
Juicy oven-baked chicken breasts roasted with baby potatoes and broccolini, finished in a bright lemon butter garlic sauce for an easy, comforting one-pan meal.

This simple one-pan baked chicken and potatoes is the kind of dinner I turn to when I want comfort without the fuss. I first developed this version on a weeknight when I had a pack of chicken breasts and a bag of baby potatoes to use up. The lemon butter garlic sauce came together from pantry staples and transformed ordinary roasted chicken into something that tastes like a special meal. The chicken stays juicy, the potatoes roast to a golden edge, and the broccolini adds a bright, slightly peppery finish. It’s approachable enough for busy evenings yet elegant enough to serve when friends drop by.
What makes this combination memorable is the balance of textures and flavors: crisped potato bits, tender breast meat, and a glossy, herb-scented sauce that clings to everything. I discovered that pouring half the sauce over the potatoes first helps them pick up flavor and develop a caramelized surface, while coating the chicken later preserves its juicy interior. Over time I refined the herb mix and the timing so everything finishes at once — no babysitting, no extra pans, just a hot sheet pan straight from the oven to the table.
In my family this recipe quickly earned a reputation as ‘the one everyone asks for.’ My partner loved the bright lemon notes, and my kids noticed the buttery potatoes first. Making it a few times taught me small timing tweaks — such as moving the veggies to the hotter side of the pan — that consistently deliver even roasting and great texture.
My favorite thing about this meal is how reliably it pleases everyone at the table. The lemon keeps it bright through winter dinners and makes it feel lighter in summer. I often double the sauce when entertaining because people love extra for dipping or spooning over the vegetables.
Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, place cooled portions in a freezer-safe container for up to three months; note that potatoes may become slightly grainy after freezing and reheating. For best reheating results, thaw overnight in the refrigerator, then reheat in a 350 degree Fahrenheit oven on a baking sheet for 10 to 15 minutes, covered lightly with foil to prevent drying. If you have only a microwave, reheat at 50 percent power in 60 second bursts to avoid drying the chicken.
If you prefer dark meat, bone-in chicken thighs can be used but will require longer roasting (add 10 to 15 minutes and ensure internal temperature reaches 165 degrees Fahrenheit). Swap broccolini for asparagus or green beans; add heartier vegetables like carrots or parsnips at the start with the potatoes. To make the sauce dairy-free, replace the butter with 1/4 cup olive oil plus 1 tablespoon vegan butter for flavor. Reduce salt by half and finish with flaky sea salt at the table for lower-sodium needs.
Serve directly from the sheet pan for rustic family-style appeal. Add a simple salad of mixed greens tossed in lemon vinaigrette, and a loaf of crusty bread for soaking up the extra sauce. For a heartier plate, spoon the pan juices over mashed potatoes or buttered couscous. Garnish with additional fresh parsley and lemon wedges for brightness.
One-pan roasted meat and potatoes is a timeless technique found across many cuisines, from Mediterranean lemon-roasted chicken to northern European roasted meat platters. The combination of citrus and herbs in this version nods to Mediterranean flavor profiles where lemon and herbs like oregano and thyme elevate simple roasted proteins. The method of cooking everything together on a sheet pan is a practical evolution of communal oven-roasting traditions.
In spring and summer, swap baby potatoes for fingerlings and add cherry tomatoes sliced in half during the final 10 minutes for a sweet burst. In colder months, replace broccolini with Brussels sprouts halved and tossed with a little balsamic during the last 15 minutes. Consider using preserved lemon rind in winter for an even deeper citrus note if fresh lemons are out of season.
Mix the sauce and store it in a jar in the refrigerator up to two days ahead. Cut the potatoes and keep them submerged in cold water in the fridge to prevent browning until ready to roast. If you like, partially roast the potatoes 10 minutes ahead, cool, then finish with the chicken when you are ready to serve. This approach keeps active cooking time under 30 minutes on the day of serving.
Whether it’s a busy weeknight or a relaxed weekend, this lemon butter garlic chicken and potatoes is a dependable, flavorful choice. It rewards minimal effort with maximum comfort and makes excellent leftovers. Try it as written the first time, then make it your own with the seasonal swaps suggested above.
Pat chicken dry before coating to help the sauce adhere and promote even browning.
Pour half the sauce over the potatoes first to encourage caramelization and flavor absorption.
If breasts are unevenly thick, halve or gently pound them to even thickness for uniform cooking.
Reserve any extra sauce for drizzling over leftovers or steamed vegetables the next day.
This nourishing one-pan baked chicken and potatoes with lemon butter garlic sauce recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. The breasts should reach an internal temperature of 165°F (74°C) for safe consumption. Use an instant-read thermometer inserted into the thickest part of the breast.
Yes. To freeze, cool completely, transfer to freezer-safe containers and use within three months. Expect a slight change in the potato texture on reheating.
This One-Pan Baked Chicken and Potatoes with Lemon Butter Garlic Sauce recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 400°F (200°C). Pat chicken breasts dry with paper towels so the sauce adheres better and the surface browns instead of steaming.
In a small bowl whisk together 1/4 cup melted butter, 1/4 cup lemon juice, 2 tablespoons minced garlic, 1/2 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon rosemary, 1 teaspoon oregano, and 2 tablespoons chopped parsley until combined.
Place the cut potatoes on a rimmed sheet pan and pour half of the sauce over them. Toss to coat and spread in a single layer leaving space for the chicken.
Make space for the chicken breasts on the pan. Pour the remaining sauce over the chicken and flip to coat both sides. Bake uncovered for 20 minutes to begin browning and seal in juices.
Remove the pan, flip each breast, move potatoes to make room, add broccolini, drizzle with 2 teaspoons olive oil, season lightly with salt and pepper, and return to the oven for 15 more minutes or until chicken reaches 165°F (74°C).
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This recipe looks amazing! Can't wait to try it.
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