Mealime recipe · lives on in MealPot
Sheet Pan Lemony Chicken & Potatoes
- 40 min
- 2–6 servings
- 544 kcal / serving
A simple sheet-pan supper with tender chicken, roasted potatoes, cauliflower, and onions, finished with a bright lemon-mustard glaze. The meal comes together quickly for busy weeknights, combining pantry flavors into a balanced, one-pan dish.
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Ingredients
- ½ medium headcauliflower
- ½ lbchicken thighs, boneless skinless
- 2 clovesgarlic
- 1lemon
- ½ lbnew potatoes
- ½ mediumred onion
- lemons
- red onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, oregano, dried, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · grater (optional) · measuring spoons · mixing bowls · stirring spoon · whisk or fork
Directions
- Preheat the oven to 400°F and set the rack in the center. Line a baking sheet with parchment.
- Rinse the produce and pat dry to prepare for roasting.
- Cut the potatoes in half and separate the cauliflower into small florets. Toss the vegetables with olive oil, salt, and pepper, then spread in a single layer on the sheet pan and bake for 15 minutes.
- Season the chicken thighs with salt and pepper on both sides and set aside.
- Finish the lemon by grating all the zest and squeezing the juice from one lemon into a small bowl.
- Mince the garlic and add it to the bowl along with olive oil, Dijon mustard, honey, and oregano; whisk until well combined to make the sauce.
- Thinly slice the red onion and add to the sheet pan after the first 15 minutes, distributing evenly over the vegetables.
- Place the chicken on top of the vegetables and drizzle the lemon sauce over everything.
- Return the pan to the oven and bake until the chicken is cooked through and nicely browned, about 20 minutes more.
- Transfer to plates, spoon any extra pan sauce over the chicken and vegetables, and serve promptly.
Two tips
- Prep ahead: chop the onion and zest the lemon up to a day in advance to speed assembly.
- Serving idea: finish with a squeeze of fresh lemon and a light dusting of oregano for extra brightness.
Nutrition per serving
- Calories
- 544 kcal
- Protein
- 29 g
- Carbs
- 50 g
- Fat
- 27 g
- Fiber
- 7 g
- Sodium
- 177 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.