Sheet Pan Chicken and Potatoes
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!
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
- 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 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.
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
Tried this recipe?Let us know how it was!