Sheet Pan Lemon Chicken and Potatoes
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You deserve delicious food and so does your family, but time is not your friend since school started. The good news is this sheet pan lemon chicken and potatoes (and green beans) is just the right dish to satisfy and takes almost no active cook time. And, the leftovers are just as good.
The Good News about Sheet Pan Lemon Chicken and Potatoes
- Leftovers – Make a big batch. Send it for lunch, or have it for another dinner. We work from home, so lunch from the night’s before dinner is always welcome.
- Delicious – Thighs are tasty. I used the za’atar seasoning and lemon slices, but you can use your favorite herbs. And, who doesn’t love potatoes.
- Affordable – We keep hearing about the prices of meat. So far, chicken thighs are still affordable but get the best quality you can. I love Greenwise at Publix and Bell Evans at Whole Foods. Costco organic is another good choice.
- Easy – One sheet pan is all you need. You will have to peel the potatoes, but you can peel and cut and place in water the night before, to make this easy if you’re getting off work and are rushed for dinner.
- Family dinner friendly. Add in the green beans in the last half hour of this one hour bake. A family that eats dinner together (sans phones) is a happier family. Food bonds people, so take advantage of that.
- Healthy Dinner – Need I say more. Chicken, potatoes, green beans, olive oil, lemons are real foods.
- Looks Good – Yes, food should look good.
Easy to Make
- Peel and cut potatoes into quarters.
- Slice lemons
- Dry thighs and sprinkle with salt, pepper, za’atar or Italian seasoning.
- Arrange in sheet pan and douse with olive oil.
- Variations: Add in pieces of green bell pepper or olives.
- Bake at 400 degrees for 50-60 minutes.
- Add green beans in last 30 minutes.
Low Carb Option
Replace potatoes with cauliflower pieces.
More Easy Dinners
- Parmesan Chicken Cutlets
- Twenty Minute Macaroni Bean Soup
- Greek Chicken Kabobs
- Deconstructed Cabbage Rolls
- Salmon Kabobs on the Grill
As always, let me know if you make this dish. Would love to hear from you and Happy Back to School Time if this fits your life.
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Kitchen Tools for this Recipe
- USA Sheet Pan (the BEST pans in my opinion)
- Stainless Steel Potato Peeler
- Za’atar Seasoning
Sheet Pan Lemon Chicken and Potatoes
Za'atar Chicken with lemon and olive oil. Keto Friendly, Paleo, Whole 30 friendly.
Servings: 6
Ingredients
- 6 chicken thighs
- 4 tablespoons olive oil more if needed
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 potatoes peeled, cut into quarters
- 1/2 cup za'atar
- 2 lemons sliced thinly
- 1 package green beans trimmed
Instructions
- Salt chicken pieces one day in advance if you have the time.
- Take chicken out one to two hours in advance of baking.
- I tend to leave the salt on the chicken. If you didn’t do this step, salt chicken.
- Place on bottom of pan. Drizzle olive oil over the pieces.
- Drizzle olive oil over the chicken pieces.
- Sprinkle za’atar over chicken generously.
- Place lemon slices on top.
- Add potatoes in between chicken pieces, making sure they also are covered with olive oil, salt and pepper.
- Bake at 400 degrees for 45 minutes or until chicken has internal temperature of 165 degrees F.
- Add in green beans in last 25 minutes. Toss with olive oil first.
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