Description

Baked Honey Lemon Chicken and Potatoes brings a delightful blend of flavors to your table. With tender chicken marinated in a zesty honey-lemon mix and roasted potatoes, this dish is perfect for busy weeknights or a comforting family meal.

Ingredients

Scale

1/3 cup lemon juice, freshly squeezed
1/4 cup honey
1/4 cup olive oil
2-3 garlic cloves, minced
Kosher salt and ground pepper, to taste
4 small chicken breasts, around 6 oz each, boneless and skinless
1 pound baby potatoes or yukon gold, sliced into ¼-inch thick discs
Fresh parsley, chopped, to garnish
Lemon wedges, to garnish

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Instructions

Preheat the oven to 400°F and line a large sheet pan with parchment paper.
In a jar, mix lemon juice, honey, olive oil, garlic, salt, and pepper. Shake well.
Place chicken breasts in a bowl and add half of the marinade. Refrigerate for 15 minutes.
Toss the sliced potatoes with the remaining marinade and spread them on the prepared pan.
Arrange the chicken next to the potatoes without pouring extra marinade on top.
Bake for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F.
Garnish with fresh parsley and lemon wedges before serving.

Notes

For a brown crust, broil the dish for an additional 2–3 minutes at the end of cooking.
Adjust the garlic to taste for a milder or stronger flavor.
For a spicy kick, add red pepper flakes to the marinade.

Nutrition

Serving Size: 1 serving
Calories: 367
Sugar: 6g
Sodium: 100mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg