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Sheet Pan Lemon Thyme Chicken with Smoked Paprika Potatoes

A simple sheet-pan dinner of lemon-thyme marinated chicken and smoked paprika baby potatoes ready in under an hour.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil for chicken marinade
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1/2 lemon zest from half a lemon
  • 3 cloves garlic minced, for marinade
  • 2 teaspoons fresh thyme roughly chopped
  • salt and pepper to taste, for seasoning chicken
  • 4 slices lemon thinly sliced rounds to top chicken
  • 1.5 pounds baby potatoes halved
  • 2 tablespoons olive oil for potatoes
  • 3 cloves garlic minced, for potatoes
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon salt for potatoes
  • 1/4 teaspoon black pepper for potatoes

Instructions

  • Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with aluminum foil.
  • In a large resealable bag or bowl, combine 2 tablespoons olive oil, soy sauce, lemon juice, lemon zest, 3 minced garlic cloves, and 2 teaspoons chopped thyme.
  • Add the 4 boneless skinless chicken breasts to the marinade, seal, and refrigerate for 20–30 minutes.
  • Meanwhile, in a large bowl mix 2 tablespoons olive oil, 3 minced garlic cloves, 1 1/2 teaspoons smoked paprika, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Toss 1.5 pounds halved baby potatoes in the spiced oil until evenly coated, then spread the potatoes in a single layer on one side of the prepared sheet pan.
  • Remove the chicken from the marinade (discard the marinade), place the breasts on the empty side of the sheet pan, season both sides with salt and pepper, and top each breast with a lemon round.
  • Bake for 15 minutes, then remove the pan and toss the potatoes to promote even browning.
  • Return the pan to the oven and bake an additional 15–20 minutes, or until the chicken is cooked through and the potatoes are tender when pierced with a fork.
  • Remove from the oven and serve the chicken and potatoes warm.

Equipment

  • large rimmed baking sheet
  • Aluminum Foil
  • large resealable plastic bag or bowl
  • Large Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring Spoons

Notes

  • Marinate the chicken for at least 20 minutes for better flavor.
  • Cut potatoes uniformly so they cook evenly.
  • Use a rimmed sheet pan to prevent juices from spilling.
  • Discard any leftover marinade that contacted raw chicken.