Italian Chicken with Lemon Butter Sauce

sheet pan chicken with lemon butter sauce

Italian Chicken with Lemon Butter Sauce

Perfectly roasted chicken, scented with herbs and partnered with sweet bell peppers, red onion, and golden baby potatoes. That would be delicious enough, but when you drizzle over my garlicky lemon butter sauce, your world is forever changed.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword chicken and potatoes, lemon chicken, sheet pan meal

Prep Time 15

Cook Time 25

Resting time 15

Total Time 55

Servings

Calories 410kcal

Author Robin Miller

Ingredients

1 pound boneless skinless chicken breasts pounded to 3/4-inch thickness (or thin-sliced chicken breasts)
2 tablespoons olive oil divided
2 teaspoons Italian seasoning divided
1 lemon halved
1 pound small red gold or white potatoes
2 bell peppers any color, seeded and cut into thin strips
1/2 cup sliced red onion

For the Lemon Butter Sauce

1/4 cup butter
1/2 teaspoon garlic powder
2 tablespoons fresh lemon juice from the halved lemon above
1/2 teaspoon crushed red pepper flakes optional

Instructions

In a shallow dish or zip-top bag, combine the chicken, 1 tablespoon of the olive oil, 1 teaspoon of the Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Turn to coat the chicken evenly, massaging the herbs into the meat. Let stand for 15 minutes, or refrigerate for up to 12 hours.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Arrange the chicken on the prepared pan. Slice half of the lemon half into thin slices and arrange the slices on the chicken.
In a large bowl, combine the potatoes, bell peppers, onion, remaining tablespoon of olive oil, remaining teaspoon of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Arrange the vegetables around the chicken on the pan.
Roast for 25 to 30 minutes, until the chicken is cooked through and the potatoes are fork-tender.
Meanwhile, to make the lemon butter sauce, melt the butter in a small saucepan over medium-low heat. When the butter has melted, whisk in the garlic powder. Remove the pan from the heat and whisk in the lemon juice and crushed red pepper flakes (if using).
Top the chicken and vegetables with some of the lemon butter sauce and serve the rest on the side.

Nutrition