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.

Baked lemon chicken and potatoes with asparagus on a baking sheet

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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.

Cooked meat and vegetables on a baking sheet

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.

The Ingredients

  • Chicken. Boneless, skinless chicken breast adds lean protein to the meal, making it more filling and flavorful.

Ingredient Swap

You can make baked lemon chicken thighs if you prefer. Swap the breasts for boneless, skinless chicken thighs.

Chicken out Lemon Butter Chicken for another great lemon chicken breast recipe.

  • 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.

The Directions

  1. Roast the potatoes at 400 degrees F for 20 minutes.
  2. Toss the asparagus and chicken with oil and seasonings. Add them to the sheet pan with the potatoes.
  3. Bake lemon chicken for 15 to 20 minutes more. DIG IN!
Healthy baked lemon chicken on a sheet pan

Storage Tips

  • 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.

What to Serve with Baked Lemon Chicken

Recommended Tools to Make this Recipe

The Best Sheet Pan

Whether you’re making this crispy baked lemon chicken, cookies, or Oven Roasted Vegetables, this sheet pan is up for the task.

Easy, healthy Baked Lemon Chicken with Garlic and Rosemary. Add asparagus and potatoes for a DELICIOUS sheet pan meal that’s perfect for busy weeknights! The veggies are crispy, the chicken juicy, and the flavors so fresh. Our family loves this simple meal! Recipe at wellplated.com | @wellplated

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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

What Can I Do with Leftovers?

Leftover baked lemon chicken can become a delicious rice dish. Try pairing your leftovers with Lemon Rice.

What Does Lemon Do to Chicken?

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.

Can I Use Different Vegetables?

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.

Easy, healthy Baked Lemon Chicken with Garlic and Rosemary. Add asparagus and potatoes for a DELICIOUS sheet pan meal that’s perfect for busy weeknights! The veggies are crispy, the chicken juicy, and the flavors so fresh. Our family loves this simple meal! Recipe at wellplated.com | @wellplated

Baked Lemon Chicken

4.91 from 30 votes
Easy, healthy Baked Lemon Chicken with garlic, rosemary, potatoes, and asparagus. Everything cooks on ONE pan. Delicious and perfect for busy weeknights!

Prep: 15 mins
Cook: 35 mins
Total: 50 mins

Servings: 4 servings


  • 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. 


Serving: 1(of 4)Calories: 432kcalCarbohydrates: 32gProtein: 44gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 109mgPotassium: 1621mgFiber: 8gSugar: 6gVitamin A: 1804IUVitamin C: 52mgCalcium: 89mgIron: 7mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This looks great Erin, and thanks for including the nutritional information. Making it for tonight’s dinner!

      1. Erin, my family loved it so much, they made me make it again the next night! Thanks for such a great recipe. And to Nanci- if we were neighbors, there would definitely be a seat for you at my table!

        1. HOORAY, I’m so glad the recipe was a winner, Dean! Thank you so much for taking the time to share this lovely review. :)

    1. I wish Dean would make this for me, but alas…..I’ll have to do it myself (kind of like the laundry that doesn’t get done by itself)!!! Looks yummy – trying this week!

  2. This is like a spring-time version of my favorite kind of dinners!  Fast, easy, and full of fresh flavor!

  3. Whilst I won’t be including the chicken, I adore this flavour combination! So light and fresh for the Spring, its one of those meals that wipes away the months of carb loading!

    Thanks for the inspiration, I’m now looking forward to Spring meals!


  4. Oh my goodness….this is so yummy! It made both parents and teenagers happy tonight. It has already been requested that I make it again. Thank you for such a great recipe!5 stars

    1. Kellie, I’m so glad to hear the recipe was a winner! Thank you so much for giving it a try and leaving this great feedback!

    1. I’m so excited to hear you enjoyed it, Patty. Thank you for taking the time to leave this nice review!

  5. Soooo yummy! I used boneless skinless breasts and thighs. The thighs were tastier and I’ll probably skip the breasts next time. Instead of garlic powder I used a blend called Garlic Garni. And I put the cut up potatoes, olive oil and rosemary in a big Ziploc bag to mix. Then I used the same bag for the asparagus, chicken, and lemon zest and juice. Made even less clean up. I always line my sheet pans with either foil or parchment paper. The flavors in this are so fresh and tasty.5 stars

    1. YAY Cyndi, I’m so happy to hear you enjoyed the recipe! I really appreciate your taking the time to leave this feedback and share your tips for flavors and easy cleanup. Yum!

  6. I made this dish last night and me and my husband loved it! The directions are so easy I was able to get it done while having my baby strapped to me. Not only is it flavorful, it’s healthy too. I will definitely keep it in rotation.5 stars

    1. Alexis, I’m so excited to hear that you and your husband enjoyed this dish—and that it’s still easy to put together even when you have a baby strapped on! :) Thank you for taking the time to leave this awesome review!

