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A pan with a plan: Sheet Pan Lemon Chicken. It cooks together on a single sheet pan, includes tender roasted potatoes and asparagus, and it tastes extra fresh and peppy, thanks to the dynamic duo of lemon and garlic.

Sheet pan lemon chicken with potatoes and asparagus

Why You’ll Love This Sheet Pan Lemon Chicken and Potatoes Recipe

  • A Weeknight Winner. If ever a meal were made for weeknights, this quick sheet pan lemon chicken recipe would be it! Sheet-pan-style suppers are one of my favorite ways to cook when I’m short on time because after tossing everything on the pan, the oven does the work (see also: Sheet Pan Chicken with Sweet Potatoes; Maple Dijon Chicken and Vegetables; Sheet Pan Chicken with Rainbow Vegetables).
  • Light, Tasty Flavors. The potatoes and asparagus are ideal for spring, the chicken is tender and juicy, and the sheet-pan cooking method is near foolproof. The only major flavor players are lemon, garlic, and rosemary, because they’re all the recipe needs. That said! This recipe is also super adaptable to any ingredients you have on hand.
  • All-in-One-Meal. While I adore Baked Lemon Chicken Breast, it does necessitate a side. Something I love about this recipe is that it provides an entire meal in one go. No cooking sides (unless you want to; I share some ideas later!) and fewer dishes to wash. That’s a win!
Sheet pan lemon chicken with roasted potatoes and asparagus

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 Sheet Pan Lemon Chicken

The Ingredients

  • Chicken. Boneless, skinless chicken breast adds lean protein to the meal, making it more filling and flavorful. You can make sheet pan lemon chicken thighs if you prefer. Swap the breasts for boneless, skinless chicken thighs.
  • Potatoes. Once roasted, baby red potatoes become melt-in-your-mouth tender and creamy.
  • Asparagus. A healthy and tasty veggie that pairs perfectly with the lemon and chicken.
  • 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. In this recipe, you add lemon to the chicken before cooking instead of after. Lemon juice plays two critical roles in this recipe, flavoring the chicken and tenderizing it too. (Check out Lemon Butter Chicken for another great lemon chicken breast recipe.)

Ingredient Swap

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.

The Directions

  1. Start the Potatoes. Roast the potatoes at 400 degrees F for 20 minutes.
  2. Add the Asparagus and Chicken. Toss the asparagus and chicken with oil and seasonings. Add them to the sheet pan with the potatoes.
  3. Finish. Bake sheet pan lemon chicken for 15 to 20 minutes more. ENJOY!
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.

Leftover Ideas

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

What to Serve with Sheet Pan Lemon Chicken

Recipe Tips and Tricks

  • Zest the Lemon Before Juicing It. This tip may not make sense until you’ve tried zesting a juiced lemon half and nearly slice of a knuckle. But trust and believe, it is much easier to get zest from a whole lemon.
  • Cut the Potatoes into Uniform Pieces. Because you don’t want some potatoes to burn while the others are still hard and taste raw.
  • Line the Pan for Easy Cleanup. Set a layer of parchment paper or foil on the pan and you won’t have any baked on bits to clean up after dinner.

Sheet Pan Lemon Chicken

5 from 3 votes
Easy, healthy sheet pan lemon chicken with garlic, rosemary, potatoes, and asparagus. A one-pan dinner recipe perfect for busy weeknights!

Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes

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 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. is it possible to use cooked chicken breasts in this recipe? I have BBQ leftovers and would love to add them to this recipe – it sounds delicious!

    1. Hi Wendy, you would just be cooking the vegetables then adding the chicken in later. It would be way overcooked if you added it to the sheet pan. Enjoy!

  2. This meal was so unbelievably fresh and delicious! I loved that I could prepare everything beforehand and just bake it later on. It’s also very filling! No need to make any other side dishes. Every part was excellent. Thank you for creating so many delicious recipes that allow me to push myself and deliver a healthy and tasty meal to my hubby and daughter.5 stars

    1. Hi Carol, you could likely use broccoli instead. It would be similar to this recipe: Enjoy!

  3. This was really quite delicious. I did make two small changes: I grilled the chicken breast’s whole and cut it into pieces. And I used sweet potato fries in the air fryer. Delicious combination of flavors!5 stars

  4. I LOVED this one so much! Made it for the first time and it was fantastic. Was the most flavorful, hearty, healthy, home cooked meal! My husband liked all the flavors of everything together. A very colorful dinner tonight.5 stars

  5. I resent having to download yet another app in order to print out this recipe. I used to be able to just click print. This app is just another way to make money.

    1. Hi Jane, I’m sorry to hear you are having issues. We do not require you to download anything to print any of our recipes. I’m not sure what you are seeing on your end, but could you please send us screenshots in order for us to troubleshoot whatever issue you might be having?