Sheet Pan Lemon Thyme Chicken
Ingredients
The chicken
-
4
pieces
boneless skinless chicken breasts
-
2
tablespoons
olive oil
-
2
tablespoons
soy sauce
-
2
tablespoons
lemon juice
-
½
piece
lemon zest
-
3
cloves
garlic, minced
-
2
teaspoons
fresh thyme, roughly chopped
-
to taste
salt and pepper
-
4
slices
thinly sliced lemon rounds
The potatoes
-
1.5
pounds
baby potatoes, sliced in half
-
2
tablespoons
olive oil
-
3
cloves
garlic, minced
-
1½
teaspoons
smoked paprika
-
1
teaspoon
salt
-
¼
teaspoon
pepper
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with aluminum foil.
- Marinate the chicken by combining it with olive oil, soy sauce, lemon juice, lemon zest, garlic, and thyme in a large Ziploc bag for 20-30 minutes.
- Prepare the potatoes by mixing olive oil, minced garlic, smoked paprika, salt, and pepper in a large bowl, then toss in the potatoes until evenly coated.
- Spread the potatoes on one side of the sheet pan and place the marinated chicken on the other side.
- Season the chicken with salt and pepper, and top each piece with a slice of lemon.
- Bake for 15 minutes, then toss the potatoes and return the pan to the oven for an additional 15-20 minutes until the chicken is cooked through and the potatoes are tender.
- Serve the chicken and potatoes warm.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
75mg
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