Print Recipe
5 from 1 vote

Lemon Chicken Sheet Pan Dinner with Croutons and Baby Potatoes

MAKE THIS EASY Sheet Pan Lemon Chicken Dinner with Croutons and Baby Potatoes takes 20 minutes to prep and bakes in 50 minutes for a fast weeknight dinner!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner & Main Dishes
Cuisine: American
Keyword: chicken dinner, lemon chicken, sheet pan dinner
Servings: 8
Calories: 399kcal
Author: Lisa Hatfield

Ingredients

  • 3 lemons each cut into 8 pieces lengthwise
  • 2 1/2 lbs. baby white potatoes fingerling potatoes, or new potatoes (unpeeled)
  • 1/4 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 smoked paprika (not hot paprika)
  • 1 tablespoon lemon pepper

Instructions

  • Preheat 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: 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 homemade herb 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.

Nutrition

Calories: 399kcal | Carbohydrates: 45g | Protein: 30g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 624mg | Potassium: 1136mg | Fiber: 5g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 50.7mg | Calcium: 63mg | Iron: 3mg