Super Easy Sheet Pan Lemon Chicken Meal
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One Sheet Pan Lemon Chicken is made with baby potatoes and tender asparagus, plus a delicious lemony marinade! Perfect for busy weeknights, all you need to do is marinate the chicken, add the veggies, and roast. With just 10 minutes of prep time and 35 minutes in the oven, dinner is served!!
Sheet Pan Lemon Chicken
Sometimes I love going all out and creating a super elaborate meal that involves hours of not more in the kitchen.
And then there are those other days when all I want to do is toss a bunch of my favorite ingredients onto a sheet pan, throw it in the oven, and call it a day.
This recipe for sheet pan lemon chicken is ideal for those types of weeknights!!
You guys know how much I love my one pot and one pan meals.
Sheet pan chicken and asparagus (with a healthy helping of potatoes too) is the latest in my easy-to-make-and-cleanup collection!
The chicken is marinated in a tasty combination of olive oil, lemon juice, and some seasonings.
Then, I roast it along with some baby potatoes and asparagus. The combination is so simple yet soo delicious! In other words… it’s perfect!!
Save this one for those nights when you don’t feel like cooking but want to feel good about what you’re serving your family!
Ingredient Notes and Substitutions
- Chicken Thighs – I love bone-in, skin-on chicken thighs for this lemon chicken sheet pan recipe. The skin crisps up perfectly, and that bone gives extra flavor.
That said, you can also use boneless chicken thighs or breasts — you just have to adjust the roasting time slightly as boneless cuts cook up quicker.
And, cook the potatoes for 15 minutes before adding the chicken if you do go for boneless. - Lemon – You need lemon juice, lemon zest, and whole lemon slices for your lemon sheet pan chicken! Choose ones that are bright in color and firm to the touch.
- Asparagus – I love asparagus with lemon… and chicken! Just like the lemons, choose ones that are bright green and firm. No slimy stalks allowed.
- Potatoes – I’m using baby gold potatoes — they’re the perfect size and they taste great when roasted. Baby red or fingerling potatoes would also work great.
Otherwise, you can chop regular gold potatoes into 1-inch chunks if you can’t find the smaller ones at the store.
- Seasonings – A simple combination of Italian seasoning, salt, and cracked black pepper is all you’ll need.
Tips and Tricks to Make Sheet Pan Chicken and Asparagus
- Baking sheet 101.
You’re going to need a large baking sheet for this one! Make sure to use a sheet pan that’s big enough to fit the potatoes and chicken in a single layer.
That way, they’ll roast up evenly and turn golden brown.
Another thing to note is that you need to use a rimmed baking sheet.
The chicken will release all of those tasty juices as it cooks, and you don’t want it to run off the side of the pan and into your oven.
Finally, remember to line the sheet with foil for even easier cleanup!
- Remember to save half of the marinade.
I like to keep half to the side so that I can add it on top of the chicken and potatoes just before roasting.
It adds extra flavor — and the additional moisture will help give you the crispy-on-the-outside and juicy-on-the-inside results you’re after.
- Bake the chicken and potatoes on their own first.
While this is a one-sheet pan meal, we’re not cooking everything at the same time. Why? Because the chicken and potatoes take longer to cook through than the asparagus!
Roast the chicken along with the spuds and lemon slices for about 25 minutes, then add the asparagus and roast for another 10-15 minutes.
- Use your broiler for extra crispy skin.
If you like your chicken skin extra crispy (I know I do!), you can turn on the broiler for a few minutes at the end of the roasting time.
Just make sure to keep a watchful eye on your lemon sheet pan chicken as it finishes up. You don’t want it to burn!
Prep Ahead
- Mince the garlic
- Zest, juice, and slice the lemons
- Marinate the chicken
- Preheat the oven to 425°F
- Chop the potatoes and asparagus
Kitchen Tools You Will Need
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Baking Sheets lined with Heavy Duty Aluminum Foil – Used for anything from cookies to roasting, a good baking pan will last for years.
Serving Suggestions
This sheet pan chicken and asparagus with potatoes is a full meal on its own — it’s half of what I love about this recipe!
If you want something a bit heartier, you can always pair it with some rice or pasta on the side. I love brown rice or chicken-flavored rice, and this pesto pasta is also super yummy.
A nice big garden salad and your favorite drink would round everything out nicely!
Storing and Reheating Lemon Sheet Pan Chicken
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can reheat your sheet pan lemon chicken at 300°F for 15-20 minutes or until warmed through.
You can also freeze your leftovers for up to 3 months! Allow everything to cool completely before placing in an airtight container in the freezer.
Let it thaw in the fridge overnight before reheating. As a note, the texture of the asparagus may change once thawed and reheated. Just a heads up!
Lemon Chicken Sheet Pan FAQ
Yes! You can marinate the chicken for up to 2 hours in advance for extra flavor, and you can even assemble the sheet pan in advance.
Add the chicken, potatoes, and lemon slices to the baking sheet, cover with plastic, and refrigerate until you’re ready to bake.
Lemon seeds aren’t harmful, but they could add a bitter taste to your lemon chicken sheet pan.
That said, you don’t have to bend over backward to get out every single seed. Take out as many as you can!
Absolutely! It’s so easy to customize sheet pan lemon chicken. Broccoli, cherry tomatoes, or Brussels sprouts would all taste great with the chicken, potatoes, and asparagus.
You will have to adjust the cooking time to accommodate your new additions, but it shouldn’t add too much extra time.
Enjoy!
With love, from our simple kitchen to yours.
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Super Easy Sheet Pan Lemon Chicken Meal
Equipment
Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons lemon zest
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 6 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby gold potatoes, cut in half
- 2 lemons, sliced
- 1 pound asparagus, cut in half
Instructions
- Mix oil, lemon juice, garlic, lemon zest, Italian seasoning, salt, and pepper in a small bowl to create a marinade.
- Put chicken thighs in a resealable plastic bag or baking dish. Pour half of the marinade over the chicken and massage until coated. Let it marinate for 15 minutes to 2 hours.
- Preheat the oven to 425° degrees F.
- Add 1 tablespoon of the remaining marinade (to use on the asparagus) to a small bowl and set aside. Spread the potatoes on a large, rimmed baking sheet. Drizzle with the remaining marinade and toss to coat.
- Arrange the chicken and lemon slices on the baking sheet with the potatoes and roast for 25 minutes.
- Coat the asparagus with the reserved 1 tablespoon of the marinade. Remove the chicken and potatoes from the oven, flip the potatoes, and add the asparagus to the pan. Bake for another 10-15 minutes until the chicken reaches an internal temperature of 165 degrees F and the potatoes and asparagus are tender.
- Serve warm.
Donna’s Notes
Use a rimmed baking sheet! The chicken will release juices as it cooks, and you don’t want them running off the side of the pan and into the oven. Line the baking sheet with foil for easier cleanup.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2024
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