Description

This Lemon Chicken Sheet Pan Dinner is a quick, one-pan meal featuring juicy chicken marinated in zesty lemon, paired with roasted vegetables like potatoes, carrots, and onions. Simple to prepare and full of flavor, it’s the perfect balanced meal for busy weeknights, making cleanup a breeze while delivering a refreshing burst of citrus and savory goodness.

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)

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Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
Place the chicken breasts or thighs on the prepared baking sheet. Drizzle half of the marinade over the chicken, coating both sides. Set aside the remaining marinade for the vegetables.
In a large bowl, toss the halved potatoes, sliced carrots, and red onion wedges with the remaining marinade.
Arrange the vegetables around the chicken on the baking sheet in a single layer.
Roast in the 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. Turn the vegetables halfway through roasting for even cooking.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Vegetable Variations: Swap the potatoes, carrots, and onions with bell peppers, zucchini, or asparagus. Adjust cooking times for firmer or softer vegetables.Spicy Version: Add a pinch of red pepper flakes to the marinade for extra heat.Chicken with Skin: Use bone-in, skin-on chicken for extra crispy skin, but adjust the cooking time.Vegan Option: Substitute chicken with firm tofu or tempeh and use the same marinade for flavor.