Description
This Sheet Pan Lemon Chicken is a one-pan meal bursting with citrusy flavor. Juicy chicken breasts bake alongside tender vegetables, making it perfect for busy weeknights with minimal cleanup.
Ingredients
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
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Lemon slices for serving
Instructions
1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Whisk together olive oil, lemon juice, zest, garlic, oregano, paprika, salt, and pepper.
3. Place chicken breasts in a bowl or zip bag. Pour half of the marinade over them; marinate for 10–15 minutes.
4. Arrange chicken on one side of the pan. Add potatoes, green beans, bell pepper, and onion to the other side. Drizzle with remaining marinade.
5. Bake for 25–30 minutes, until chicken is cooked through and vegetables are tender.
6. Garnish with fresh parsley and lemon slices before serving.
Notes
Use chicken thighs for extra tenderness.
For a smoky flavor, swap paprika for smoked paprika.
Add Parmesan cheese before serving for richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg