How To Make Sheet Pan Lemon Herb Chicken

This Sheet Pan Lemon Herb Chicken is a bright, fresh, and incredibly flavorful meal that is perfect for any night of the week. The classic combination of lemon and herbs creates a zesty and aromatic sauce that perfectly complements the tender chicken and roasted vegetables. This recipe is not only delicious but also incredibly easy to prepare, making it a healthy and hassle-free dinner option.

Recipe: Sheet Pan Lemon Herb Chicken

Yields: 4 servings
Prep time: 15 minutes
Cook time: 30-35 minutes

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 tablespoon mixed fresh herbs (such as rosemary, thyme, and parsley), chopped
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
2. Start the Potatoes: In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast for 15 minutes.
3. Prepare the Marinade: In the same bowl, whisk together the remaining 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, and fresh herbs.
4. Combine Ingredients: Add the chicken pieces, asparagus, and red onion to the bowl with the marinade. Toss well to coat everything evenly.
5. Combine and Roast: After the potatoes have roasted for 15 minutes, add the chicken and vegetable mixture to the sheet pan. Spread everything into a single, even layer.
6. Final Roasting: Return the pan to the oven and roast for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Serve: Remove from the oven and serve immediately, garnished with additional fresh herbs if desired.

Pro Tips for Success

• Fresh Herbs: While dried herbs can be used in a pinch, fresh herbs will provide the best flavor for this dish.
• Don’t Crowd the Pan: Ensure all ingredients are in a single layer to promote browning and prevent steaming.
• Chicken Thighs: Boneless, skinless chicken thighs can be substituted for breasts; they may require a few extra minutes of cooking time.

Variations and Customization

• Vegetable Variety: Swap the asparagus and potatoes for other vegetables like broccoli, bell peppers, or Brussels sprouts. Adjust cooking times as needed.
• Add Some Spice: A pinch of red pepper flakes can be added to the marinade for a little bit of heat.
• Serving Suggestion: This dish is delicious on its own, but can also be served over a bed of quinoa or rice to soak up the delicious pan juices.