Lemon Pepper Sheet Pan Chicken
A vibrant and straightforward American comfort dish, featuring tender lemon pepper seasoned chicken and crispy roasted baby potatoes, all cooked on a single sheet pan for ultimate convenience and flavor.
Ingredients
- 6 chicken thighs boneless or bone-in
- 1 lb baby potatoes halved or quartered
- 2 tbsp olive oil
- 2 tsp lemon pepper seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 1 lemon sliced for garnish (optional)
- 1 cup broccoli florets optional
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the chicken thighs and baby potatoes with olive oil, lemon pepper seasoning, salt, and black pepper until evenly coated.
- Arrange the seasoned chicken and potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote even roasting. Add broccoli florets if using, spreading them evenly.
- Bake for 25-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and lightly browned.
- For extra flavor, squeeze fresh lemon juice over the finished dish and garnish with lemon slices before serving. Serve hot.
Notes
For extra crispy potatoes, ensure they are spread in a single layer and not overcrowded on the baking sheet. You can add other quick-cooking vegetables like bell peppers or asparagus during the last 15-20 minutes of baking. A squeeze of fresh lemon juice just before serving brightens all the flavors. If using bone-in chicken, add 5-10 minutes to the cooking time.