The last thing I want to do after a long day of recipe testing and playing with my daughter is cook (and clean up) an extravagant dinner. Just thinking about the inevitable sink full of dishes makes my eyes feel heavy. 😴

On days like this, simple is the name of the game, and my Sheet Pan Chicken and Potatoes couldn’t be simpler. It’s one of those fantastic one-pan meals, like my lemon garlic sheet pan chicken, that turns everyday ingredients into a family-friendly dinner packed with flavor.

The secret? A zesty lemon-garlic marinade. It keeps the chicken juicy and fills the roasted potatoes with pops of Mediterranean-inspired flavors. Yum!

Baked Chicken and Potatoes Ingredients

Potatoes – Baby potatoes or peewee potatoes are the best. Just chop ‘em in half and toss them in the marinade. No peeling necessary! If you don’t mind the extra work, feel free to use washed and cubed fingerling, red, or white potatoes instead. Even diced sweet potatoes would be a great swap.

Chicken – I sliced two large chicken breasts in half for this recipe. Boneless, skinless chicken thighs will also work, but they’ll take a little longer in the oven.

Lemon – I know bottled lemon juice is convenient, but try to go with freshly squeezed lemon juice here. You need the lemons for the finishing zest, anyway.

Herbs and spices – The lemon-garlic marinade gets its bright, Mediterranean-inspired flavors from a mix of dried oregano, paprika, dried parsley, salt, and pepper.

Garnishes – The cherry on top of this one-pan dinner is a generous sprinkle of freshly grated parmesan cheese and fresh lemon zest. Some fresh parsley, dill, or basil would also be amazing if you happen to have them on hand.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

How to Make Sheet Pan Chicken and Potatoes

Step 1: Make the marinade. Whisk the olive oil, lemon juice, garlic, oregano, paprika, parsley, salt, and pepper together in a bowl. 

Step 2: Marinate the chicken. Next, brush both sides of each chicken breast with some of the marinade. Set aside.

Step 3: Roast the potatoes. Add the sliced potatoes to a bowl and drizzle the remaining marinade on top. Toss to combine, then transfer them to the baking sheet. Roast for 15 minutes.

Step 4: Cook the chicken. Push the par-baked potatoes to the outside edges of the baking sheet and place the marinated chicken in the open space in the middle. Roast the chicken and potatoes for 10 minutes.

Step 5: Serve. Garnish the roasted chicken and potatoes with lemon zest and parmesan cheese. Serve while everything is hot and enjoy!

Erin’s Tips and Tricks

• You have the option to marinate the chicken for up to 24 hours in the fridge. The longer you marinate the chicken, the more flavorful and juicy it will be.
• For a golden brown finish and extra crispy chicken, switch the oven to broil during the last 3 minutes. But don’t walk away—things can go from crisp to burnt pretty quickly.
• If the potatoes and chicken are touching or look overcrowded in the pan, roast everything on two sheet pans instead and swap their positions in the oven (top rack to bottom rack) halfway through baking.

Sheet Pan Dinner FAQs

Storage

Make Ahead: When I know I’m going to be low on time, I’ll chop the potatoes and make the marinade 1 day ahead of time and store them separately in the fridge. 

Refrigerator: The leftover chicken and potatoes can be stored together in airtight containers for up to 4 days.

Freezer: You can freeze the cooked chicken for up to 2 months, but I’d avoid freezing the potatoes since they tend to become mushy when thawed.

Reheating: While you can reheat the chicken and potatoes in the microwave, I prefer to place them back on the sheet pan and warm them in a 350°F oven or a toaster oven until they’re warmed through.

More Easy Sheet Pan Dinners

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Sheet Pan Eggs

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!

This easy Apple Oatmeal is the 15-minute breakfast recipe that you’ll want to make all season long! Made with rolled oats, sweetened with maple syrup and topped with apples, it’s an incredibly healthy and tasty way to start the day.

Oatmeal Ingredients

Oats – I prefer using rolled oats simply for the texture. Rolled oats create a creamier oatmeal, whereas steel cut oats have more of a bite to them.

