A pan with a plan: Baked Lemon Chicken. It cooks together on a single sheet pan, includes servings of healthy veggies, and tastes extra fresh and peppy, thanks to the dynamic duo of lemon and garlic.
If ever a meal were made for weeknights, this easy baked lemon chicken recipe would be it!
This healthy lemon chicken recipe is one of the easiest dinners I’ve ever made, and I wouldn’t change a single thing about it.
- The only major flavor players are lemon, garlic, and rosemary, because that’s all the recipe needs.
- The potatoes and asparagus are ideal for spring, the chicken is tender and juicy, and the sheet-pan cooking method is near foolproof.
Sheet-pan-style suppers like this baked lemon chicken and potatoes are one of my favorite ways to cook, especially on busy weeknights.
I usually opt for sheet-pan chicken (see Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts; Maple Dijon Chicken and Vegetables; Sheet Pan Chicken with Rainbow Vegetables), but other proteins work well too (see Fish and Chips).
Sheet pan dinners provide an entire meal in one go, involve fewer dishes to wash, and are super adaptable to any ingredients you have on hand.
If you are out of (or don’t care for) certain vegetables, swap them out for others and adjust the cooking time accordingly.
5 Star Review
“This recipe was so yummy and so easy! The chicken came out perfectly and the potatoes and asparagus were perfect! Highly recommend, especially if you want easy clean up!”— Liz —
How to Make Baked Lemon Chicken
Whether you need a quick and healthy dinner (this is no slow baked lemon chicken), a great meal prep recipe, or simply don’t feel like washing dishes (me!), this healthy baked lemon chicken is here to save the day.
- Chicken. Boneless, skinless chicken breast adds lean protein to the meal, making it more filling and flavorful.
- Potatoes. Once roasted, baby red potatoes become melt-in-your-mouth tender and creamy. Plus, they’re packed with potassium and antioxidants.
- Asparagus. A healthy and tasty veggie that pairs perfectly with the lemon and chicken. Asparagus is rich in folate and vitamins.
- Rosemary. Fresh rosemary adds hints of woodsy flavor.
- Spices. A simple yet flavorful combination of garlic powder, salt, and pepper works perfectly for this dish.
- Lemon. This recipe uses the juice and zest to really play up the delicious lemon flavor.
- Roast the potatoes at 400 degrees F for 20 minutes.
- Toss the asparagus and chicken with oil and seasonings. Add them to the sheet pan with the potatoes.
- Bake lemon chicken for 15 to 20 minutes more. DIG IN!
- To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Cut the asparagus, and chicken up to 1 day in advance. Refrigerate each ingredient in a separate airtight storage container until you’re ready to finish the recipe.
Recommended Tools to Make this Recipe
- Sheet Pan. Perfect for making this one-pan meal. Making baked lemon chicken for a crowd? Try one of these extra large sheet pans instead.
- Sharp Chef’s Knife. A sharp knife can make all the difference in your recipe prep.
- Citrus Juicer. Such a simple tool that makes a world of difference.
Since my dishes refuse to wash themselves, I’m glad I have this baked lemon garlic chicken breast recipe at my disposal. I’ll only have one pan to clean!
Frequently Asked Questions
Leftover baked lemon chicken can become a delicious rice dish. Try pairing your leftovers with Lemon Rice.
In this recipe, you add lemon to chicken before cooking instead of after. Lemon juice plays two critical roles in this recipe. Not only does the lemon juice help flavor the chicken, but it also tenderizes it too.
Yes, you can swap the veggies for others you have on hand. However, you’ll need to account for any difference in cook time, as some vegetables will take more or less time than those listed in this recipe.
Baked Lemon Chicken
- 1 pound baby red potatoes cut into 1-inch pieces
- 3 tablespoons olive oil divided
- 2 tablespoons chopped fresh rosemary divided
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 2 pounds thin asparagus tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 large lemon juice and zest (you should have about 1/4 cup lemon juice total)
- Place a rack in the center of your oven, then preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with nonstick spray. Place the potatoes in the center and top with 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into an even layer. Place in the oven and roast for 20 minutes.
- Meanwhile, place the asparagus, chicken, and garlic powder in a large bowl. Drizzle with the lemon juice and add the lemon zest, remaining 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then transfer to the baking pan with the potatoes. With a spatula, loosely toss the ingredients so that they are evenly combined and spread into an even layer. Overlap the chicken as little as possible.
- Return the pan to the oven and bake an additional 15 to 20 minutes, until the chicken is cooked through, stirring once or twice throughout. The asparagus may release some liquid, which you can carefully pour off the pan, or use a slotted spoon or spatula to serve so that you do not get this liquid on your plate. Enjoy hot.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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