Preheat the oven to 425°F and set out a large baking sheet.

On the sheet pan, toss the cubed baby golden potatoes in 1 tablespoon olive oil, a large pinch of salt, a pinch of black pepper, 1 teaspoon garlic powder, and paprika. Roast the potatoes for 15 minutes.

While the potatoes are roasting, mix 1 tablespoon olive oil, lemon juice, lemon zest, onion powder, 1 teaspoon garlic powder, dijon mustard, ½ teaspoon salt, and ½ teaspoon pepper in a large mixing bowl. Place the chicken in the bowl and toss to coat in the lemon and olive oil marinade. Set aside at room temperature.

After the potatoes have roasted for 15 minutes, remove the tray from the oven and flip the potatoes to brown on the other side.

Nestle the marinated chicken breasts and slices of lemon among the potatoes and put the 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 appear pink. Alternatively, you can use a meat thermometer and confirm the internal temperature is at or above 165°F.

While the chicken roasts in the oven, mix all of the lemony ranch ingredients together in a small bowl. Refrigerate the sauce until ready to serve.

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 and enjoy!