Lemon Chicken And Potatoes

Sanderson Farms Lemon Chicken and Potatoes serves 4-6 people and is ready in under 45 minutes. Using a baking sheet and parchment paper for easy cleanup, this recipe is the perfect weeknight dinner. Making this recipe for one? No problem. This summer-inspired recipe is great for meal prep, too!












  • 2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets , sliced in half horizontally to create four chicken breast fillets
  • Juice of 1 lemon, divided
  • 1 tablespoon coarse ground/stone ground mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 1 teaspoon salt, divided
  • 3 tablespoons olive oil, divided
  • 1 pound baby potatoes about 1-inch, washed and halved
  • ½ teaspoon ground black pepper, divided


  1. Preheat oven to 400°F.
  2. Lightly coat a rimmed baking sheet (jelly roll pan) with nonstick cooking spray.
  3. In a small bowl, whisk together half of the lemon juice, mustard, garlic, honey, ¼ teaspoon salt, and 2 tablespoons of the olive oil. Set aside.

  4. Place the potatoes in a bowl. Drizzle with the remaining 1 tablespoon of olive oil and about half of the lemon mustard mixture. Toss to coat. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Spread evenly on the pan.
  5. Season each chicken breast with ½ teaspoon salt and ¼ teaspoon black pepper and place them on the pan also.

  6. Drizzle the remaining lemon/mustard mixture over each chicken breast.
  7. Bake for 25 minutes or until chicken reaches an internal temperature of 165°F and the potatoes are tender. Drizzle with the remaining lemon juice. Serve immediately.
  8. TIP: Don't waste money on buying too many lemons. Place your lemon in the microwave for 20 seconds to get more juice out of it.

Nutritional Information

Saturated Fat3g

Chicken. A great source of protein.

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