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Lemon Herb Chicken & Potatoes Meal Prep - Bright, Simple, and Ready for the Week

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds (900 g) boneless, skinless chicken thighs (or breasts, see notes)
  • 1.5 pounds (680 g) baby gold potatoes, halved (or quartered if large)
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 large lemon (zest and juice)
  • 4 cloves garlic, minced
  • 1.5 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • 1 tablespoon fresh parsley, chopped (plus more for serving)
  • 1 red onion, cut into wedges (optional but recommended)
  • 1 tablespoon Dijon mustard (optional, boosts tang and depth)
  • Lemon wedges, for serving

Method
 

  1. Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it. Halve the baby potatoes and cut the onion into wedges.
  2. Make the marinade. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, smoked paprika, Dijon (if using), and half the salt and pepper.
  3. Season the chicken. Pat chicken dry. Add to the marinade and toss to coat. Let sit 10–20 minutes while you season the potatoes.
  4. Season the potatoes. On the sheet pan, toss potatoes and onion with a drizzle of olive oil, the remaining salt and pepper, and a pinch of oregano or thyme. Spread into an even layer, cut sides down.
  5. Arrange on the pan. Nestle the marinated chicken among the potatoes and onions. Pour any extra marinade over the chicken.
  6. Roast. Bake for 20–25 minutes for thighs, or 18–22 minutes for breasts, until the internal temperature reaches 165°F (74°C) and the potatoes are tender and golden at the edges.
  7. Optional broil. For extra color, broil for 2–3 minutes, watching closely so it doesn’t burn.
  8. Finish and rest. Sprinkle chopped parsley over the hot pan. Let rest 5 minutes so juices settle. Squeeze a little fresh lemon over the top to brighten everything.
  9. Portion for meal prep. Divide into 4 meal containers. Add an extra wedge of lemon to each for easy reheating refresh.