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Sheet Pan Lemony Chicken & Potatoes.

  • 1 medium head
  • 1 lb
    chicken thighs, boneless skinless
  • 4 cloves
  • 2
  • 1 lb
    new potatoes
  • 1 medium
    red onion
    black pepper
    Dijon mustard
    extra virgin olive oil
  • 1
    Preheat the oven to 400°F and position the rack in the center. Line a baking sheet pan with parchment paper.
  • 2
    Wash and dry the fresh produce.
    1 medium head cauliflower
    1 lb new potatoes
    2 lemons
  • 3
    Halve the new potatoes and cut the cauliflower into florets. Toss in a bowl with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet pan and bake for 15 minutes.
    2 tsp salt
    2 tsp black pepper
    2 tbsp extra virgin olive oil
  • 4
    Season the chicken with salt and pepper on both sides, set aside.
    1 lb chicken thighs, boneless skinless
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 5
    Grate all of the zest from the lemons, then juice the lemons into a small bowl.
  • 6
    Peel and mince the garlic, add to bowl with the lemon juice and zest. Add olive oil, mustard, honey, and oregano and whisk together.
    ¼ cup extra virgin olive oil
    ¼ cup honey
    2 tsp oregano
    4 cloves garlic
    ¼ cup Dijon mustard
  • 7
    Quarter and thinly slice the red onion. Remove the sheet pan from the oven and add onions on top, dispersing evenly.
    1 medium red onion
  • 8
    Lay the chicken on top of the vegetables and drizzle evenly with the lemon sauce.
  • 9
    Return the sheet pan to the oven and bake until chicken is golden brown and cooked through, about 20 minutes.
  • 10
    To serve, divide chicken and vegetables between plates and top with sauce from pans. Enjoy!