Sheet Pan Lemon Chicken Recipe
Sheet pan lemon chicken is easy to make and tastes AMAZING! This lemon chicken is filled with a bright lemon flavor. It’s baked on one sheet pan for easy cleanup and takes just 45 minutes to the oven.
Do you know what’s better than restaurant takeout? A quick, easy, healthy, and delicious sheet pan dinner. In fact, sometimes it’s quicker. If you calculate the time it takes you to decide, order, and then wait for delivery. This lemon chicken takes just 45 minutes and has meat and veggies, so you don’t need to make anything else. I told you it was better than any takeout, didn’t I?
Why make this chicken dinner
- Dinner on a sheet pan is an easy way to cook delicious food for a weeknight. This sheet pan lemon chicken recipe packs a punch of flavor and won’t make a mess of your kitchen.
- It’s simple! You need very few ingredients and only one pan – the sheet pan!
- Use any chicken you have: legs, thighs, breasts, or a whole chicken cut into pieces.
Ingredients and substitutes
- Chicken – I love using bone-in thighs and legs for roast recipes. In this case, I have used skin-on (fat-trimmed) so the chicken stays nice and moist. You can also use chicken breast, but make sure to reduce the baking time, as it cooks and dries out very easily. I’m using skin-on chicken, and while the skin protects the chicken from drying out, it also gives it a nice golden brown color that looks very appetizing.
- Lemon – I’ve used fresh lemon juice and lemon slices. Yes, the chicken has a lemony flavor, but you can also reduce the lemon juice. I love roasting lemon slices with the skin on. So, often, I will double the lemon slices. And if you have not tried it yet, you absolutely must try charged roasted lemon slices. You can also add 1 tsp of lemon zest to enhance the flavor of the lemon.
- Herbs – I’m using fresh rosemary and thyme, but you can also use 1/2 tsp each of dried herbs. I also garnish it with chopped parsley, but cilantro works too.
- Garlic – Today, I’ve used both grated garlic and a whole garlic bulb that’s been roasted with the chicken. The roasted garlic tastes great with nice, crusty bread.
- Veggies – Today, I am using potatoes, sweet potatoes, and red Spanish onions. But you can also use cauliflower, broccoli, asparagus, and green beans.
- Optional ingredients:
- Paprika or cayenne – If you love spicy chicken, you can sprinkle a little paprika or cayenne in the marinade.
- Parmesan cheese – At the final 5 minutes of roasting, you can sprinkle some grated parmesan cheese over the potatoes, which melts over the roasted potatoes, making the top a bit more crispy.
- Sauce – You can also cook the pan juices with 1 tbsp of little flour and 1/2 stock or 1/4 white wine. Then, simmer over medium heat until thick to make a nice sauce to serve with the chicken.
Step-by-step: Sheet pan lemon chicken recipe
- Preheat oven to 400°F / 200°C/ Gas Mark 6
- Marinade – In a small bowl, combine the lemon juice, olive oil, minced garlic, Kosher salt, and black pepper.
- Sheet pan – In a 15 x 10 sheet pan, arrange the chicken pieces on one side, followed by the potato and sweet potato on the other side (as shown in the video).
Pro tip – You can line the sheet pan with foil or parchment paper for easy clean-up. Or spray the pan with oil to prevent sticking. - Marinate – Season everything with salt and pepper. Next, using a pastry brush, generously coat the chicken pieces and veggies with the lemon marinade. Then, turn the chicken and brush the other side too.
Pro tip – We cook the chicken now, but you can also marinate it in a bowl in the refrigerator for 6 to 8 hours. - Herbs – Sprinkle the chili flakes over the chicken. Place the onion rings and lemon slices over the chicken. Then, tuck the sprigs of rosemary and thyme around the sheet pan.
Pro tip – Brush the rosemary and thyme with a little bit of oil to prevent them from burning.
- Bake – Roast in the oven on the middle rack for about 35 to 40 minutes, turning the chicken and potatoes once in between.
Pro tip – Turning the potatoes will make them a little crisper on all sides. The internal temperature of the chicken should read 165°F on an instant-read meat thermometer. - Rest – Let the chicken rest for a few minutes. You can serve them directly on the sheet pan or transfer them to a serving platter.
Can you see how crispy those potatoes are? And look above how wonderfully golden brown the chicken skin is.
Frequently asked questions
How long will this chicken keep?
This sheet pan chicken can be kept in the fridge for up to 4 days. Make sure to cover it well to prevent it from drying in the fridge. It can also be kept in the freezer for up to 3 months.
I don’t have a sheet pan. What can I use instead of a sheet pan?
If you don’t have a sheet pan, you can also use a large cast-iron skillet or frying pan. Cast Iron can get very hot, encouraging roasting and cooking evenly. However, do not leave meat and veggies marinated with lemon in a cast iron for long. They must be cooked immediately, otherwise the lemon reacts with the metal, giving the food a weird taste.
What do you serve this lemon chicken with?
