This sheet pan honey garlic lemon chicken is an easy weeknight dinner that cooks all in one pan. Juicy chicken breasts are marinated with honey garlic sauce and baked with a side of seasoned potatoes. Everything gets deliciously crispy and tender in the oven!
Sheet pan dinners are about as easy as it gets. Try my sheet pan salmon and sheet pan tandoori chicken, and cook your side dish and main dish all in one.
The first time I baked this sheet pan honey garlic lemon chicken, I think we ate it two nights in a row. It’s the weeknight chicken recipe of dreams. Flavorful, juicy, honey garlic marinated chicken roasted in the same pan as crispy baby potatoes? Yes and YES. It reminds me of my honey garlic chicken and crispy roasted potatoes. Only sheet pan dinners are quicker, easier, and faster than cooking everything separately!
Why You’ll Love This Honey Garlic Lemon Chicken Recipe
- It’s a whole meal in one. I bake this sweet and sticky honey garlic lemon chicken with a side of seasoned roasted potatoes, all in the same pan. Like my sheet pan chicken and veggies, and steak fajitas, have a complete dinner sorted in under an hour.
- Simple and flavorful. I swear I could guzzle the honey garlic lemon chicken marinade by the bottle! It’s that good, but I’ll settle for letting it soak into the chicken while it bakes. Instead of drowning the potatoes in oil, I added a few quick spritzes of olive oil spray before I tossed them with garlic, salt, and pepper. The combination of sweet, garlicky chicken breasts and seasoned potatoes is honestly perfect.
- Easy clean up. Since there’s really just one pan to wash, plus a bowl or two, clean up is super speedy. I love making this sheet pan chicken recipe on weeknights, but it’s just as quick and easy on any other day of the week.
What You’ll Need
I love the combination of honey, garlic, and lemon in everything from pork chops and salmon to chicken. Here are the ingredients that pack all of that flavor onto an 18×13” sheet pan. Scroll down to the printable recipe card for the full details, followed by a step-by-step overview with photos.
For the Chicken
- Chicken Breasts – I use boneless, skinless chicken breasts as they have a similar cooking time to the halved baby potatoes. If you use chicken thighs or bone-in chicken, it’ll likely need a 5-10 minute head start before you add the potatoes to the pan.
- Lemon Juice – Please use freshly squeezed lemon juice! You’ll need 1-1¼ fresh lemons for ¼ cup of juice. If needed, you can replace the lemon juice with red wine vinegar or apple cider vinegar in a pinch, though I don’t recommend bottled lemon juice as it can taste bitter.
- Honey – You could also use maple syrup or agave if you’d like.
- Soy Sauce – I prefer to use low-sodium soy sauce (or Worcestershire sauce). You can also substitute coconut aminos or tamari if needed.
- Garlic – Freshly minced.
For the Potatoes
- Small Potatoes – I love to use rainbow baby potatoes when I have them. Otherwise, any small potatoes, like baby or fingerling potatoes, work well here. Slice the potatoes in half so that they cook faster. You can also use larger potatoes and cut them into chunks.
- Olive Oil – I like to use olive oil spray, but you can use the regular, drizzly kind if that’s what you have. Choose a good-quality oil with a mild flavor.
- Garlic – One more garlic clove, freshly minced. In the case of the potato seasoning, it’s fine to swap the one clove for ½ teaspoon of garlic powder in a pinch.
- Salt and Black Pepper – I keep it simple with salt and freshly cracked pepper. You can play around with more seasonings, like Cajun spice or even chicken seasoning, which works nicely with potatoes, too.
Tips and Variations
- Use an instant-read thermometer. Chicken is done when the juices run clear and the internal temperature reads 165ºF at the thickest part of the breast. An instant-read meat thermometer makes it super easy to check the meat for doneness.
- Rest the chicken after baking. Before you slice into your freshly baked honey garlic lemon chicken, let it rest! Resting chicken for 5-10 minutes before you serve it lets the juices redistribute and makes it extra juicy. It also gives the piping hot potatoes a chance to cool (and avoids the frantic “hashafashasha” situation that comes with biting into hot food. IYKYK.)
- Different veggies. Feel free to add onion wedges, chopped bell pepper, cherry tomatoes, and other add-ins like olives and capers to your sheet pan chicken. The trick is choosing vegetables with similar cooking times.
- Use another marinade. Try something a little different and borrow the garlic butter sauce from my baked chicken thighs with potatoes, or the marinade from my maple mustard chicken. You can also marinate the chicken with Italian dressing.
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Prep. Preheat the oven to 400ºF. Spray a sheet pan with cooking spray and set aside.
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Marinate the chicken. In a large bowl, combine lemon juice, honey, soy sauce, garlic, salt, and pepper; whisk until thoroughly combined. Add chicken to the marinade and let sit for 15 to 30 minutes.
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Season the potatoes. Place halved potatoes in a bowl and spray about 6 times with olive oil spray; toss to combine. Add garlic and season with salt and pepper. Stir until combined.
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Assemble. Place the potatoes in a single layer on the prepared baking sheet. Remove the chicken from the marinade, shake off any excess, and transfer to the baking sheet. Season with salt and pepper. If using lemon slices, place a thin lemon slice over each chicken breast.
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Bake. Bake for 30 minutes, stirring the potatoes halfway through cooking. Remove from oven. Garnish the chicken and potatoes with parsley and serve.
Serving: 8ounces | Calories: 302kcal | Carbohydrates: 34g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 474mg | Potassium: 1108mg | Fiber: 2g | Sugar: 15g | Vitamin A: 52IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Sheet Pan Honey Garlic Lemon Chicken
If time permits, I highly recommend letting the chicken marinate for the full 30 minutes to really maximize the moisture. Then, it’s a matter of arranging the chicken and potatoes on a baking sheet before they head into the oven.
- Marinate the chicken. While the oven preheats to 400ºF, whisk together the marinade ingredients. Nestle the chicken breasts into the marinade and let them rest for at least 15 minutes, or up to 30 minutes in the fridge.
- Season the potatoes. Meanwhile, toss the potatoes with olive oil, garlic, salt, and pepper.
- Fill the pan. Arrange the potatoes in a single layer on a greased or parchment-lined baking sheet. Next, add the marinated chicken and give everything a sprinkle with extra salt and pepper to taste. I like to add a lemon slice over each chicken breast for added flavor.
- Bake. Place your sheet pan dinner into the oven to roast at 400ºF for 30 minutes. Stir the potatoes about halfway through the baking time. Finally, remove the sheet pan from the oven. Let the chicken rest for 5 minutes, then garnish with parsley and serve.
Storing and Reheating Leftovers
- Refrigerate. Store any leftover honey garlic lemon chicken and potatoes in an airtight container in the fridge for up to 4 days.
- Reheat. Warm the chicken with the potatoes in a 350ºF oven covered with foil until they’re hot throughout.
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