Description
This Sheet Pan Honey Garlic Lemon Chicken is a simple and delicious weeknight dinner featuring juicy, flavorful chicken breasts baked with crispy roasted potatoes. The zesty lemon, sweet honey, and savory garlic marinade infuse the chicken with bright and comforting flavors, all made effortlessly on one sheet pan for easy cleanup.
Ingredients
Scale
Marinade
- ¼ cup lemon juice
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 4 garlic cloves (minced)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
Chicken and Potatoes
- 4 boneless, skinless chicken breasts (about 1.25 pounds total)
- 1 pound small colored potatoes (quartered)
- Olive oil cooking spray (about 6 sprays for potatoes)
- 1 garlic clove (minced)
- Salt and freshly ground black pepper (to taste)
- Lemon slices (optional, for garnish)
- Fresh chopped parsley (optional, for garnish)
Instructions
- Prep the Oven and Pan. Preheat your oven to 400 degrees Fahrenheit. Lightly spray a sheet pan with olive oil cooking spray and set it aside for later use.
- Marinate the Chicken. In a large bowl, whisk together lemon juice, honey, soy sauce, minced garlic, salt, and black pepper until well combined. Add the chicken breasts to the marinade, ensuring they are fully coated, and let them sit for 15 to 30 minutes to absorb the flavors.
- Season the Potatoes. While the chicken marinates, place the quartered potatoes in a bowl. Spray with olive oil cooking spray about six times and toss well to coat. Add the minced garlic and season with salt and pepper to taste, stirring until evenly combined.
- Assemble on the Sheet Pan. Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Remove the chicken breasts from the marinade, shaking off any excess liquid, and place them alongside the potatoes. Season the chicken with additional salt and pepper if desired. Optionally, place a thin lemon slice on top of each chicken breast for added flavor and presentation.
- Bake Until Cooked. Bake the chicken and potatoes in the preheated oven for 30 minutes. Stir the potatoes halfway through the cooking time to ensure even roasting. Once cooked through and golden, remove the pan from the oven.
- Garnish and Serve. Sprinkle fresh chopped parsley over the chicken and potatoes for a pop of color and freshness. Serve immediately while hot and enjoy your flavorful sheet pan meal.
Notes
- Marinate the chicken for the full 30 minutes for the best flavor infusion, but 15 minutes works if you're short on time.
- If you prefer, you can use baby red or Yukon gold potatoes instead of colored potatoes.
- For an even crispier potato texture, parboil them for 5 minutes before seasoning and baking.
- Feel free to substitute fresh parsley garnish with chopped cilantro or basil for a different flavor profile.
- This recipe is easy to scale up to feed more people by increasing ingredient amounts and using a larger sheet pan.
- Use low sodium soy sauce to control salt content and keep the dish healthier.
Nutrition
- Serving Size: 8 ounces
- Calories: 302 kcal
- Sugar: 15 g
- Sodium: 474 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.02 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 91 mg