Liquid – A mix of water and the milk of your choice is the right amount of creaminess. Only using water makes the oats too bland, but only using milk makes them a tad too hearty and thick.

Sweetener – Maple syrup pairs really well with cinnamon, but honey is another great choice. I personally wouldn’t omit sweetener altogether, but you could always reduce the amount if you prefer less sweet tasting oatmeal.

Apple – Use your favorite variety (I used Gala), and there’s no need to peel it. Instead, leave the skin on and simply dice into bite-size pieces.

See the recipe card below for full information on ingredients and quantities.

Variations

• Oats: As noted in the Ingredients section above, I find rolled oats to be better in oatmeal. However, if you don’t have any on hand you can certainly use steel cut oats or quick oats instead.
• Protein: If you want the oatmeal to be extra filling, stir in a scoop of vanilla or unflavored protein powder once the oats are done cooking.
• Add-ins: Add a tablespoon or two of chia seeds or flaxseeds in with the oats and allow them to cook.
• Toppings: Besides cooked apple, other tasty toppings are grain-free granola, chopped walnuts, cooked pear, raisins, a drizzle of healthy caramel sauce, a drizzle of almond butter, and/or pumpkin seeds.

How to Make Apple Oatmeal

Step 1: Bring liquid to a boil. Start by adding the water and milk to a small saucepan, then bring the mixture to a boil.

Step 2: Cook the oats. Add the oats to the saucepan, then reduce the heat to medium-low. Stir occasionally until the oats have softened and the liquid has absorbed, about 5 minutes. Stir in the maple syrup and cinnamon, then transfer to a bowl and set aside.

Step 3: Cook the apple. Next, heat the coconut oil in a skillet over medium heat. Once melted, add the apple and sauté for 2 minutes or so. Then, add the water and continue cooking, stirring occasionally, until the apple is soft. Last, sprinkle the cinnamon on top and stir until the apple is coated.

Erin’s Tips and Tricks

• Save time by cooking the apple a day or two in advance and storing it in a sealed container in the fridge. Reheat in the microwave before serving.
• Feel free to play around with the sweetness level. I don’t mind my oatmeal being on the sweeter side, but if you don’t want it to be sweet, start with 1 teaspoon of maple syrup instead of 1 tablespoon and increase to taste.

More apple-filled recipes

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Apple Chicken Sausage

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Ingredients

Brussels sprouts – For best results, use firm, bright green sprouts with tightly packed leaves. You can shave them by hand, use a mandoline, let a food processor do the work, or just grab a bag of pre-shaved brussels sprouts from the produce section to save time. 

Parmesan – I highly recommend shredding the parmesan yourself. The pre-shredded cheese often has added starches that keep it from melting as smoothly, so grating it yourself is worth the extra step. 

How to Make Shaved Brussels Sprouts

Step 1: Sauté the veggies. Heat the olive oil in a large skillet over medium heat. Add the shredded brussels sprouts, onion, and a pinch of salt, and sauté until the sprouts begin to soften and the onion turns translucent.

Step 2: Add the garlic. Sauté the garlic in the pan until the sprouts are tender and lightly browned around the edges.

Step 3: Finish with cheese. Transfer the sautéed sprouts to a serving platter or bowl. Immediately sprinkle parmesan cheese over the top, season with salt and pepper to taste, and enjoy!

Tips

• Before shaving the brussels sprouts, trim the stems, remove any loose or browned outer leaves, and slice each one in half.
• You can shave brussels sprouts by hand with a sharp chef’s knife or a mandoline. Or, for a truly hands-off approach, run them through a food processor fitted with a slicing blade.
• Don’t burn the garlic! Garlic cooks much faster than sprouts and onions, which is why I recommend adding it to the pan after the veggies have softened. Also, stir it frequently to help it tenderize and become fragrant without burning.

Storage

Refrigerator: Store any leftover cooked and cooled shaved brussels sprouts in an airtight container in the fridge for up to 3 days.

Reheating: Warm up the sprouts in a skillet over medium heat until warmed through or quickly zap them in the microwave. The microwave will soften them slightly, but they’ll still taste great.