Super Easy Sheet Pan Lemon Chicken Meal
Sheet Pan Lemon Chicken features chicken thighs, baby potatoes, and asparagus and is super flavorful. Make an entire meal on just one pan!
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. They can be reheated in a 300-degree F oven for 15-20 minutes or until heated through.
Leftovers can be frozen for up to three months. Allow the chicken and vegetables to cool completely before transferring to an airtight container for storage. Thaw in the refrigerator before reheating. The asparagus will change text once thawed and reheated.
Boneless, skinless chicken thighs or breasts can be used instead of the bone-in. The boneless chicken will cook quicker than bone-in. Cook the potatoes for 15 minutes before adding the chicken if using boneless.
Baby red potatoes or fingerling potatoes also work great in this recipe.
Regular gold potatoes can be used instead of baby ones; just cut them into 1-inch chunks.
Use a large enough baking sheet to arrange the potatoes and chicken in a single layer so they roast and turn golden brown.
If you like your chicken skin extra crispy, you can turn on the broiler for a few minutes at the end of the cooking time.
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.
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
Serving: 1 | Calories: 730cal | Carbohydrates: 42g | Protein: 59g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 175mg | Sodium: 736mg | Sugar: 5g | Fiber: 8g | Calcium: 130mg | Iron: 6mg