    1. Hi Maren! You could sprinkle fresh basil over the top just before serving. I think that would be delicious!

  7. I made this with fresh green beans instead of asparagus and it was delicious. I never thought chicken, green beans, and potatoes could be so flavorful, especially the fresh rosemary. Thanks for the one-pan recipes. I’ve never tried those before and I think they’ll be a life changer for me!!5 stars

    1. You’re welcome, Anne! I’m so happy to hear you enjoyed this—and green beans sound like a great substitution. Thanks so much for reporting back!

    2. Making this tonight with green beans! glad it worked. Although I have 2 teenage sons so the 1-sheet pan will probably end up being 2-sheet pans because boys eat a lot.

  8. Writing this while it’s in the oven because this is the second time I’ve made this recipe in 2 weeks! So flavorful and healthy! 5 stars

  9. Going to try for a pot luck dinner this weekend. Question: there are lemon slices in the photo. When do I add these?. Thanks

    1. Hi Debra, if you’d like, you can use the lemon slices as a garnish and put them on at the very end. I hope you enjoy the recipe!

  10. Thank you for this great recipe. My husband and my picky 5 year old loved it. I’ll make this again, for sure. 4 stars

  11. I bought all the ingredients to make this tonight for dinner but forgot the freaking lemon ? can i use lemon juice as a substitute?

    1. Hi Annie, yes, you could substitute another cut of chicken, but keep in mind that the cooking time will differ. You would probably need to season the chicken separately from the asparagus and add it to the roasting pan with the potatoes a little earlier in the process to make sure it is cooked through.

  12. Hi, just curious if you could substitute sweet potatoes for the baby red potatoes. Would the cooking time be different?

    1. Hi Manny, yes, I think you could make that swap! As long as the pieces are cut to the 1 inch size in the recipe, it should take about the same amount of time. Enjoy!

  13. Thanks for posting this Erin,
    I came across this recipe via a web search but there was one question I wanted to ask, about substituting swede / rutabaga for the potatoes. As I understand these take longer to roast in the oven and I’m rather new to the art of cooking – would you say there’s any adequate replacement for potatoes in this dish, and would even subtly different flavours best less suitable when teamed with asparagus? Also, would ‘tougher’ substitutes require a little parboiling? Thanks again.

    1. Dion, if you use a harder veggie, I would still roast it—just start it at least 10 minutes earlier. You also could roast it on a different pan so that you can remove it from the oven once it’s tender. I hope you enjoy the recipe!

  14. This was so yummy! I was craving baked potatoes so I did that instead of red potatoes. The chicken and asparagus was so good! I will go 15 minutes instead of 20 on the chicken next time. We loved this and will definitely make it again!5 stars

  15. Hi Erin, Than your for sharing your recipe! I’m going to make this for my troop. How would you adjust for a family of 6? Five adults and one child. We have three generations living in our home haha! Would you suggest two sheet pans and just double it or would you suggest tweaking the recipe numbers? I appreciate your thoughts!

    1. Hi Lyndsey, I think I would just double the recipe and use two sheet pans—leftovers will keep for a few days in the fridge if there’s extra! I hope you enjoy!

  16. This was a great recipe with amazing flavor! Chicken breasts were a little dry so will try with thighs next time!4 stars

  17. I’m not a poster or follow blogs or anything but this recipe is SO GOOD I have to tell you thankful Erin!! My 1yr, 2 yr & 4yr old picked out & at the asparagus 1st! Definitely going to know this recipe by heart. So glad i found Well Plated, you have a fan for life <3
    Ps your sugar cookie recipe is almost to good for words5 stars

    1. Hi Donna, I used them as a garnish for the photos, so they’re not in the recipe. If you’d like, you can add them after the dish is finished.

    1. Hi! I used the extra lemon wedges pictured as a garnish, but you can stick with the 1 lemon called for in the instructions if you don’t think you’d use the extra lemon. I hope you enjoy!

    2. What are some must have around the kitchen (seasonings, meats, ect) ????? (That accommodate your recipes specifically)

      1. Hi Cassie! I like using chicken and ground turkey or chicken. As for spices, I recommend garlic, onion, Italian seasoning, chili powder, and cumin. Those are some common ones, but you’ll want to check out individual recipes that sound good for complete ingredient lists!

  18. May be a silly question but do you cut the breasts into bite size chunks? Going to try this as a meal prep for lunches next week!

  19. I made this about a month ago and I’m making it again now! I absolutely loved the recipe, I make a lemon thyme skillet dish & thought this was a great way to change up my lemon chicken dish. The potatoes were crispy, asparagus were roasted delicious-ness and the flavor of the herbs with everything was perfect! I had a thought for those who wanted the lemons on the pan; roast the slices on the same pan, they become carmelized and so sweet, like candy. ?5 stars

  20. So easy!  I made this just as Erin directed and it turned out fantastic!  It will go on my meal plan rotation. 5 stars

  21. I love that this recipe did not require a lot of work. Prep was very simple and the food was DELICIOUS! Definitely going to be a regular dish in our household. My sister, who is not a fan of lemon, really loved this dish and that is saying a lot!5 stars

  22. Erin, this has been my favorite recipe of yours that I’ve made and one of my favorite things I’ve made period. I sprinkled some shredded Parmesan and Romano cheese on it before eating. I’ll be making this again for sure!

