With just 20 minutes of prep time, this Sheet Pan Lemon Chicken, Potatoes, and Croutons recipe is one to remember and bakes in 50 minutes.

The lemony golden brown croutons go perfectly with the tender warm baby potatoes and flavorful moist bites of lemon pepper chicken. Beautiful to serve for easy dinner parties, weeknight family dinner, or a fun meal prep idea!

Sheet pan dinners are all the rage because they are a breeze! Simply slice the ingredients, place on a large sheet pan, "toss" to season each piece, and bake. Everything you need is made on one sheet pan with a few ingredients for a fast delicious weeknight family dinner.

This is also a company worthy dish full of fresh flavor for any special occasion...

How To Make Sheet Pan Lemon Chicken, Potatoes, and Croutons:

1. Preheat your oven to 400 degrees.

2. Clean lemons and baby potatoes in a bowl of cool water, and a splash of vinegar. (tip: this cleans fruits and veggies really well, but doesn't leave any taste!)

3. Cut each lemon lengthwise into 8 pieces, place on the sheet pan. Cut potatoes in half place on the sheet pan.

4. Next, slice the baguette bread into 1" pieces and place those on the sheet pan. Drizzle the olive oil, salt, and pepper and using tongs or your hands, toss well to coat each piece. (You can also do this in a very large bowl, but that is one more dish to clean.)

5. In a small bowl, mix smoked (not hot) paprika and lemon pepper. Next, cut the chicken into 1" cubes, and toss in paprika and lemon pepper seasoning mixture.

6. Place the chicken pieces on top of sliced lemons, baguette bread pieces, and baby potatoes halves. (note: if you leave the chicken breasts whole, I found it is much harder to get everything to brown nicely and to cook evenly.)

7. Bake at 400 degrees 25 minutes, then drizzle a little more olive oil and use tongs to turn on the sheet pan. Rotate the sheet pan around for even baking. Finish baking at 400 for 25 more minutes until the bread is golden brown, and the chicken is baked.  

FLAVOR TIP: Squeeze a little tangy fresh lemon over the croutons, chicken, and potatoes. You can even eat some of the roasted lemon pulp spread onto chicken, it is sweet and amazing.

SERVING TIP: Serve with a fresh green salad, and a little butter for the potatoes and dinner is done!

MAKE AHEAD TIP: If prepping the sheet pan in the morning, cover well with plastic wrap, and chill in the fridge. Simply remove plastic wrap, and pop right in the oven at dinner time.

Sheet Pan Lemon Chicken, Potatoes, and Croutons

Lisa Torres

Lemon Pepper Chicken, Croutons, and Baby Potato Sheet Pan Dinner takes 20 minutes to prepare and bakes in 45 minutes. The lemony golden brown croutons go perfectly with the tender baby potatoes and lemon chicken. Beautiful to serve for easy dinner parties or a fun meal prep idea!

Print Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 8

Ingredients

  

1x2x3x

• 3 lemons each cut into 8 pieces lengthwise
• 2 ½ lbs. baby white potatoes (or fingerling potatoes)
• ¼ cup good olive oil
• 1 baguette cut into 1” pieces
• 1 teaspoon kosher sea salt
• 1 teaspoon fresh cracked pepper
• 2 pounds 3 breasts skinless chicken breast, sliced into 1” pieces
• 1 tablespoon paprika
• 1 tablespoon lemon pepper

Instructions

 

• Preheat your oven to 400 degrees.
• Clean lemons and potatoes in cool water, and a splash of vinegar. (The vinegar helps clean fruits and veggies, and leaves no after-taste).
• Cut each lemon lengthwise into 8 pieces. Cut potatoes in half. Place on the large sheet pan.
• Next, slice the baguette bread loaf into 1" pieces and place those onto the sheet pan. Drizzle the oil, salt, and pepper and toss well to combine on the pan. (You can also do this in a very large bowl, but that is one more dish to clean!) 
• In a small bowl, mix smoked paprika (not hot paprika) and lemon pepper. Next, cut the chicken into 1” cubes, and toss the chicken cubes in the paprika and lemon pepper mix.
• Place chicken pieces on top of lemons, bread, and potatoes. (note: if you leave the chicken breasts whole, I found it is much harder to get everything to brown nicely and to cook evenly.)
• Bake at 400 degrees 25 minutes, then drizzle a little more olive oil and toss again using tongs. 
• Finish baking at 400 for 25 more minutes until the bread is toasted, and the chicken is lightly browned and baked.

Notes

• FLAVOR TIP: Just squeeze a little tangy fresh lemon over the croutons, chicken, and potatoes.
• SERVING TIP: Serve with a fresh green salad, and a little butter for the potatoes and dinner is done!
• MAKE AHEAD TIP: If you want, prep the sheet pan in the morning, cover well with plastic wrap, remove plastic wrapt and then pop in right in the oven at dinner time.

 

Tried this recipe?Leave a comment!

Lisa Torres

Hey there! I’m Lisa, the creator, voice, cook, and photographer for Delicious Table, a recipe and lifestyle website.

I share a healthy balance of fresh delicious dishes with occasional treats for a long-term sustainable healthy lifestyle. Cooking with fresh real-food ingredients create healthier, nutrient packed dishes full of peak seasonal flavors.

Someone is hungry, let’s get cooking!

Lisa Torres

For more recipes, please visit Delicious Table