The Pantry
Mediterranean-inspired

Lemon chicken with crispy potatoes

Golden chicken, crisp potatoes and cool lemon yogurt, all built around a few everyday ingredients.

Prep 15 minCook 40 minAdjust servings ↓
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Lemon chicken with crispy potatoes
~540 calper person · ~1080 total
~$8.00meal total · ~$4.00 per person

Estimated calories and US ingredient costs.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

7 left
Step 1

Start the vegetables

~20 min

Start the vegetables.

Heat the oven to 425°F.

Toss 12 oz potatoes and 2 carrots with 1 tbsp oil and 1/4 tsp salt.

Spread cut sides down on a sheet pan.

Roast 20 minutes.

Ingredients
  • 12 ozBaby potatoes, halved
  • 2Carrots
  • 1 tbspOlive oil, divided
  • 1/4 tspKosher salt, divided
Step 2

Season the chicken

~1 min

Season the chicken.

Pat 2 chicken breasts dry.

Coat with the remaining 1 tbsp oil, 1/4 tsp salt, black pepper, garlic and half the lemon zest.

Keep raw chicken and its utensils separate from ready-to-eat food.

Ingredients
  • 2 total for recipeBoneless chicken breasts (about 12 oz total)
  • 1 tbspOlive oil, divided
  • 1Garlic clove
  • 1/4 tspKosher salt, divided
  • 1/4 tspBlack pepper
Step 3

Finish roasting

~22 min

Finish roasting.

Turn the vegetables and add the chicken to the pan.

Roast 18–22 minutes more, until a thermometer in the thickest part of each breast reads 165°F and the potatoes are tender.

Timing varies with thickness.

Ingredients
  • 2 total for recipeBoneless chicken breasts (about 12 oz total)
Step 4

Mix the lemon yogurt

~1 min

Mix the lemon yogurt.

While the chicken roasts, mix 1/2 cup yogurt with 1 tbsp lemon juice and the remaining zest.

Add a little water if needed for a spoonable sauce.

Ingredients
  • 2 total for recipeBoneless chicken breasts (about 12 oz total)
  • 1/2 cupPlain Greek yogurt
Step 5

Rest and serve

~5 min cook

Rest

Rest the chicken 5 minutes

Step 6

Slice

After ~5 min

then slice.

Finish with parsley and lemon to taste.

Ingredients
  • 2 tbspParsley
Step 7

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Lemon chicken with crispy potatoes: serve.

Lemon chicken with crispy potatoes: Divide the yogurt, chicken and vegetables between 2 plates.

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Ingredients

For 2 people

  • 2 boneless chicken breasts (about 12 oz total)
  • 12 oz baby potatoes, halved
  • 2 carrots, cut into thin batons
  • 2 tbsp olive oil, divided
  • 1 lemon, zest and juice
  • 1 garlic clove, grated
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp kosher salt, divided
  • 1/4 tsp black pepper
  • 2 tbsp chopped parsley

Method

  1. Start the vegetablesHeat the oven to 425°F. Toss 12 oz potatoes and 2 carrots with 1 tbsp oil and 1/4 tsp salt. Spread cut sides down on a sheet pan. Roast 20 minutes.
  2. Season the chickenPat 2 chicken breasts dry. Coat with the remaining 1 tbsp oil, 1/4 tsp salt, black pepper, garlic and half the lemon zest. Keep raw chicken and its utensils separate from ready-to-eat food.
  3. Finish roastingTurn the vegetables and add the chicken to the pan. Roast 18–22 minutes more, until a thermometer in the thickest part of each breast reads 165°F and the potatoes are tender. Timing varies with thickness.
  4. Mix the lemon yogurtWhile the chicken roasts, mix 1/2 cup yogurt with 1 tbsp lemon juice and the remaining zest. Add a little water if needed for a spoonable sauce.
  5. Rest and serveRest the chicken 5 minutes, then slice. Divide the yogurt, chicken and vegetables between 2 plates. Finish with parsley and lemon to taste.

Before you cook

What to get ready

Large rimmed sheet pan, mixing bowl and instant-read thermometer.

Mix the lemon yogurt and refrigerate it separately. Cut carrots evenly; keep raw chicken and its utensils away from the sauce and vegetables that will be eaten raw.

If something needs adjusting

Potatoes are pale

Dry their cut surfaces, spread them cut-side down and leave space. If the chicken finishes first, remove it and continue roasting the vegetables.

Chicken is drying out

Use evenly thick pieces and start checking before the upper time estimate. Remove each piece when its thickest part reaches 165°F.

Store for later

Store chicken, vegetables and yogurt separately. Reheat the cooked chicken and vegetables to 165°F; keep the yogurt cold and add after reheating.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Compare boneless thighs and breast by usable weight. Thighs may need different cooking time; both must reach 165°F. Use remaining yogurt in a sauce for another meal.

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How to Pan Sear Chicken Breast →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Use similarly sized chicken breasts so they finish together. If the vegetables need longer, remove the cooked chicken and return the pan to the oven.

Make it work for you

Swap carrots for broccoli florets; add the broccoli with the chicken so it does not overcook.

Have more chicken to use? Try a different seasoning in chicken fajita rice bowls.

Can I use chicken thighs?

Yes. Use boneless thighs and cook to at least 165°F in the thickest part. They may need a few extra minutes.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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