Sheet Pan Honey Lemon Chicken & Potatoes
Sheet Pan Honey Lemon Chicken & Potatoes
Equipment
- 1 Large sheet pan
Ingredients
- 2 lbs Bone in chicken thighs or chicken breast cut in half
- 3 lb Fingerling potatoes, halved (quartered if large or thick)
- 1 Red or yellow onion sliced thin
- 1 Lemon, juiced
- 3 tbsp Honey
- 1 tsp Oregano
- 2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Olive oil
Instructions
- Pre heat oven to 425F. Line a baking sheet with parchment paper
- Add the chicken to the pan staggered so it's not touching.
- Add the potatoes and onions to the pan. Sprinkle salt, pepper, oregano and olive oil over the entire pan. Juice the lemon over the entire pan. Massage the potatoes so they're coated.
- Drizzle honey on top of the chicken evenly
- Bake for 25 minutes until the internal temp of the chicken is 165F and the potatoes are cooked through and lightly browned.
