Get ready to transform your weeknight dinner routine with the most mouthwatering, hassle-free meal that will have your family begging for seconds! This Sheet Pan Lemon Chicken with Potatoes and Croutons is not just a recipe—it's a culinary adventure that combines zesty citrus, tender chicken, crispy potatoes, and golden breadcrumbs in one spectacular dish. Imagine diving into a meal that requires minimal prep, delivers maximum flavor, and leaves you with practically no cleanup. Sounds too good to be true? Keep reading to unlock this game-changing recipe that will revolutionize your dinner game!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 large lemons, juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large potatoes, peeled and cubed
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a crispy texture on the chicken and potatoes.
- In a large mixing bowl, combine the juice of the two lemons, olive oil, minced garlic, dried thyme, salt, and black pepper. Whisk the ingredients together until well combined to create a marinade.
- Add the cubed chicken breast to the marinade and toss until all pieces are evenly coated. Allow the chicken to marinate for about 10-15 minutes while you prepare the other ingredients.
- While the chicken is marinating, prepare the potatoes. Peel and cube the two large potatoes into 1-inch pieces. This size will ensure they cook evenly alongside the chicken.
- On a large sheet pan, spread the cubed potatoes in an even layer. Drizzle with a little olive oil and season with salt and pepper. Toss to coat the potatoes, then make space in the center of the pan for the chicken.
- After the chicken has marinated, transfer the chicken pieces to the center of the sheet pan, spreading them out evenly over the potatoes.
- Sprinkle the panko breadcrumbs over the chicken and potatoes. This will create a deliciously crispy topping as it bakes.
- Place the sheet pan in the preheated oven and bake for about 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender and golden brown.
- Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. This will help the juices redistribute in the chicken.
- Serve the lemon chicken, potatoes, and crispy croutons directly from the sheet pan for a rustic presentation. Garnish with fresh herbs if desired.
Tips
- Marinate for Maximum Flavor: Don't rush the marinating process. Those 10-15 minutes allow the lemon and herbs to deeply penetrate the chicken, ensuring every bite is packed with zesty goodness.
- Potato Perfection: Cut potatoes into uniform 1-inch cubes to guarantee even cooking. This ensures some pieces don't burn while others remain undercooked.
- Breadcrumb Brilliance: Sprinkle panko breadcrumbs evenly for that irresistible crispy texture. For extra crunch, consider toasting the breadcrumbs lightly in a pan before sprinkling.
- Temperature is Key: Use a meat thermometer to confirm chicken reaches 165°F—this prevents dry meat and ensures food safety.
- Let it Rest: Those few minutes after cooking allow juices to redistribute, keeping your chicken incredibly moist and flavorful.
- Customize Your Herbs: While dried thyme is delicious, feel free to experiment with rosemary, oregano, or a blend of Italian herbs to suit your taste.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 27g
Protein: 35g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 93mg
