🍋🍗🥔 One-Pan Lemon Chicken and Potatoes are A DELICIOUS family dinner that’s ready in 30 minutes and full of lemon buttery goodness! ONE PAN keeps things EASY for you with fewer dishes!
Why You’ll Love Sheet Pan Lemon Chicken and Potatoes
- This easy and family-friendly recipe is ready in 30 minutes, and you only need one pan, which is such a timesaver on busy weeknights now that school is back in session or when you’re cooking for an event!
- The lemony butter infuses the chicken and potatoes and gives plenty of bright flavor and richness without being overpowering.
- The juices at the bottom of the pan are where the flavor is really concentrated, and I could have literally rolled every potato and bite of chicken, forkful by forkful, into that liquid gold.
- This is hearty comfort food that keeps you full, satisfied, and warm in your belly on a cool night without being too heavy.
Love one-pan recipes?
Add my one-pan chicken piccata and orzo, sheet pan honey horseradish chicken and asparagus, and one-pan barbecue chicken and roasted sweet potatoes to your weekly meal plan, too!
Ingredients and Notes
The lemon butter sauce for the chicken and potatoes gets made in the same pan, so everything is saturated in that flavorful sauce.
To make the baked lemon chicken breasts and potatoes, you’ll need:
- Olive oil
- Chicken breasts – Nicely plump and thick chicken breasts are what you’re aiming for because the potatoes take some time to cook through as well in the oven. If you start with chicken breasts that are too thin, they’ll become dried out and overcooked before the potatoes finish cooking. I used boneless, skinless chicken breasts, but you have options. Breasts or thighs, bone-in or boneless, and skin-on or skinless. Adjust cooking times as necessary for your chicken, since all cuts and sizes will require slightly different cooking times
- Potatoes – I used a medley of baby red potatoes, baby Yukon gold, and purple potatoes. Use what you like and have on hand
- Salt and pepper
- Unsalted butter
- Lemon juice
- Fresh parsley
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Lemon Butter Chicken and Potatoes
The chicken with lemon butter and potatoes comes together quickly and easily. Here’s a look at the cooking process:
- I started by browning the chicken and potatoes on my stove in my WOLL Diamond Lite Pro Saute Pan with Lid. It’s an extremely solid, well-made, nonstick-coated cast aluminum pan that can go from stove to oven and is oven-safe up to 500°F, but any pan will work.
- After lightly browning the chicken, I added butter, lemon juice, transferred the pan to my oven, and baked the chicken and potatoes for 20 minutes. You’ll know your meal is done when the potatoes are fork-tender, and the chicken reaches an internal temperature of 165°F.
- Optional: Place your chicken and veggies under the broiler just before serving for an extra crispy exterior. Just be careful not to burn!
Tip: I used the convection bake setting on my oven, but if you don’t have one, a regular oven is fine.
What to Serve with Lemon Chicken and Potatoes
Recipe FAQs
The number one tip here is to make sure your potatoes are diced into small pieces so that they cook through fast enough to be timed with the chicken. If in doubt whether you simply need to halve or quarter a baby potato, quarter it. Better to be falling-apart-fork-tender than too hard.
Yes. You can prep this recipe up to 24 hours in advance. Season the chicken and toss the potatoes with oil and seasoning, then store everything covered in the refrigerator. When ready to cook, let the pan sit at room temperature for about 15 minutes before baking, then add the lemon butter sauce just before roasting for the best flavor and texture.
Fresh or dried thyme, rosemary, oregano, and parsley all pair beautifully with lemon butter chicken. Thyme and rosemary add an earthy, savory note, while parsley brightens the dish at the end. For a slightly Mediterranean twist, oregano works especially well with the lemon.
Yes, with a few adjustments. Air fry the potatoes first at 400°F for 10-12 minutes, shaking halfway through. Then add the chicken, brush with lemon butter sauce, and continue cooking for 8-10 minutes, or until the chicken reaches 165°F internally and the potatoes are tender and golden. You may need to cook in batches depending on the size of your air fryer basket.
One-Pan Lemon Butter Chicken and Potatoes (Easy & Crispy) 🍋
Equipment
- 1 Large Oven-Safe Skillet
Ingredients
- 3 to 4 tablespoons olive oil
- 2 to 2 ½ pounds boneless skinless chicken breasts, see Notes
- 2 to 2 ½ pounds potatoes, diced into 1/2 to 1-inch pieces (see Notes)
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- ¼ cup unsalted butter, diced into small cubes
- ¼ cup lemon juice
- fresh parsley, optional for garnishing
Instructions
- Preheat oven to 400F (use convection if you have it) and to a WOLL Diamond Lite Pro Saute Pan with Lid add the olive oil, chicken, and cook on the stove over medium-high heat to sear chicken on the first side.
- Keep chicken on one side of the pan while you begin to sear it and then add the potatoes to the other side.
- Evenly season the chicken and potatoes with the salt and pepper.
- After about 4 minutes, or after chicken is lightly golden browned on the bottom side, flip the chicken to sear it on the other side, and stir the potatoes.
- After about 4 additional minutes, or after the chicken is lightly golden browned on the second side and the potatoes are beginning to lightly sear around the edges, move the chicken to the center of the pan (without touching) and move the potatoes so they are positioned around the chicken and evenly distributed in the pan, as shown in the photos.
- Place a few diced butter pieces on top of each chicken breast and place the remaining butter pieces over the potatoes.
- Evenly drizzle the lemon juice over the chicken and potatoes.
- Place the pan in the oven and bake for about 20 minutes, or until chicken and potatoes are both cooked through.
- Optionally garnish with parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Chicken and Potato Recipes:
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One-Pan Barbecue Chicken and Roasted Sweet Potatoes — Juicy chicken and tender potatoes roasted on one pan! The barbecue sauce keeps everything super moist and flavorful!! Fast, easy, and zero cleanup!
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Post is brought to you by Frieling USA. The recipe, images, text, and opinions expressed are my own.
This dish was delicious and the chicken was tender and juicy – thank you so much for this great recipe!
Thanks for the 5 star review and so lovely to hear it was delicious for you Jennifer!
This is a very good recipe and easy to make. Then only thing I did differently is cook it in the oven longer…close to an hour.
Thanks for the 5 star review Kim and I’m glad to hear that you have had good success with it in the oven. Depending on pan size and type, potatoes, thickness of chicken, etc. the cooking times can vary.
great
Did you cover the pan when you put it into the oven?
Anita
no
What a delish recipe! It seems so easy and quick to make, my kind of meal! I’m looking forward to making it seeing that I have a freezer full of chicken bottoms!
Thanks for sharing this yummy recipe!!!
This is totally our kind of dinner! We totally need to try this out ASAP!
Paige
https://thehappyflammily.com
It’s so easy and perfect for fall and back to school season!