Sheet Pan Lemon Chicken

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Sheet pan lemon chicken is a quick and tasty meal you can whip up on busy weeknights. This one-pan wonder combines juicy chicken, crispy potatoes, and tender asparagus with zesty lemon and aromatic rosemary. In just 50 minutes, you can have a complete, healthy dinner on the table with minimal cleanup.

You’ll love how easy this recipe is to customize. Swap the veggies based on what’s in season or what your family enjoys. The lemon-garlic flavor pairs well with most vegetables, so feel free to get creative. This dish is perfect for meal prep too – make a big batch on Sunday for easy lunches all week long.

Exact Ingredients List

Here’s what you’ll need to make this tasty sheet pan lemon chicken:

For the potatoes:

• 1 pound baby red potatoes, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the chicken and asparagus:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 pounds thin asparagus, tough ends trimmed, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 large lemon (juice and zest)

You’ll also need nonstick cooking spray for the baking sheet. This recipe serves 4 people and is perfect for a quick weeknight dinner.

Instructions

Preheat your oven to 400°F (200°C). Coat a large baking sheet with nonstick spray.

Put the potatoes on the sheet. Add 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well and spread out. Roast for 20 minutes.

In a big bowl, combine asparagus, chicken, and garlic powder. Add lemon juice, zest, 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.

Take the sheet out of the oven. Add the chicken mix to the potatoes. Stir gently to combine. Spread everything out evenly.

Put the sheet back in the oven. Bake for 15-20 more minutes. Stir once halfway through. The chicken should be fully cooked when done.

Check that the chicken is no longer pink inside. The potatoes should be tender. If needed, cook a bit longer.

Serve hot and enjoy your easy, one-pan meal!

Possible Substitutes List & Recipe Variations

You can easily swap ingredients in this sheet pan lemon chicken recipe. Try these tasty alternatives:

• Proteins: Use salmon, shrimp, or tofu instead of chicken
• Veggies: Swap asparagus for broccoli, Brussels sprouts, or green beans
• Potatoes: Replace red potatoes with sweet potatoes or butternut squash

Want to change up the flavors? Try these variations:

• Mediterranean: Add olives, feta cheese, and oregano
• Cajun: Use Cajun seasoning instead of rosemary and lemon
• Asian-inspired: Mix in soy sauce, ginger, and sesame oil

For a low-carb option, skip the potatoes and double the veggies. You can also add extra lemon zest or juice if you love citrus flavors.

Don’t have fresh rosemary? Use 1 teaspoon of dried rosemary instead. It’s just as tasty!

Remember to adjust cooking times if you change ingredients. Larger veggie pieces may need more time, while smaller ones cook faster.

Tips, Tricks & Storing

Zest your lemon before juicing it. This makes the task much easier and safer.

For extra flavor, try marinating the chicken for 30 minutes before cooking. Just mix the seasonings with some olive oil and lemon juice.

Don’t overcrowd the pan. Give ingredients space to roast evenly. If needed, use two pans.

Check the chicken’s doneness with a meat thermometer. It should reach 165°F (74°C) in the thickest part.

Got leftovers? Store them in an airtight container in the fridge for up to 3-4 days.

To reheat, place in a 350°F (175°C) oven for about 10 minutes. You can also microwave, but the texture may change.

For meal prep, divide leftovers into individual portions. This makes grabbing a quick lunch easy.

Try swapping potatoes for sweet potatoes or adding other veggies like bell peppers or zucchini.

Remember to pat your chicken dry before seasoning. This helps it brown better in the oven.