Baked Honey Lemon Chicken and Potatoes

By Rena |

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.

top view baked chicken breasts and potatoes on a sheet pan

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.
close up baked chicken breast with sliced baby potatoes on a sheet pan

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.
ingredients to make honey lemon chicken and potatoes

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.

marinade being poured over chicken breast

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. 

potatoes with raw chicken breast on a sheet pan before baking

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.

close up baked lemon chicken with potatoes

Frequently asked questions

How long should I bake a chicken breast at 350 ºF?

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.

Should you cut the chicken before or after cooking?

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.

Why is the chicken rubbery?

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 shot of baked chicken breast with potatoes on a sheet pan

Side dishes to try with this baked lemon chicken

close up and side shot of chicken breast with potatoes

Other easy and healthy recipes to try

close up honey lemon chicken breast on a sheet pan with potatoes and lemon wedges

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top view baked chicken breasts and potatoes on a sheet pan

Baked Honey Lemon Chicken and Potatoes

Tender and juicy chicken breast recipe made with honey, lemon, potatoes, and then baked to perfection.
4.6 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinate: 15 minutes
Total Time: 50 minutes
Servings: 4
Calories: 535kcal
Author: Rena

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

Calories: 535kcal | Carbohydrates: 39g | Protein: 50g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 343mg | Potassium: 1352mg | Fiber: 3g | Sugar: 19g | Vitamin A: 71IU | Vitamin C: 33mg | Calcium: 30mg | Iron: 2mg
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Reader Interactions

Comments

  1. Caroline says

    3 stars
    Correct … dies not brown and although I sliced the potatoes thinly on a mandolin, they did not get done correctly either.

  2. Julie Rose Martinez says

    5 stars
    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.

    • Rena says

      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.

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