Lemon Chicken Sheet Pan Dinner

Why You’ll Love This Recipe

This Lemon Chicken Sheet Pan Dinner is the epitome of simplicity and flavor. The chicken comes out juicy and tender, infused with a lemony marinade that’s both tangy and aromatic. The roasted vegetables, including potatoes, carrots, and onions, perfectly complement the chicken, becoming golden and slightly caramelized as they roast. The best part? It’s all made in one pan, so you can spend less time cleaning and more time enjoying your meal. Plus, it’s highly customizable—add your favorite veggies or adjust the seasoning to suit your taste!

Ingredients

• 4 boneless, skinless chicken breasts or thighs

• 1 ½ cups baby potatoes, halved

• 2 medium carrots, sliced

• 1 medium red onion, cut into wedges

• 3 tbsp olive oil

• 1 lemon, juiced and zested

• 2 garlic cloves, minced

• 1 tsp dried thyme

• 1 tsp dried rosemary

• ½ tsp salt

• ½ tsp black pepper

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.

2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper to create the marinade.

3. Place the chicken breasts or thighs on the prepared baking sheet. Drizzle half of the marinade over the chicken, making sure to coat both sides. Set the remaining marinade aside for the vegetables.

4. In a large bowl, toss the halved potatoes, sliced carrots, and red onion wedges with the remaining marinade until evenly coated.

5. Arrange the vegetables around the chicken on the baking sheet in a single layer.

6. Roast in the preheated oven for 35-45 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the vegetables are tender and lightly browned. You can turn the vegetables halfway through cooking for even roasting.

7. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Servings and Timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 35-45 minutes

• Total time: 50-60 minutes

Variations

• Vegetable Variations: You can easily swap out the vegetables for others, such as bell peppers, zucchini, or asparagus. Just make sure to adjust the cooking times for softer or firmer vegetables.

• Spicy Version: Add a pinch of red pepper flakes to the marinade for a bit of heat.

• Chicken with Skin: If you prefer bone-in, skin-on chicken, you can use it for extra crispy skin. Just increase the cooking time slightly, depending on the thickness of the chicken.

• Vegan Option: Use firm tofu or tempeh as a protein alternative and season them with the same lemon marinade.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze this dish before cooking. Assemble the chicken and vegetables with the marinade, then store in a freezer-safe bag or container. When ready to cook, thaw in the refrigerator overnight and bake as directed.

• Reheating: To reheat, place leftovers in the oven at 350°F (175°C) for 10-15 minutes until heated through, or microwave individual portions for 1-2 minutes.

FAQs

1. Can I use bone-in chicken for this recipe?

Yes, bone-in chicken works great, but it will require a longer cooking time. Check for an internal temperature of 165°F (74°C) to ensure the chicken is fully cooked.

2. What vegetables can I add to this sheet pan dinner?

You can add a variety of vegetables such as bell peppers, zucchini, broccoli, or sweet potatoes. Just keep in mind that firmer vegetables (like potatoes) may take longer to cook, so you may need to adjust cooking times.

3. Can I make this recipe with chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this recipe. They will also be juicier and a bit more forgiving if slightly overcooked.

4. How can I make the chicken more flavorful?

To intensify the flavor, marinate the chicken for at least 30 minutes (or up to overnight) before roasting. You can also add more spices, like paprika, oregano, or garlic powder, to the marinade.

5. Can I use different herbs in the marinade?

Absolutely! You can substitute thyme and rosemary with other herbs such as oregano, basil, or parsley, depending on your preference.

6. How do I prevent the vegetables from burning in the oven?

To ensure even cooking, arrange the vegetables in a single layer and avoid overcrowding the pan. Turning the vegetables halfway through roasting will help them cook evenly.

7. Can I use frozen vegetables?

Fresh vegetables are recommended for the best texture, but if you must use frozen vegetables, make sure to thaw and drain them thoroughly before roasting.

8. Can I add a glaze or sauce to the chicken?

Yes! If you’d like a sweeter or tangier finish, you can brush the chicken with a honey mustard glaze or balsamic glaze during the last few minutes of cooking.

9. Is this recipe good for meal prep?

Yes, this Lemon Chicken Sheet Pan Dinner is perfect for meal prep. Just divide the chicken and vegetables into individual portions and store them in airtight containers for easy grab-and-go lunches.

10. Can I cook this recipe in an air fryer?

Yes, you can make a smaller portion in the air fryer. Preheat the air fryer to 375°F (190°C) and cook the chicken and vegetables for about 20-25 minutes, checking for doneness halfway through.

Conclusion

This Lemon Chicken Sheet Pan Dinner is an easy and flavorful one-pan meal that’s perfect for busy weeknights. With juicy chicken, zesty lemon, and perfectly roasted vegetables, it’s a complete meal that’s simple to prepare and full of fresh flavors. Whether you’re serving it for family dinner or preparing it for meal prep, this dish is sure to become a regular in your rotation.