking dish. Pour the marinade over the top and seal the bag or cover the dish with plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
• When ready to bake the chicken, potatoes and veggies: Preheat oven to 400 degrees.
• In a large bowl, or directly on a 18×13" shallow sheet pan, toss the potatoes and vegetables with the olive oil and lemon pepper seasoning. Bake the potatoes and vegetables for 20 minutes BEFORE adding the chicken to the pan.
• Once the potatoes and vegetables have baked for 20 minutes, remove the sheet pan from the oven and add the marinated chicken to the pan. Continue baking for an additional 20 minutes. Be sure to discard the remaining marinade.
• Remove the chicken, potatoes and vegetables from the oven and let cool about 5 minutes before serving.
• Refrigerate any leftovers in airtight containers for up to 5 days.

Notes

Note that sizes of chicken breasts can vary widely! For this recipe I recommend using a thinner cut breast that is approximately 1/2″ in thickness.

You can definitely use thicker cut chicken breasts that are 3/4″ – 1 1/4″ in thickness. Just be aware that these will need to bake for much longer. (See the notes in the blog post for how this is determined.) For a thicker chicken breast, expect a 40 minute cook time for the breasts to cook all the way through. To ensure doneness, use an instant read digital thermometer. Internal temperature needs to reach 165 degrees.

Sheet Pan: My go-to sheet pan is this USA Pans Stainless Steel Non-Stick Sheet Pan. It’s super durable, great for everything from one-pan meals to cakes and cookies, and is made in the USA!

Instead of boneless, skinless chicken breasts, you can also use chicken thighs or legs. Both bone-in thighs and legs will take longer to cook. For these, add the chicken to the pan with the potatoes and vegetables. Cook chicken, potatoes and vegetables for 40 minutes at 400 degrees.

Nutrition

Serving: 1breast, 1 1/2 cups of potatoes and vegetablesCalories: 391kcalCarbohydrates: 41gProtein: 43gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gTrans Fat: 1gCholesterol: 98mgSodium: 1055mgFiber: 9gSugar: 4g

Keyword Sheet Pan Chicken and Potatoes, One Pan Chicken and Potatoes, sheet pan chicken, sheet pan chicken breast

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