Heat the oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil.
Place chicken breasts, olive oil, soy sauce, lemon juice, zest, garlic and thyme into a large Ziploc bag and let marinate for 20-30 minutes.
While the chicken is marinating, prepare the potatoes. In a large bowl, mix together the olive oil, minced garlic, paprika, salt, and pepper. Add the potatoes and toss until the potatoes are evenly covered in the oil and spices. Place the potatoes evenly on one side of a sheet pan, leaving room for the chicken breasts.
Remove the chicken from the marinade and transfer to the baking sheet alongside the potatoes. Discard the marinade. Season the chicken with salt and pepper on both sides. Top each chicken with a slice of lemon.
Bake the chicken and potatoes for 15 minutes then remove the pan from the oven and give the potatoes a toss. Return the pan to the oven for an additional 15-20 minutes or until the chicken is cooked completely through and the potatoes are tender. Remove from the oven and place chicken and potatoes on plates. Serve warm.
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