Sheet Pan Lemon Chicken

Author: Veena Azmanov

Prep Time: 5

Cook Time: 40

Total Time: 45

Calories: 29

Adjust Servings Here: 6 servings

Description

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.

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

Instructions

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.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you