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This Baked lemon Chicken and potatoes is mande in one pan, done in under 30 minutes. The marinade is made of lemon, honey, garlic, and olive oil which are pantry staples you probably already have. I make this for my family almost every week.
It’s good for meal prep too. Make a batch on Sunday and you’ve got lunches ready to go.
This is one of those recipes I keep coming back to. It’s simple, the ingredients are things I always have at home, and the whole family loves it. I love that everything bakes on one pan. This mean less mess, less stress, and dinner is on the table in under 30 minutes
Recipe Overview
Ingredients and substitutes
Below are the ingredients you will need to make this recipe. Full measurements are found in the recipe card below.
- Lemon juice: Use fresh lemons if you can. It really does taste better than bottled lemon juice. Lime works too if that’s what you have.
- Honey: I’d stick with honey for this one. Maple syrup works as a swap but the flavor will be a little different.
- Oil: I used olive oil, but any neutral oil works fine.
- Garlic cloves: Fresh garlic makes a big difference here. If you’re out, garlic powder will do.
- Salt and pepper: Adjust to taste. I usually use about 2 tsp salt and ½ tsp pepper.
- Chicken: I used chicken breasts, but boneless thighs work great too. Just know they may cook a little faster so keep an eye on them.
- Baby potatoes: Any potato work. Just slice them thin so they cook through.
- Fresh parsley: Just for garnish at the end so it can be optional.
Tips Before You Start
- Slice the potatoes thin (about ¼ inch): If the potatoes are thicker than that they won’t cook in time. If you’re not sure, give them a 5-minute head start in the oven before adding the chicken.
- Don’t drown the pan in marinade: Too much liquid on the pan means steamed chicken, not roasted. That’s why some people don’t get browning.
- Want more color? Switch the oven to broil for the last 2 to 3 minutes but keep an eye on it.
- Let the chicken rest: After its done baking, give it about 5 minutes before cutting. It keeps the juices in.
- Chicken thighs work too! Boneless thighs stay juicier and are harder to overcook. Adjust time the baking to about 20 to 22 minutes.
- Fresh lemon and garlic make a difference here: The bottled stuff just doesn’t taste the same in a marinade.
How To Make Honey Lemon Chicken and Potatoes
Preheat oven to 400°F. Line a large sheet pan with parchment paper.
Mix lemon juice, honey, olive oil, garlic, salt, and pepper in a jar. Shake it up. Put the chicken in a bowl with half the marinade.
Let it sit in the fridge for 15 minutes. Toss the potatoes with the other half of the marinade and spread them on the pan.
Add the chicken next to the potatoes. Don’t pour extra marinade on top because it makes things steam instead of roast.
Bake 22 to 25 minutes until the chicken hits 165°F inside. Garnish with parsley and lemon wedges.
Common Questions
Most likely too much liquid on the pan. Make sure you’re only using the marinade to coat and not pouring it all over the pan before baking. Also, don’t skip the parchment paper, and make sure the pieces aren’t touching.
If you end up with rubbery 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 you end up with rubbery and dry chicken.
I suggest you slice the potatoes thin and no thicker than ¼ inch. If your oven isn’t strong, bake the potatoes about 5 minutes alone first on the pan before adding the chicken.
Yes, you can marinate up to 24 hours in the fridge. The lemon will start to break down the chicken if you go much longer than that.
Yes, boneless thighs work great here. Bake at the same temperature and check it around 20 minutes.
Yes. Zucchini, bell peppers, and green beans all work great. Just make sure they’re cut to similar sizes so everything bakes at the same time.
Airtight container in the fridge for up to 4 days. Reheat in a 300°F oven for 10 minutes to get to that right temperature. Microwave works too but the potatoes get soft.
Serving Suggestions
- Parmesan Oven Roasted Cauliflower
- Greek Chickpea Salad
- Parmesan Oven-baked Asparagus
- Roasted Honey Glazed Carrots
- Tuscan Stuffed Mushrooms
- Homemade Hummus
You may also like
- Lemon Pepper Chicken
- Shake and Bake Chicken
- Creamy Chicken and Mushroom Soup
- Honey Garlic Chicken Meal Prep
- Chicken Parmesan Pasta
- Honey Glazed Salmon
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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 pound baby potatoes or yukon gold, sliced into ¼-inch thick discs
- Fresh parsley, chopped, to garnish
- Lemon wedges, to garnish
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper.
- Mix 1/3 cup lemon juice, 1/4 cup honey, 1/4 cup olive oil, 2-3 garlic cloves, Kosher salt and ground pepper in a jar. Shake it up.
- Put the 4 small chicken breasts in a bowl with half the marinade. Let it sit in the fridge for 15 minutes.
- Toss the 1 pound baby potatoes or yukon gold (sliced) with the other half of the marinade and spread them on the pan.
- Add the chicken next to the potatoes. Don't pour extra marinade on top because it makes everything steam instead of roast.
- Bake 22 to 25 minutes until the chicken hits 165°F inside.
- Garnish with Fresh parsley and 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 didn’t brown, I left in longer and still nothing. My dish was also on the sweeter side. I think I’ll minimize the honey next time. My potatoes also weren’t 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 wrong…I followed the instructions and used all fresh ingredients…
On the parchment paper I added the potatoes with the marinade and I did the same thing with the chicken…it never browned and I think that the marinade should not be added to the baking pan….I even brined the chicken breast to make it more juicy and tender…I had to put the pan under the broiler to brown the meat and potatoes….what a mess I made of the baking pan….it did taste good but I think that I did something wrong….I want to make this recipe again…please light up my candle…thank you
Correct … 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!