Roasted Chicken with Potatoes and Lemon Honey (Sheet Pan)

Make these baked honey lemon chicken breasts with potatoes for a weeknight meal for the family. They are made on a sheet pan with minimal pantry-staple ingredients. An easy chicken breast recipe that’s family and meal-prep-friendly.

⅓ cup lemon juice, freshly squeezed
¼ cup pure honey
¼ cup extra-virgin olive oil
2-3 cloves garlic, minced
sea salt
black pepper, freshly ground
4 (6 oz) small chicken breasts, boneless, skinless
1 lb baby potatoes, sliced into ¼" thick discs

Garnish:
fresh parsley, chopped
lemon wedges

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6) and line a large baking tray with parchment paper.

To a small jar, add the lemon juice, honey, olive oil, garlic, salt, and pepper. Shake well to emulsify.

To a medium bowl, add the chicken and ½ of the marinade. Mix well, then cover and let it marinate in the fridge for 15 minutes.

Pour the remaining marinade over the potatoes and arrange it onto the prepared baking tray.

Add the chicken next to the potatoes and bake for 22-25 minutes, or until the potatoes are tender and the chicken is fully cooked through (165°F internal temperature).

Garnish with fresh parsley and serve with lemon wedges.

Makes 4 servings.