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Make these baked honey lemon chicken breasts with potatoes for a weeknight meal for the family. They are made on a sheet pan with minimal pantry-staple ingredients. An easy chicken breast recipe that’s family and meal-prep-friendly.
Looking for some healthy chicken breasts recipes to make for dinner? Then look no further. This easy-to-make lemon chicken recipe is quite simple and made with readily available ingredients you most likely already have. The chicken breasts are marinated with honey, oil, garlic, lemon juice, salt & pepper, tossed on a pan with sliced baby potatoes, and then baked to perfection. This baked lemon chicken recipe is loaded with flavor and perfect to serve the family for dinner. It is quick, made in one pan, and can be served with a side of veggies like this Parmesan Roasted Broccoli and Cauliflower recipe.
Why you will love this baked chicken breast recipe
- Easy and made in one pan: Making this baked honey chicken recipe is very easy and simple. Plus they are all baked in one pan for easier cleanup.
- Family and meal prep friendly: The family will love this baked honey lemon chicken recipe. They work so well for those who like to meal prep their meals!
- Healthy and delicious: Tender and juicy chicken breast served with soft and tender potatoes. Made with simple and healthy ingredients for a perfectly healthy dinner.
Ingredients and substitutes
- Lemon juice: You will need some freshly squeezed lemon juice. we prefer than you use fresh lemons instead of using bottled lemon juice unless you are tight on ingredients and you only have the bottled verison. You may also use lime if thats what you have on hand.
- Honey: honey would taste best for this honey lemon chicken recipe. you may sub it with maple syrup if you must.
- Oil: We used olive oil but you may use any other neutral tasting oil
- Gralic cloves: Please use fresh garlic cloves if possible. It makes a huge difference in flavor. If you dont have any fresh garlic, you can sub it with garlic powder.
- Salt and pepper: adjust this amount to taste. You will most likely need about 2 tsp salt and 1/2 tsp pepper.
- Chicken: Chicken breast was used in making this sheet pan lemon garlic chicken. If you pefer using chicken thighs you can. Cooking time will vary. Use boneless thighs since they will cook faster.
- Baby potatoes: any potatoes of choice would work for this recipe
- Fresh parsley: this ingredient is used to garnish.
How to make this honey lemon chicken and potato recipe
Preheat the oven to 400 F and line a large baking tray with parchment paper.
To a small jar, add the lemon juice, honey, olive oil, garlic, salt, and pepper. Shake well to emulsify.
To a medium bowl, add the chicken and ½ of the marinade. Mix well, then cover and let it marinate in the fridge for 15 minutes.
Pour the remaining marinade over the potatoes and arrange it onto the prepared baking tray.
Add the chicken next to the potatoes and bake for 22-25 minutes, or until the potatoes are tender and the chicken is fully cooked through (165 F internal temperature).
Garnish with fresh parsley and serve with lemon wedges.
Frequently asked questions
At 350ºF, bake a 4-oz chicken breast for 20-25 minutes. If the chicken breast is 6 ounces, we recommend baking for 25-30 minutes or bake at 400ºF for 20-22 minutes. The best way to check if the chicken breast is done is to use a food thermometer and check the internal temperature of the thickest part of the breast until it reaches an internal temperature of 165ºF.
Always cut or slice the chicken after it is cooked. The rule of thumb is after you cook the chicken breast, let it sit covered for 5 minutes, and then cut it. If you slice the chicken before cooking or right after it will lose a lot of its moisture.
If you end up with rubber chicken it means you overcooked the chicken. Once the chicken is done cooking, you should remove it from the oven otherwise all the moisture and juices will dry out and the end result is rubbery and dry chicken.
Side dishes to try with this baked lemon chicken
- Parmesan Oven Roasted Cauliflower
- Greek Chickpea Salad
- Parmesan Oven-baked Asparagus
- Roasted Honey Glazed Carrots
- Tuscan Stuffed Mushrooms
- Homemade Hummus
Other easy and healthy recipes to try
- Lemon Pepper Chicken
- Creamy Chicken and Mushroom Soup
- Baked Tomato Feta Pasta
- Chicken Parmesan Pasta
- Honey Glazed Salmon
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Baked Honey Lemon Chicken and Potatoes
Ingredients
- 1/3 cup lemon juice, freshly squeezed
- 1/4 cup honey
- 1/4 cup olive oil
- 2-3 garlic cloves, minced
- Kosher salt and ground pepper, to taste
- 4 small chicken breasts, around 6 oz each, boneless and skinless
- 1 lb baby potatoes, sliced into ¼-inch thick discs
- Fresh parsley, chopped, to garnish
- Lemon wedges, to garnish
Instructions
- Preheat the oven to 400 F and line a large baking tray with parchment paper.
- To a small jar, add the lemon juice, honey, olive oil, garlic, salt, and pepper. Shake well to emulsify.
- To a medium bowl, add the chicken and ½ of the marinade. Mix well, then cover and let it marinate in the fridge for 15 minutes.
- Pour the remaining marinade over the potatoes and arrange it onto the prepared baking tray.
- Add the chicken next to the potatoes and bake for 22-25 minutes, or until the potatoes are tender and the chicken is fully cooked through (165 F internal temperature).
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- do not overbake the chicken. it will dry out and get rubbery.
- For crispier potatoes, slice them thinner
- use fresh ingredients: lemon juice and garlic.
- you can use boneless chicken thighs instead of chicken breasts if you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Potatoes still raw after 40 minutes so should have par boiled them first. Chicken doesn’t brown. Poor recipe.
Hi, Ovens vary. How thick were the potatoes sliced? at 40 minutes they should have been done.
I loved the whole concept. Although my dish didnโt brown, I left in longer and still nothing. My dish was also on the sweeter side. I think Iโll minimize the honey next time. My potatoes also werenโt cooked all the way. I hope to perfect the recipe. Thank you for sharing yours.
Do you have to add the marinade to the tray before cooking?
You can keep it or leave it out
Something went wrongโฆI followed the instructions and used all fresh ingredientsโฆ
On the parchment paper I added the potatoes with the marinade and I did the same thing with the chickenโฆit never browned and I think that the marinade should not be added to the baking panโฆ.I even brined the chicken breast to make it more juicy and tenderโฆI had to put the pan under the broiler to brown the meat and potatoesโฆ.what a mess I made of the baking panโฆ.it did taste good but I think that I did something wrongโฆ.I want to make this recipe againโฆplease light up my candleโฆthank you
Correct โฆ dies not brown and although I sliced the potatoes thinly on a mandolin, they did not get done correctly either.
Hello, I have a studio and have issues cooking sometimes but I have a hotplate and convection oven. In the pictures it looks like you seared the food but baking doesn’t make it look that was usually unless you cook for longer. I was just curious if it’s possible to do this recipe in a pressure cooker…if so how? Would I sear the meat and potatoes first for the crispiness and then add the sauce and let it pressure cook for a little?? I need advice because without a real kitchen it’s sometimes hard getting it right without overdoing it.
Hi. You can cook them in a convection oven. I did bake it. You can sear first if you like and add to the pressure cooker but the steam will still get rid of any crispiness. If that’s your only option it can still work.
Tasty and delicious, minimum time consumed and easy to prepare. Relished a lot.
Awesome! Thanks for the great review!