I love lemon chicken juices with a nice crusty bread, such as my rustic whole wheat raisin bread or my no-knead beer bread. My kids love this over my fragrant fruit and nut rice or vegetable pilafs.
Personally, I love to have cauliflower rice as a low-carb option.
What other veggies can I use with this chicken?
I have used potatoes, but you can try other veggies such as turnips, carrots, parsnips, cauliflower, or even broccoli florets. It is best to use veggies that do not give too much liquid, such as bell peppers and green beans. Otherwise, the chicken will stew in those juices rather than roast.
Sheet Pan Lemon Chicken
Sheet-pan lemon chicken is easy to make and tastes amazing! It's filled with a bright lemon flavor, baked on one sheet pan for easy cleanup, and takes just 45 minutes to bake.
Video
Ingredients
- 2 lbs (8 pieces) Chicken pieces bone-in, skin-on, thighs and legs
- 1 large Onions sliced into rounds slices and separated
- 1 large Lemons sliced into thick round slices
- 1 large Garlic bulb skin-on
- 2 Sprigs Rosemary fresh or 1/2 tsp dried, add to marinade
- 4 Sprigs Thyme fresh or 1/2 tsp dried, add to marinade
- 1 tsp Red pepper flakes
Lemon Marinade
- ¼ cup (4 tbsp) Lemon juice
- ¼ cup (4 tbsp) Olive oil
- 2 large Garlic cloves grated
- ½ tsp Kosher salt
- ½ tsp Black pepper
Plus
- 1 large Sweet potato sliced
- 2 large Baking potatoes sliced
Method
- Preheat oven to 400°F / 200°C/ Gas Mark 6
- Marinade – In a small bowl, combine the lemon juice, olive oil, minced garlic, Kosher salt, and black pepper.¼ cup Lemon juice, ¼ cup Olive oil, 2 large Garlic cloves, ½ tsp Kosher salt, ½ tsp Black pepper
- Sheet pan – In a 15 x 10 sheet pan, arrange the chicken pieces on one side, followed by the potato and sweet potato on the other side (as shown in the video). Pro tip – You can line the sheet pan with foil or parchment paper for easy clean-up. Or spray the pan with oil to prevent sticking.2 lbs Chicken pieces, 1 large Sweet potato, 2 large Baking potatoes
- Marinate – Season everything with salt and pepper. Using a pastry brush, generously coat the chicken pieces and veggies with the lemon marinade. Then, turn the chicken and brush the other side too.Pro tip – We cook the chicken now, but you can also marinate it in a bowl in the refrigerator for 6 to 8 hours.1 large Garlic bulb
- Herbs – Sprinkle the chili flakes over the chicken. Place the onion rings and lemon slices over the chicken. Tuck the sprigs of rosemary and thyme around the sheet pan. Pro tip – Brush the rosemary and thyme with a little bit of oil to prevent them from burning.1 large Onions , 1 large Lemons , 2 Sprigs Rosemary , 1 tsp Red pepper flakes, 4 Sprigs Thyme
- Bake – Roast in the oven on the middle rack for about 35 to 40 minutes, turning the chicken and potatoes once in between. Pro tip – Turning the potatoes will make them a little crisper on all sides. The internal temperature of the chicken should read 165°F on an instant-read meat thermometer.
- Rest – Let the chicken rest for a few minutes. You can serve them directly on the sheet pan or transfer them to a serving platter.
Notes
- Always use the right size pan for cooking. Too small, and the meat will stew rather than roast, giving you mussy veggies. Too large may give uneven cooking.
- And line the pan with parchment for easy clean-up. Having said that, baking directly on the pan can give you crisp edges, which some of us enjoy.
- Layer moist meats or veggies on top of dry ones so the top will keep the bottom from going dry.
- Also, use veggies with similar cooking times, or give the veggies that need longer cooking a head start by parboiling.
- Keep the veggies moist by brushing them with marinade, basting them with pan juices, or spraying them with oil so they won’t dry out.
- And use the right cooking time for the right cuts of meat. Chicken breast or chicken cutlets usually cook quicker than chicken thighs or red meats.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Sheet Pan Lemon Chicken Recipe
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Thank you for this delicious recipe. Loved the flavours of the lemon and chilli, which gave it a nice kick. There was no quantity of the potatoes given in the ingredients list, which you might want to correct. However, I just fitted as many as I could on the tray. I lined the tray with parchment paper, which resulted in quite a bit of liquid left – it was a lovely sauce actually. Next time, I will try without the parchment paper to get a crisper result. Thank you.
Thank you, Helen. happy you enjoyed this recipe. I used one large sweet potato and 2 large potatoes.
this looks like a good recipe, but the recipe refuses to print not mention that in the section where you can print out the recipe, it’s missing any amounts or instructions about the vegetables. Very annoying
I’m sorry to hear you are having printing issues, Andrew. But, I just checked and it printed a full recipe for me with ingredients, instructions, and notes. Is there a particular browser that you are using? Perhaps if you give me more details I might be able to get the tech guys to look into it. Thanks