Sheet Pan Lemon Chicken – Easy One-Pan Dinner

If you’re craving a quick, healthy, and delicious dinner, this Sheet Pan Lemon Chicken is exactly what you need. Juicy, tender chicken baked alongside fresh vegetables on one pan creates a meal that’s full of bright citrus flavor and easy cleanup. Whether it’s a busy weeknight or a cozy family dinner, this lemony chicken dish will become one of your favorites.

Why You’ll Love This Recipe

• Bursting with fresh lemon and herb flavor.
• A complete one-pan meal with minimal cleanup.
• Perfect for meal prep and easy weeknight dinners.
• Packed with protein and nutrients from both chicken and vegetables.
• Ready in under 40 minutes.

Ingredients

Chicken and Vegetables:

• 4 boneless, skinless chicken breasts
• 2 cups baby potatoes, halved
• 1 cup green beans
• 1 red bell pepper, sliced
• 1 small red onion, cut into wedges

Marinade:

• 3 tablespoons olive oil
• 3 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt and black pepper to taste

Garnish:

• Fresh parsley, chopped
• Lemon slices for serving

Step-by-Step Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, paprika, salt, and pepper.
3. Season Chicken: Place the chicken breasts in a large bowl or zip bag. Pour half of the marinade over them and toss to coat evenly. Let sit for 10–15 minutes.
4. Assemble Pan: Arrange the marinated chicken on one side of the sheet pan. Add potatoes, green beans, bell pepper, and onion on the other side. Drizzle the remaining marinade over the vegetables and toss lightly.
5. Bake: Roast for 25–30 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
6. Serve: Garnish with fresh parsley and lemon slices before serving.

Tips & Variations

• Use chicken thighs instead of breasts for extra juiciness.
• Add a sprinkle of Parmesan cheese during the last few minutes for a rich flavor boost.
• Substitute asparagus or zucchini for the green beans to switch up the vegetables.
• For a smoky twist, use smoked paprika instead of regular paprika.
• To make it spicy, add a pinch of red pepper flakes to the marinade.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in the oven at 350°F for about 10 minutes or in the microwave for 1–2 minutes.
• Freeze: Freeze cooked chicken separately in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

Serving & Pairing Ideas

• Serve over a bed of fluffy rice or quinoa for a complete meal.
• Pair with a crisp garden salad or roasted vegetables.
• Add a side of garlic bread for a cozy touch.
• For drinks, try sparkling water with lemon or a refreshing iced tea.

Frequently Asked Questions

Can I use bone-in chicken for this recipe?

Yes, you can! Bone-in chicken thighs or drumsticks work beautifully. Just add 5–10 minutes of extra baking time to ensure even cooking.

What vegetables can I substitute?

You can use broccoli, carrots, or Brussels sprouts. Adjust the cooking time slightly based on your choice to avoid overcooking.

Can I make this recipe ahead of time?

Absolutely. Marinate the chicken and chop the vegetables in advance. When ready to cook, simply assemble everything on the pan and bake.

How do I keep the chicken moist?

Avoid overbaking, and let the chicken rest for 5 minutes before serving. The lemon and olive oil marinade also helps lock in moisture for juicy results.

Ready to Make It?

This Sheet Pan Lemon Chicken is the ultimate dinner for anyone who loves easy meals packed with flavor. Give it a try, pin it to your favorite weeknight dinner board, and enjoy a dish that’s fresh, healthy, and satisfying.

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