Sheet-Pan Lemon-Tarragon Chicken with Roasted Baby Potatoes & Snap Peas
This vibrant sheet-pan dinner features juicy lemon-tarragon chicken breasts roasted alongside tender baby potatoes and crisp snap peas for a fresh, weeknight meal in under 20 minutes. Enjoy a flavorful, balanced dinner with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups sugar snap peas, trimmed
- 3 tbsp olive oil
- 2 tbsp fresh tarragon, chopped
- 1 whole lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 450°F (232°C) and line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, toss halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and a pinch of black pepper. Spread potatoes on the sheet pan, cut side down.
⏱️ 1 minuteRoast potatoes for 8 minutes while you prepare the chicken and snap peas.
⏱️ 8 minutes 🌡️ 450°FMeanwhile, mix remaining olive oil, tarragon, lemon zest & juice, garlic, 1/2 tsp salt, and remaining pepper. Rub mixture over chicken breasts.
⏱️ 2 minutesRemove sheet pan from oven. Add snap peas and arrange chicken breasts on top of potatoes. Return to oven and roast for 8-9 more minutes, until chicken is just cooked through (internal temp 165°F).
⏱️ 9 minutes 🌡️ 450°FLet chicken rest for 2 minutes before serving. Garnish with extra tarragon and lemon wedges, if desired.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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