Sheet Pan Lemon Dijon Chicken and Potatoes
This easy Sheet Pan Lemon Dijon Chicken and Potatoes is a 30-minute family dinner with juicy chicken thighs, crispy potatoes, veggies and a flavorful lemon Dijon herb sauce.
Ingredients
Chicken and Potatoes
- 6-8 bone-in skin-on chicken thighs
- 1½ pounds baby potatoes halved
- 2 cups broccoli florets or green beans
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano or Italian seasoning
Lemon Dijon Sauce
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 cloves garlic finely grated or minced
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme or rosemary
- Fresh lemon slices optional
- Fresh parsley for serving
Let's Make It
- Preheat the oven to 425°F. Lightly grease a large rimmed sheet pan or line it with parchment paper.
- Add the halved baby potatoes to the sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt, pepper, garlic powder, paprika and oregano. Toss until evenly coated and arrange the potatoes cut-side down when possible.
- Roast the potatoes for 10 minutes to give them a head start.
- While the potatoes roast, make the lemon Dijon sauce. Whisk together the Dijon mustard, lemon juice, honey, garlic, olive oil, salt, pepper and thyme or rosemary until smooth.
- Pat the chicken thighs dry with paper towels. This helps the skin get nice and golden.
- Remove the sheet pan from the oven. Toss the potatoes and add the chicken thighs, skin-side up, along with the broccoli or green beans. Drizzle the vegetables lightly with the remaining olive oil and season with a pinch of salt and pepper.
- Generously brush or spoon the lemon Dijon sauce over the chicken thighs. Add a few lemon slices around the pan, if desired.
- Return the pan to the oven and roast for another 20–25 minutes, or until the chicken is cooked through and reaches at least 165°F internally and the potatoes are tender and golden.
- For extra crispy chicken skin, broil for 2–3 minutes at the end.
- Finish with fresh parsley and an extra squeeze of fresh lemon before serving.
Recipe Notes
- Boneless chicken thighs: You can use boneless, skinless chicken thighs, but they will cook faster. Begin checking them earlier so they don’t overcook.
- Chicken breasts: Chicken breasts can also work, but cooking time will depend heavily on their thickness.
- Vegetable swaps: Try Brussels sprouts, carrots, asparagus, zucchini or cauliflower. Adjust when you add them to the pan based on how quickly they cook.
- Extra sauce: If your family loves sauce, make 1½ times the lemon Dijon mixture. Reserve some before it touches the raw chicken and drizzle it over the finished dinner.
- For crispy potatoes: Make sure the sheet pan isn’t overcrowded and place the cut sides of the potatoes against the hot pan.