This lemon garlic chicken sheet pan recipe is perfect for weeknights when you need something fast, delicious, and healthy. It's loaded with your favorite vegetables - broccoli, potatoes, and asparagus - and the chicken is juicy, tender, and golden brown perfection. Everything cooks in the oven in one sheet pan, so cleanup is easy.
I've been working on eating healthier lately. My daughter has been shaming me for not eating enough vegetables and she's right: I've taken the easy way out and ordered takeout when I've had a busy day too often.
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That's why I've got this sheet pan meal with lemon chicken and roasted veggies on a regular rotation these days. It takes only minutes to put together and then I can relax for a bit while the oven does the heavy lifting.
I'm a big fan of sheet pan dinners. They're a lifesaver on busy days; simply place everything on one pan and let the oven do all the hard work! This lemon garlic chicken recipe is perfect for weeknights when you need something fast, delicious, and healthy. It's loaded with your favorite vegetables - broccoli, potatoes, and asparagus - and the chicken is juicy, tender, and cooked to golden brown perfection.
When I take the sheet pan out of the oven, I've got an absolutely delicious complete meal. There's no need to add any additional sides. The chicken comes out golden brown and I love the lemony flavor of the marinade on the roasted vegetables.
You can make this recipe even easier by buying precut veggies. And, of course, you can substitute chicken breasts for the chicken thighs. I like to use chicken with the skin because it gives the dish more flavor and makes it more tender, but skinless chicken breasts or chicken thighs also work well.
You only need a few simple ingredients for this recipe. The best part? There's no need to dirty any extra dishes since everything cooks on one sheet pan!
Lemon Garlic Sheet Pan Chicken and Veggies Ingredients
You'll need:
- 2 pounds skin-on, bone in chicken thighs
- 1 pound baby yellow potatoes, cut into quarters
- 1 head of broccoli, cut into florets
- 1 bunch asparagus, trimmed
- 1 lemon, thinly sliced
For the Marinade
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 4 minced garlic cloves
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme
- ½ tablespoon honey
- 1 teaspoon salt
- 1 teaspoon pepper
Substitutions and Variations
You can use any type of chicken you like for this recipe. Skin-on, skin-off, boneless, bone in: it's all good.
If you don't like broccoli, simply double up on the asparagus. Or vice versa.
I like baby yellow potatoes, but other varieties of baby potatoes, such as red baby potatoes, also work.
You can use 1 teaspoon of dried thyme in place of fresh.
I won't tell if you decide to use pre-minced garlic rather than pressing your own. Two teaspoons is equal to four garlic cloves. (We love garlic in our family so I always add a lot of garlic.)
Helpful Supplies
- Large baking sheet with a rim. (I'm a big fan of these Wilton sheet pans because they are so deep.)
- Meat thermometer. Using a meat thermometer ensures that the chicken is cooked perfectly. I like this digital meat thermometer because I can keep it in the oven while the chicken cooks.
How to Make Sheet Pan Lemon Garlic Chicken with Roasted Vegetables
STEP ONE: Preheat oven to 400F.
STEP TWO: Make the marinade for the chicken by adding the extra virgin olive oil, lemon juice, garlic, mustard, thyme, honey, salt and pepper to a medium-sized bowl. Whisk together to combine.
STEP THREE: Reserve ¼ cup of the marinade for later.
STEP FOUR: Add the chicken thighs and potatoes to a large bowl and cover well with remaining marinade.
STEP FIVE (OPTIONAL): Marinate the chicken thighs and potatoes while you chop the broccoli and asparagus. (You can skip this step if you're in a hurry or if you have pre-cut veggies.)
STEP SIX: Place chicken and potatoes in a single layer on a large baking sheet.
STEP SEVEN: Bake chicken and potatoes in the preheated oven for 25 minutes.
STEP EIGHT: While the chicken and potatoes are in the oven, toss the asparagus and broccoli in the reserved marinade. Set aside.
STEP NINE: After 25 minutes, remove the baking sheet from oven and add the asparagus and broccoli. Top evenly with lemon slices.
STEP TEN: Cook for 20 minutes more, or until chicken reaches an internal temperature of 165F.
Serve hot.
How to Store Leftovers
Store any leftover chicken and veggies together in an airtight container in the fridge for up to three days. Reheat in the microwave.
Can I Make This Dish Ahead of Time?
Yes, you can prepare this recipe up to four hours ahead of time. Let the chicken and potatoes marinate in the fridge along with the asparagus and broccoli in separate bowls. When you're ready for dinner, simply pop the chicken and potatoes into the preheated oven.
Sheet Pan Lemon Garlic Chicken with Roasted Potatoes, Asparagus and Broccoli
Ingredients
- 2 lb chicken thighs skin on, bone in
- 1 lb baby yellow potatoes quartered
- 1 broccoli cut into florets
- 1 bunch asparagus trimmed
- 1 lemon sliced
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 4 garlic cloves minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme
- ½ tablespoon honey
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- Preheat oven to 400F.
- Add extra virgin olive oil, lemon juice, garlic cloves, Dijon mustard, fresh thyme, honey, salt, and pepper to a medium sized bowl. Whisk together to combine. Reserve ¼ cup marinade for later.
- Add chicken thighs and potatoes to a large bowl and cover with remaining marinade. Toss to cover. Spread on a large baking sheet.
- Bake chicken and potatoes for 25 minutes.
- While the chicken and potatoes are in the oven, toss the asparagus and broccoli in the reserved ¼ cup marinade. Set aside.
- At the 25-minute mark, remove baking sheet from oven and add the asparagus and broccoli. Top with lemon slices. Bake an additional 20 minutes more, or until chicken reaches an internal temperature of 165F.
- Serve hot.
Nutrition
Notes
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