    1. Hi! I did that for the visual effect of the pictures so that you can tell that lemon flavor is in the recipe. You can serve with lemon slices if you like!

  23. Hello I love all of the recipes that I have tried from your website. This one looks great but I only have 1 bunch of asparagus. Can i substitute the second bunch with broccoli? Also, any chance your cookbook will be available for preorder in Canada? Thanks so much!

    1. Hi Sue! I’ve never tried broccoli in this recipe, but you could experiment with it. Fresh green beans would also be tasty. I hope you enjoy it! You should be able to preorder my cookbook from Amazon.ca. THANK YOU for your interest! :)

  24. I made this tonight and it was delicious and easy. I did not have asparagus but I did have a package of snap peas and they worked out very well.5 stars

  25. One of the best recipes!  I have made it once with asparagus and sweet potatoes/carrots and twice with red potatoes and green beans.  Love that it is healthy, delicious, simple, and adaptable to available produce.

  26. I want to make this tonight but I don’t see when to add the lemon slices as in picture can you tell me

    1. Hi Debbie! I used them as a garnish for the photos, so they’re not in the recipe. If you’d like, you can add them after the dish is finished.

  27. This was absolutely excellent, herbs and seasoning spot on! I will definitely make again.  I did not have a lemon so used bottled lemon juice.  I did have to do the potatoes separately because there was not nearly enough room on one sheet pan for everything.  Also because the asparagus did give off juice like you said, I did drain it and put the asparagus and chicken on broil for a few minutes to brown because of a finicky husband.  I would recommend everyone try this you will not be disappointed.  Just delicious, I’d give it 10 stars if I could. 5 stars

  28. We used different vegetables in this, that we had in the refrigerator and it was great. I will be made again.5 stars

  29. Hi Erin, This recipe looks good but I would like to cook the chicken breasts whole and not cut them up. Would this change the temperature and/or the amount of time they should be cooked with the asparagus? Thanks.

    1. Hi Diana! I’ve never tried the recipe this way, so I can’t offer exact timing. If you decide to experiment, I’d love to hear how it goes!

    1. I’m sorry that this recipe wasn’t to your tastes, Courtney. I (and many other readers) have really enjoyed it, so I truly wish it would’ve been a hit for you too!

  30. Made this for my family tonight……BIG hit!! Family raved! It was easy to put together, easy to clean up, copied recipe exactly and absolutely delicuous!! Thank you, we will be trying the fall chicken one pan next ??5 stars

  31. My family loved it. Made exactly as described. Will make again soon. Fresh lemon and rosemary were so tasty.5 stars

  32. This looks amazing. I’m not a fan of asparagus. Any suggestions for vegetables that would pair well with this recipe?
    Thank you.

    1. Hi Lori! Other readers have reported success with using both potatoes and fresh green beans. I hope you enjoy it!

        1. Hi Lori! I haven’t tried the recipe with them myself, but other readers have used the cooking time listed with success. I hope you enjoy it!

  33. This was SO GOOD! I marinated the chicken in the lemon juice, lemon zest, olive oil, rosemary, salt and pepper mixture for several hours (not planned; I started dinner prep early and had to step away for longer than expected), and I substituted onion powder for garlic powder due to dietary restrictions. The chicken turned out so flavorful, and the potatoes and asparagus were cooked just the right amount. Will definitely make again!5 stars

  34. I’m not one for writing recipe reviews, but Erin deserves 5 stars for this one! It hits all 3 of my requirements for a perfect dinner: delicious, healthy and one-pan cleanup. As it was roasting in the oven, my husband of nearly 50 years kept saying how good it smelled, and he never said that before! We liked it so much, I sent the recipe to his sister up in NY. This one is definitely a keeper!5 stars

  35. Perfectly perfect! I used russet potatoes as I had them on hand. The fresh rosemary on the potatoes and the lemon on the chicken and asparagus made a perfectly tasty combination. Easy. Delicious. Quick. One pan. Great on calories. It just doesn’t get any better!5 stars

  36. I made this and it went over really well! We killed the left overs by adding garlic sausage medallions.
    We have fixed it twice now and batch 3 is in the oven!! This time we are substituting pork loin medallions for the chicken . We love it!5 stars

  37. This was delicious and so easy to put together. I was a concerned that the asparagus might be overcooked but it was perfect – nice texture and not overcooked at all. Excellent flavors, the lemon zest and juice really rounded it off. This is a keeper.5 stars

  38. Making this for a family whose infant just had surgery. Mom isn’t consuming dairy due to the baby having a dairy allergy and she is nursing, so this is perfect. So excited to give it a try!

  39. 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!5 stars

  40. Hi Erin! This recipe sounds delicious! Have you ever made this using parchment paper kn the sheet pan?

    1. Hi Judy, I have not used parchment paper in this recipe before. If you decide to experiment with it, let me know how it goes!