This sheet-pan chicken dinner, complete with a bed of golden potatoes, relies on lemon slices, lemon zest and lots of lemon juice for its sunny flavor. The recipe starts with a quick, citrusy mayonnaise -- you'll use a portion of it as the base of a marinade and the rest as a vibrant serving sauce. For roasted lemon slices delicious enough to eat whole, from their tart flesh to the peel itself, choose thin-skinned lemons that have a smooth exterior without any large, deep pores (they should feel rather soft and juicy when gently squeezed). Shifting the sheet-pan between two oven racks helps develop an irresistible golden crust on the chicken while ensuring the potatoes are tender. If you find yourself with leftovers, those lemony potatoes re-crisp nicely in a cast-iron skillet with a couple of eggs.

News Source : https://www.oregonlive.com/nytcooking/2026/10/792092855-sheet-pan-lemon-chicken-and-potatoes.html