One-pan Lemon Chicken and Potatoes with Lemony Ranch

Weeknight Lemony Sheet Pan Dinner

This recipe for sheet pan lemon chicken and potatoes with lemony ranch dressing is a delicious dinner. I love making dinners like this in the middle of the week. Everything bakes on one tray and I’m able to wash all of the prep dishes while the chicken bakes. 

The flavors in this sheet pan dinner are super lemony. It’s bright and citrusy, yet a cozy and comforting dish of roasted chicken and potatoes.

The Recipe Supplies

Ingredients

To make this sheet pan lemon chicken and potatoes with citrusy ranch, you’ll need the following ingredients:

Lemon Chicken and Potatoes

• Baby Dutch golden potatoes
• Olive oil
• Salt
• Pepper
• Garlic powder
• Paprika
• Chicken breasts
• Lemon zest
• Lemon juice
• Onion powder
• Dijon mustard
• Lemon slices

Lemony Ranch

• Greek yogurt
• Mayo
• Garlic powder
• Onion powder
• Fresh tender herbs, like dill, chive, parsley, and basil
• Lemon juice
• Lemon zest
• Pinch of paprika
• Salt

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this one pan chicken and lemony ranch, you’ll need the following pieces of equipment:

• Large sheet pan (I love this one from USA Pan)
• Cutting board and knife
• Large mixing bowl
• Small mixing bowl

Frequent Questions

Can I meal prep this recipe?

• A: Yes! This is a great recipe to meal prep. Prepare all of the ingredients as instructed and store in airtight containers in the refrigerator, keeping the sauce in a separate container. Eat within 3 days, reheating the chicken and potatoes in the microwave or in the oven.

Can I substitute for chicken thighs?

• A: Yes! For sure! This recipe would be great with chicken thighs. Follow the directions, but switch out for boneless, skinless chicken thighs. Check the chicken for doneness after about 20 minutes.

Sheet Pan Chicken Recipe Tips

When you make this sheet pan lemon chicken and potatoes, here are a few tips to make sure it’s delicious:

• If the sizes of the chicken breasts you bought are vastly different, consider cutting the large one in half, getting it as close to two equal sizes as possible. This will help to ensure all of the chicken breasts cook at the same time.
• I realize it’s a lot of herbs to buy, but using a variety of herbs in the lemony ranch is the way to do it. By picking at least 2 or 3 herbs (or even all 4 that I recommend), it will give a delicious herby punch, without any specific herb being too apparent. 

Recipe Details

Roast the Potatoes and Marinate the Chicken

To get this sheet pan dinner started, preheat the oven to 425°F and set out a large baking sheet. Add the cubed golden potatoes onto the pan and toss them with a drizzle of olive oil, a large pinch of salt, a pinch of black pepper, some garlic powder, and a little paprika. Roast the potatoes for 15 minutes, until they begin to brown on the bottom and become slightly softer.

While the potatoes are in the oven, mix a tablespoon of olive oil, the juice of a lemon, lemon zest, onion powder, garlic powder, dijon mustard, and some salt and pepper in a large mixing bowl. Place the chicken breasts in the bowl with the marinade and toss to coat. Set the bowl aside at room temperature until the potatoes have finished their first round of baking.

Roast the Chicken

Once the potatoes have roasted for 15 minutes, remove the tray from the oven and flip the potatoes so they can brown on the other side.

Nestle the marinated chicken breasts and a few slices of lemon among the potatoes. Place the sheet pan back in the oven for another 24-27 minutes, until the thickest part of the chicken breasts are cooked through. Check for doneness by making a small slice into the thickest part of the chicken breast ensuring there are no parts that look pink. Alternatively, you can use a meat thermometer and confirm the internal temperature is at or above 165°F.

Make the Lemony Ranch

While the chicken roasts in the oven, mix up a quick homemade ranch dressing. Add greek yogurt, mayo, lemon zest, lemon juice, fresh tender herbs, garlic powder, onion powder, and salt and pepper to a mixing bowl. Mix the ingredients together and taste for seasoning.. Refrigerate the lemony ranch until ready to serve.

Finish the Recipe and Enjoy

Divide the chicken breasts and potatoes onto serving plates, discarding the lemon slices or using as a garnish if desired. Add a side of ranch to dip the chicken and potatoes in. Enjoy this chicken with a salad on the side or some steamed green beans for a well-rounded dinner.

If you make this sheet pan lemon chicken and potatoes, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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