Sheet Pan Honey Lemon Chicken Thighs and Roasted Potatoes — Juicy chicken with a honey lemon glaze that’s tangy-sweet and so good!! Healthy, fast, so easy, and cleanup is a breeze!!
Baked Honey Lemon Chicken and Potatoes
Fast, easy dinners with zero cleanup that are packed with so much flavor are always winners. My family loved the moist, juicy, honey lemon chicken and the tender, roasted potatoes.
The honey lemon marinade drips from the chicken during baking, which lightly coats the potatoes in a tangy-sweet sauce. I adapted the marinade from one of my daughter’s favorite meals, which is also a reader favorite.
Fresh rosemary perfumes the entire dish beautifully. Chicken, potatoes, and rosemary were made for each other.
It doesn’t get any easier than chopping up potatoes and vegetables, drizzling with olive oil, and placing marinated chicken thighs on a baking sheet. Since I lined it with foil, cleanup was as easy as tossing away the foil!
Ingredients for Honey Lemon Chicken and Potatoes
To make this simple recipe for honey lemon chicken, you’ll need:
- Chicken thighs (I prefer bone-in, skin-on)
- Honey
- Lemon juice
- Olive oil
- Apple cider vinegar
- Lemon pepper seasoning
- Potatoes
- Salt and pepper
- Fresh rosemary
- Lemon slices
How to Make Honey Lemon Chicken and Potatoes
I love how quick and easy this honey lemon pepper chicken recipe is to throw together! Be sure to line your pan with foil to make cleanup even easier.
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- Whisk together the marinade: To a large glass measuring cup, add the honey, lemon juice, olive oil, apple cider vinegar, lemon pepper seasoning blend, salt, and whisk to combine.
- Place chicken thighs in a large ziptop bag, cover with the honey lemon mixture, seal, and smoosh chicken to coat evenly; set aside to marinate while you prep the potatoes.
- Prep the potatoes: To the prepared baking sheet, add the potatoes in an even, flat layer. Evenly drizzle olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Prep the chicken: Add the chicken thighs over the top of the potatoes. Spoon about 2 to 3 tablespoons of marinade from the ziptop bag over the top of each piece of chicken.
- Place the rosemary sprigs next to the chicken, making sure the rosemary touches the chicken so the chicken picks up the flavor. About 2 sprigs on each side of each piece of chicken works well.
- Bake the chicken and potatoes: Bake until the chicken registers an internal temp of 165F.
Can This Recipe Be Prepared in Advance?
Yes! Although I think it’s best fresh as that’s when the honey lemon chicken thighs will be crispiest.
But with that said, chicken and potatoes is a great make-ahead meal that reheats well during the week.
What to Serve with Baked Honey Lemon Chicken
The honey lemon pepper chicken and potatoes is already a meal in itself, so I like to keep any additional sides super simple.
A green side salad, steamed or roasted broccoli, sautéed green beans, or something similar would be perfect to round things out!
Tips for Making Honey Lemon Chicken Thighs
I used Yukon gold potatoes but you can use your favorites from sweet potatoes to Russet. Make sure to cut them small enough so they cook through in the same amount of time it takes the chicken to cook. I recommend 1/2-inch pieces.
I prefer using bone-in, skin-on chicken thighs to make this recipe. Chicken thighs remain juicier than breasts, and the skin adds so much flavor!
However, you can certainly adapt this recipe to make chicken breasts, if desired. Adjust the cook time as needed.
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One-Pan Honey Lemon Chicken and Roasted Potatoes
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 1/4 pounds total)
- ½ cup honey
- ¼ cup lemon juice
- 2 tablespoons olive oil for marinade + 2 tablespoons for tossing with potatoes
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon pepper seasoning blend for marinade + more for sprinkling over potatoes if desired
- ½ teaspoon salt, or to taste
- 4 large Yukon gold potatoes, about 2 1/4 pounds, diced into 1/2-inch pieces and peeled if desired (I didn’t peel them)
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- about 8 sprigs fresh rosemary, each about 4-inches long
- 1 large lemon thinly sliced for garnishing, optional
Instructions
- Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil for easier cleanup; set aside.
- To a large glass measuring cup or medium bowl, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning blend, 1/2 teaspoon salt, and whisk to combine.
- Place chicken thighs in a large ziptop bag, cover with the honey lemon mixture, seal, and smoosh chicken to coat evenly; set aside to marinate while you prep the potatoes.
- To the prepared baking sheet, add the potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, evenly sprinkle with 1 teaspoon salt and 1 teaspoon pepper or with lemon pepper, and toss to coat evenly.
- Add the chicken thighs (skin-side up) over the top of the potatoes. Spoon about 2 to 3 tablespoons of marinade from the ziptop bag over the top of each piece of chicken.
- Place the rosemary sprigs next to the chicken, making sure the rosemary touches the chicken so the chicken picks up the flavor. About 2 sprigs on each side of each piece of chicken works well.
- Bake for about 30 to 35 minutes (I baked 33 minutes), or until chicken registers an internal temp of 165F. Watch chicken closely in the final moments of baking because the honey is prone to burning. Exact cooking times will vary based on size of chicken thighs and potatoes.
- Optionally garnish with lemon slices and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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