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.
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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!
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
- 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.)
- Start the Potatoes. Roast the potatoes at 400 degrees F for 20 minutes.
- Add the Asparagus and Chicken. Toss the asparagus and chicken with oil and seasonings. Add them to the sheet pan with the potatoes.
- Finish. Bake sheet pan lemon chicken for 15 to 20 minutes more. ENJOY!
- 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 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
- Salad. To add even more veggies to your dinner, pair this recipe with a light salad like Spinach Strawberry Salad, Arugula Salad, or Shaved Brussels Sprouts Salad.
- Bread. Because bread goes with everrrrrything. Try Homemade Dinner Rolls, Crock Pot Bread, No Knead Focaccia, or Rosemary Olive Oil Bread. (You can also just buy some bread at the store. Keepin’ it easy.)
- Grains. Sheet pan lemon chicken is great for serving over or alongside Instant Pot Brown Rice or Turmeric Rice. Or: alternative grains! Try creamy Farro Risotto or a light Quinoa Chickpea Salad.
Recommended Tools to Make this Recipe
- Sheet Pan. Perfect for making this one-pan meal. Making sheet pan 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.
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
- 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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