Sheet Pan Honey Garlic Lemon Chicken
This sheet pan honey garlic lemon chicken is an easy weeknight dinner with flavorful, juicy chicken breasts cooked in a single pan with crispy roasted potatoes.
Servings: 4 servings
Equipment
Ingredients
For the Chicken
- ¼ cup lemon juice
- 3 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 4 garlic cloves minced
- 1 teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 4 boneless, skinless chicken breasts (about 1.25 pounds total)
FOR THE POTATOES
- 1 pound small colored potatoes quartered
- olive oil cooking spray
- 1 garlic clove minced
- salt and freshly ground black pepper to taste
- lemon Slices optional, for garnish
- fresh chopped parsley optional, for garnish
Instructions
- Prep. Preheat the oven to 400ºF. Spray a sheet pan with cooking spray and set aside.
- Marinate the chicken. In a large bowl, combine lemon juice, honey, soy sauce, garlic, salt, and pepper; whisk until thoroughly combined. Add chicken to the marinade and let sit for 15 to 30 minutes.
- Season the potatoes. Place halved potatoes in a bowl and spray about 6 times with olive oil spray; toss to combine. Add garlic and season with salt and pepper. Stir until combined.
- Assemble. Place the potatoes in a single layer on the prepared baking sheet. Remove the chicken from the marinade, shake off any excess, and transfer to the baking sheet. Season with salt and pepper. If using lemon slices, place a thin lemon slice over each chicken breast.
- Bake. Bake for 30 minutes, stirring the potatoes halfway through cooking. Remove from oven. Garnish the chicken and potatoes with parsley and serve.
Nutrition
Serving: 8ounces | Calories: 302kcal | Carbohydrates: 34g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 474mg | Potassium: 1108mg | Fiber: 2g | Sugar: 15g | Vitamin A: 52IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 2mg
