EASY Sheet Pan Chicken and Potatoes
Looking for a one pan chicken and potatoes recipe? This simple, healthy Sheet Pan Chicken and Potatoes will be your new go-to chicken breast recipe! Made all on ONE sheet pan, and paired with vegetables this quick dinner idea is perfect for any night of the week.
Disclosure: This post may contain affiliate links. Delightful E Made is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
This Simple, Healthy One Pan Chicken and Potatoes recipe will be your new go-to weeknight dinner idea!
I’m always looking for simple, healthy sheet pan dinners. They are easy to make on busy weeknights when time is tight. This Sheet Pan Chicken and Potatoes recipe is my new favorite. I’ve included potatoes, a mix of vegetables, and boneless, skinless chicken breasts all with a lemon pepper seasoning. It’s healthy, flavorful and completely delicious. This recipe also makes for a great meal prep option for lunches, too!
Like this recipe? Be sure to pin it to your DINNER board!
Follow DelightfulEMade on Pinterest!
Step 1: Start with your ingredients
For this one pan chicken and potatoes recipe, you’ll need the following:
- chicken breasts – you can also use legs or thighs
- 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.
Step 2: Marinate the chicken
Marinating chicken is one of my favorite ways to achieve really juicy, flavorful chicken. One of my all time favorite chicken marinades comes from my Lemon Pepper Grilled Chicken recipe.
You can actually marinate this chicken up to 24 hours prior to making the recipe, or just toss it together 30 minutes before dinner. 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!
Step 3: 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.
Step 4: Pre-Cook The Potatoes and Vegetables (Important!)
Once the oven reaches 400 degrees, place the potatoes and veggies on a shallow sheet pan. I really like these NordicWare Natural Aluminum Half Sheet Pans. Bake for 20 minutes (without the chicken). This is actually a really important step! The reason we are cooking the potatoes and vegetables before adding the chicken to the pan is because they take longer to cook than the chicken.
The chicken only needs about 20 minutes to cook at 400 degrees, versus the potatoes and vegetables which need about 40 minutes.
Step 5: 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, and add the marinated chicken breasts to the hot pan. Place back into the oven, and bake for an additional 20 minutes.
Dinner is served!
Once this One Pan Chicken and Potatoes recipe comes out of the oven, let it cool for a few minutes, slice up your chicken breasts and dig in!
FAQ’s About Sheet Pan 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 to the hot pan and put back into the oven. Bake all on one pan for an additional 20 minutes.
How long does it take to bake a chicken breast at 400 degrees?
Boneless, skinless chicken breasts will need 18-20 minutes to cook 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.
How to Meal Prep this One Pan Chicken and Potatoes recipe:
This delicious, healthy 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 delicious one pan chicken dinner, then be sure to check out some of my other Sheet Pan recipes:
Here’s the recipe for my delicious Sheet Pan Chicken and Potatoes:
- 1 1/2 lbs. boneless, skinless chicken breasts (about 3 medium or 2 large breasts)
- 1 lb. yellow potatoes, cubed into small pieces
- 2 c. broccoli florets
- 2 c. carrots, sliced thickly
- 2 Tbsp. olive oil
- 1 Tbsp. lemon pepper seasoning
Lemon Pepper Marinade:
- 1/4 c. olive oil
- 1/2 c. lemon juice (juice of 2 lemons)
- 2 Tbsp. lemon zest (zest of about 1 lemon)
- 3 cloves of garlic, minced
- 1 tsp. lemon pepper seasoning
- 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 18x13" 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.
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.
For boneless chicken thighs, follow the same cooking times as the breasts: 20 minutes at 400 degrees.
Nutrition Information:Serving Size: 4 servings
Amount Per Serving: Calories: 435Total Fat: 25gSaturated Fat: 4gCholesterol: 124mgSodium: 465mgCarbohydrates: 12gSugar: 4gProtein: 40g