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Lemon Herb Chicken with Parmesan Truffle Potatoes

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This cozy, zesty fall dinner features juicy lemon herb chicken roasted alongside crispy Parmesan truffle potatoes. It’s a comforting yet elegant meal that’s easy enough for weeknights and impressive enough for guests.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 large lemon, zested and juiced
  • 2 tablespoons olive oil (plus 2 tablespoons for potatoes)
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped (plus 1 tablespoon for garnish)
  • Kosher salt and black pepper, to taste
  • 2 lbs baby Yukon Gold or red potatoes, halved or quartered if large
  • 1 teaspoon garlic powder
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tablespoon truffle oil
  • Red pepper flakes (optional, for serving)
  • Lemon wedges (optional, for serving)
  • Crumbled feta or goat cheese (optional, for serving)

Instructions

  1. In a medium bowl, whisk together 2 tablespoons olive oil, zest and juice of 1 lemon, 3 minced garlic cloves, 1 tablespoon chopped rosemary, 1 tablespoon chopped parsley, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
  2. Add chicken breasts or thighs, turning to coat evenly. Cover and marinate in the fridge for at least 20 minutes (up to 2 hours).
  3. Preheat oven to 425°F (220°C).
  4. Wash and halve (or quarter) potatoes. Toss in a large bowl with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
  5. Line a large sheet pan with parchment paper. Spread potatoes in a single layer on one half of the pan. Nestle marinated chicken pieces on the other half.
  6. Roast for 20-25 minutes, flipping potatoes and turning chicken halfway through, until chicken is cooked through (165°F internal temp) and potatoes are golden and crisp at the edges.
  7. As soon as potatoes come out of the oven, toss with 1/2 cup grated Parmesan and 1 tablespoon truffle oil. Sprinkle with 1 tablespoon chopped parsley.
  8. Plate chicken alongside potatoes, spooning any pan juices over the chicken. Serve with extra lemon wedges, more parsley, or a pinch of red pepper flakes if desired.

Notes

For best results, don’t overcrowd the pan—use two pans if needed for crispiness. Marinate chicken for 20-90 minutes for optimal flavor, but not more than 4 hours. Add Parmesan and truffle oil to potatoes after roasting to preserve their flavor. Use a meat thermometer to avoid overcooking chicken. For dairy-free, use a cheese substitute or omit Parmesan. Potatoes can be swapped for cauliflower for a low-carb version.

Nutrition

Keywords: lemon herb chicken, parmesan truffle potatoes, fall dinner, sheet pan chicken, easy chicken recipe, roasted potatoes, comfort food, gluten-free, autumn recipes

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