Sheet Pan Lemon Chicken And Potatoes Recipes
SHEET PAN LEMON GARLIC ROASTED CHICKEN AND POTATOES
This Sheet Pan Lemon Garlic Roasted Chicken and Potatoes is incredibly simple but seriously tasty! The chicken and potatoes are bathed in plenty of herbs and a delicious bright citrus sauce that will make your taste buds dance. The perfect answer to hectic weeknights.
Provided by Oriana Romero
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 425º F (218º C). Line a large sheet pan with foil; spray foil with cooking spray or olive oil.
- In a small bowl, combine olive oil, lemon zest, lemon juice, salt, pepper, oregano, rosemary, garlic powder, garlic cloves, and red pepper flakes, if using. TIP: Make sure to zest your lemons before you squeeze them.
- Arrange potatoes and chicken on the prepared baking sheet. Drizzle oil mixture over the chicken and potatoes; mix to coat. Place lemon slices and onion around the chicken, if using.
- Roast for 35- 40 minutes, or until a thermometer inserted in the chicken reads 165° F, and potatoes are tender. Halfway through the baking process, carefully flip each chicken and potatoes for even cooking.
- OPTIONAL: In the last 3-5 minutes of the baking process turn your oven to broil mode and broil until the chicken is golden and the potatoes crisp and golden.
- Garnish with fresh oregano and/or parsley, if using. Serve hot.
Nutrition Facts : Calories 510 kcal, Carbohydrate 22 g, Protein 32 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 113 mg, Sodium 899 mg, Fiber 4 g, ServingSize 1 serving
LEMON-THYME SHEET PAN CHICKEN AND POTATOES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
- Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
- Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
- Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
- Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.
SHEET-PAN LEMON CHICKEN AND POTATOES
Get a deliciously fresh, Greek-inspired chicken-and-veg dinner on the table in less than an hour with six simple ingredients and one sheet pan.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix oil and 1 teaspoon of the Greek seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
- In same large bowl, mix dressing and remaining 1 teaspoon Greek seasoning. Add chicken to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and very tender.
- Drizzle entire pan with honey. Add spinach to pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slightly.
- Top with remaining ingredients.
Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g
SHEET-PAN LEMON GARLIC CHICKEN
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL
In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.
Provided by Lidey Heuck
Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
- Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
- Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
- Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.
More about "sheet pan lemon chicken and potatoes recipes"
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2020-06-29 In a bowl or gallon-sized Ziploc bag combine the halved baby potatoes, lemon juice, olive oi, garlic, parmesan cheese, basil, and salt. …
From togetherasfamily.com
5/5 (1)Category Main CourseCuisine AmericanEstimated Reading Time 5 mins
From togetherasfamily.com
5/5 (1)Category Main CourseCuisine AmericanEstimated Reading Time 5 mins
- Prepare the chicken first so it can marinate. Cut each chicken breast in half (horizontally) so you have 2 thin pieces of chicken from each chicken breast. If you use pre-cut thinly sliced chicken breasts than skip that first step. You need 4 pieces of thin chicken for this recipe.
- Combine thinly sliced chicken breasts, fresh lemon juice, olive oil, garlic, Italian seasoning, and salt into a gallon-sized Ziploc bag. Shake the bag, and use your hands, to mix the chicken and seasonings together in the bag. Let sit in the fridge for at least 20 minutes while you prepare and cook the potatoes.* If wanted, you can let the chicken marinate for up to 4 hours before you need it.
- Heat oven to 400°. Prepare a cookie sheet/sheet pan with sides (12" x 18") and spray generously with cooking spray OR you can line with parchment paper or tin foil (spray it with cooking spray to ensure no sticking).
- In a bowl or gallon-sized Ziploc bag combine the halved baby potatoes, lemon juice, olive oi, garlic, parmesan cheese, basil, and salt. Shake or stir together until all potatoes are coated in seasoning. Dump out onto the prepared cookie sheet and separate so no potatoes are touching. Cook for 15 minutes.
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SHEET-PAN LEMON CHICKEN AND POTATOES
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SHEET PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL
Prepare a marinade for the chicken: In a large bowl or Ziplock bag, combine the lemon juice, ¼ cup olive oil, garlic, oregano, 3 teaspoons salt, about 1 teaspoon pepper, and half of the dill. Pat the chicken dry, then toss in the marinade; cover and refrigerate for at least 1 hour and up to 12 hours. 2. Heat the oven to 450℉.
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SHEET PAN LEMON CHICKEN WITH SWEET POTATOES AND AVOCADO …
2022-01-24 Instructions. 1. Preheat the oven to 425° F. 2. In a bowl, toss together the chicken with 2 tablespoons olive oil, the garlic, paprika, cumin, chili powder, chili flakes, and a pinch of salt. 3. On a large baking sheet, toss together the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper.
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LEMON CHICKEN ASPARAGUS AND POTATO SHEET PAN DINNER
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LEMON PEPPER CHICKEN & POTATOES SHEET PAN MEAL | HEALTHY, EASY …
Preheat the oven to 400°F and place wax paper on baking sheet. In a small bowl, whisk together 1.5 tbsp lemon juice, mustard, garlic, honey, ¼ teaspoon salt, and 2 tablespoons of the olive oil. Set aside. Place the potatoes and broccoli on the pan. Drizzle with the remaining olive oil and about half of the lemon-mustard mixture.
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Instructions. Place a large sheet pan in the oven. Preheat the oven to 425°F (leave the pan in the oven). In a large bowl, toss the potatoes with 1 tbsp oil, ½ tsp salt, and ¼ tsp pepper. Carefully remove the hot pan from the oven and coat with cooking spray. Spread the potatoes onto the hot pan. Roast at 425°F for 15 minutes.
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Preheat oven to 425. In a bowl, add chunks of chicken, herbs, lemon juice, salt, and pepper. Mix well to combine. Set aside to marinade. On a baking tray, add onions and potatoes, and drizzle with olive oil. Mix to evenly coat, and then bake for 25 minutes. Add chicken and broccoli to the baking tray, and add lemon slices on top.
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Line a sheet pan with parchment paper. Arrange the chicken pieces, potatoes and sweet potatoes in a single layer. (note 1) Drizzle the remaining 1 tablespoon oil and place in the oven. Let it roast for 30 minutes. No flipping is required. Check after 30 minutes, if the chicken has browned. If not, allow 5 minutes more.
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From oliveandmango.com
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2019-10-26 Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside. Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes. Add the chicken, potatoes, and onions to a large bowl.
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From littlebroken.com
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