Sheet Pan Lemon Pepper Chicken and Potatoes (Simple Weeknight Dinner)

How to Make Sheet Pan Lemon Pepper Chicken and Potatoes (Simple Weeknight Dinner)

1. 1

   Step 1: Preheat and par-cook the potatoes

   Preheat the oven to 425°F (220°C) and line a large sheet pan with foil or parchment for easy cleanup. Toss the halved baby potatoes with 2 tablespoons olive oil, 1/2 teaspoon lemon pepper and 1/2 teaspoon kosher salt until evenly coated. Spread the potatoes cut-side down in a single layer and roast for 10–12 minutes, until the edges begin to brown and they start to soften.

   For this step

   • 1 1/2 lbBaby potatoes (halved if large)
   • 2 tspLemon pepper seasoning
2. 2

   Step 2: Season the chicken

   While the potatoes begin roasting, pat the chicken thighs dry and rub them with the remaining 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, 1 1/2 teaspoons lemon pepper and the remaining 1/2 teaspoon kosher salt. Make small slashes in the skin if desired to help the seasoning penetrate. Let the seasoned chicken sit at room temperature while the potatoes finish the first roast.

   For this step

   • 4 piecesBone-in, skin-on chicken thighs
   • 3 clovesGarlic (minced)
   • 2 tbspLemon juice (fresh)
   • 1 tspLemon zest
   
3. 3

   Step 3: Arrange and finish roasting

   Remove the pan from the oven and nestle the seasoned chicken thighs skin-side up among the par-cooked potatoes, leaving space between pieces for air circulation. Return to the oven and roast for 20–25 minutes more, until the chicken reaches 165°F (74°C) at the thickest point and the skin is golden and crisp; broil 1–3 minutes at the end if you want extra browning. If potatoes need more color, move them to the outer edges of the pan for even crisping.
   
4. 4

   Step 4: Rest, garnish and serve

   Transfer the chicken and potatoes to a serving platter and let the chicken rest 5 minutes so juices redistribute. Sprinkle with chopped fresh parsley and extra lemon zest or lemon wedges if desired. Serve hot with a simple green salad or steamed greens for a complete weeknight meal.

   For this step

   • 2 tbspFresh parsley (chopped, for garnish)

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil or parchment for easy cleanup. Toss the halved baby potatoes with 2 tablespoons olive oil, 1/2 teaspoon lemon pepper and 1/2 teaspoon kosher salt until evenly coated. Spread the potatoes cut-side down in a single layer and roast for 10–12 minutes, until the edges begin to brown and they start to soften.
2. While the potatoes begin roasting, pat the chicken thighs dry and rub them with the remaining 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, 1 1/2 teaspoons lemon pepper and the remaining 1/2 teaspoon kosher salt. Make small slashes in the skin if desired to help the seasoning penetrate. Let the seasoned chicken sit at room temperature while the potatoes finish the first roast.
3. Remove the pan from the oven and nestle the seasoned chicken thighs skin-side up among the par-cooked potatoes, leaving space between pieces for air circulation. Return to the oven and roast for 20–25 minutes more, until the chicken reaches 165°F (74°C) at the thickest point and the skin is golden and crisp; broil 1–3 minutes at the end if you want extra browning. If potatoes need more color, move them to the outer edges of the pan for even crisping.
4. Transfer the chicken and potatoes to a serving platter and let the chicken rest 5 minutes so juices redistribute. Sprinkle with chopped fresh parsley and extra lemon zest or lemon wedges if desired. Serve hot with a simple green salad or steamed greens for a complete weeknight meal.