Sheet Pan Lemon Thyme Chicken with Smoked Paprika Potatoes

Name: Sheet Pan Lemon Thyme Chicken with Smoked Paprika Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons olive oil; 2 tablespoons soy sauce; 2 tablespoons lemon juice; Zest from ½ of a lemon; 3 cloves garlic; 2 teaspoons fresh thyme; salt and pepper; 4 thinly sliced lemon rounds; 1.5 pounds of baby potatoes; 2 tablespoons of olive oil; 3 cloves of garlic; 1 1/2 teaspoons of smoked paprika; 1 teaspoon of salt; ¼ teaspoon of pepper

User Reviews

4.9

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Course
Main Course
Cuisine
American, International, gluten-free

Sheet Pan Lemon Thyme Chicken with Smoked Paprika Potatoes

Iris Warren

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You only need ONE pan to make this amazing chicken dinner! It is a family favorite and perfect for busy weeknights.

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Ingredients

For the chicken:

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice
Zest from ½ of a lemon
3 cloves garlic minced
2 teaspoons fresh thyme roughly chopped
salt and pepper to taste
4 thinly sliced lemon rounds

For the potatoes:

1.5 pounds of baby potatoes sliced in half
2 tablespoons of olive oil
3 cloves of garlic minced
1 1/2 teaspoons of smoked paprika
1 teaspoon of salt
¼ teaspoon of pepper

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Instructions

Heat the oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil.
Place chicken breasts, olive oil, soy sauce, lemon juice, zest, garlic and thyme into a large Ziploc bag and let marinate for 20-30 minutes.
While the chicken is marinating, prepare the potatoes. In a large bowl, mix together the olive oil, minced garlic, paprika, salt, and pepper. Add the potatoes and toss until the potatoes are evenly covered in the oil and spices. Place the potatoes evenly on one side of a sheet pan, leaving room for the chicken breasts.
Remove the chicken from the marinade and transfer to the baking sheet alongside the potatoes. Discard the marinade. Season the chicken with salt and pepper on both sides. Top each chicken with a slice of lemon.
Bake the chicken and potatoes for 15 minutes then remove the pan from the oven and give the potatoes a toss. Return the pan to the oven for an additional 15-20 minutes or until the chicken is cooked completely through and the potatoes are tender. Remove from the oven and place chicken and potatoes on plates. Serve warm.