Sheet Pan Lemon Chicken
This Lemon Chicken Sheet Pan Dinner is a complete meal in one pan. It's both easy to make and full of flavor.
Sheet Pan Lemon Chicken
I'm all for easy meals and this sheet pan lemon chicken doesn't dissapoint!
Lemon Sheet Pan Chicken is an easy, no-fuss meal that’s perfect for busy weeknights.
Everything cooks together on one pan, so you get chicken, potatoes, and asparagus without a ton of dishes.
This meal is great when you need something quick but still homemade and delicious.
Ingredients
Chicken thighs: We used bone-in and skin on chicken thighs.
Baby yellow potatoes: These small potatoes cook evenly and have a soft texture when roasted.
Asparagus: Be sure to snap off the tough ends before adding them to the pan.
Vegetable oil: You can also substitute with olive oil if you prefer.
Garlic: Mince it finely to release the most flavor.
Dijon mustard: The tangy flavor of Dijon mustard pairs perfectly with the lemon and seasonings.
Lemon juice: If possible, use fresh squeezed lemon juice.
Spices & Seasonings: We used garlic salt, onion powder, paprika, cumin, pepper, oregano, and sugar.
Lemon: You can add more lemon slices if you love the citrus taste.
How to Make
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl or ziplock bag, combine the chicken thighs with the vegetable oil, minced garlic, Dijon mustard, lemon juice, and all the seasonings.
Stir everything together, making sure the chicken is completely coated with the mixture.
Place the chicken thighs onto the prepared sheet pan.
Add the halved baby potatoes to the bowl with the remaining sauce.
Stir to coat the potatoes well.
Scoop the potatoes out of the bowl and spread them evenly on the sheet pan.
Cut the tough ends off the asparagus.
Toss the asparagus in the leftover sauce.
Spread the asparagus across the sheet pan with the potatoes and chicken.
Top everything with lemon slices, placing them all over the chicken, potatoes, and asparagus.
Bake in the preheated oven for 35-45 minutes, or until the chicken is fully cooked and browned.
Once the chicken is done, remove the pan from the oven and serve.
Garnish with chopped parsley if desired.
Tips & Tricks
Cut the potatoes into even sizes to make sure they cook at the same rate as the chicken and asparagus.
Try swapping out the asparagus for another vegetable like green beans or broccoli, depending on what you have available.
Leftovers/Storage
Store leftovers in an airtight container in the fridge for up to 4-5 days.
To reheat, place the chicken, potatoes, and asparagus on a baking sheet and heat in the oven at 350°F for about 10-15 minutes, or until warmed through.
What to Serve with Sheet Pan Lemon Chicken
Here are some of our favorites to serve with Lemon Chicken Sheet Pan Dinner:
A light side salad with a tangy vinaigrette.
Warm crusty bread is great for dipping in the juices from the chicken and potatoes.
A side of rice or quinoa makes for a filling addition.
Fruit Salad – A mix of fresh berries, pineapple, and citrus.
Lemon Chicken Sheet Pan Dinner
Ingredients
- 2 pounds bone in chicken thighs
- 24 ounces baby yellow potatoes cut in half
- 2 bunches asparagus
- ½ cup vegetable oil
- 2-3 cloves garlic minced
- 1 Tablespoon Dijon mustard
- 2 Tablespoons lemon juice
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon sugar
- 1 lemon sliced
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 400°.
- Place the chicken thighs in a large bowl or zip lock bag, add the oil, garlic, Dijon, lemon juice and seasonings and stir making sure the thighs get completely coated.2 pounds bone in chicken thighs, ½ cup vegetable oil, 2-3 cloves garlic, 1 Tablespoon Dijon mustard, 1 teaspoon garlic salt, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon pepper, 1 teaspoon oregano, 1 teaspoon sugar, 2 Tablespoons lemon juice
- Place the chicken thighs on the sheet pan.
- Add the chopped potatoes to the bowl and stir (there still should be leftover sauce in the bottom of the bowl.) scoop the potatoes out and place on the sheet pan spread out.24 ounces baby yellow potatoes
- Cut the ends off the asparagus and add to the bowl and mix around in the leftover sauce. Add to the sheet pan evenly.2 bunches asparagus
- Place the lemon slices all over top of everything on the sheet pan.1 lemon
- Cook in the preheated oven for 35-45 minutes or until the chicken is completely cooked through.
- Top with chopped parsley (optional).
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
