Crisp and Tender Lemon Garlic Sheet Pan Chicken and Veggies Dinner

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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.
Lemon Garlic Chicken Sheet Pan Dinner

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.

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

Ingredients for Lemon Garlic Sheet Pan Dinner - Asparagus, Lemon, Lemon Juice, Thyme, Garlic, Honey, Potatoes, Broccoli, Olive Oil, Chicken Thighs

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.

Marinade for Sheet Pan Chicken

STEP THREE: Reserve 1/4 cup of the marinade for later.

STEP FOUR: Add the chicken thighs and potatoes to a large bowl and cover well with remaining marinade.

Marinating the Chicken and Potatoes

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.

Chicken Thighs and Potatoes on Sheet Pan

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.

Broccoli and Asparagus Marinating

STEP NINE: After 25 minutes, remove the baking sheet from oven and add the asparagus and broccoli. Top evenly with lemon slices.

Chicken thigh, broccoli, asparagus, potatoes, lemon slices

STEP TEN: Cook for 20 minutes more, or until chicken reaches an internal temperature of 165F.

Sheet pan chicken and veggies on plate

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.

Lemon Garlic Sheet Pan Chicken and Veggies Recipe
Yield: 4 Servings

Sheet Pan Lemon Garlic Chicken with Roasted Potatoes, Asparagus and Broccoli

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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

Lemon Garlic Marinade

  • 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

Instructions

  1. Preheat oven to 400F. 
  2. 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.
  3. Add chicken thighs and potatoes to a large bowl and cover with remaining marinade. Toss to cover. Spread on a large baking sheet.
  4. Bake chicken and potatoes for 25 minutes.
  5. While the chicken and potatoes are in the oven, toss the asparagus and broccoli in the reserved ¼ cup marinade. Set aside.
  6. 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.
  7. Serve hot.

Notes

You can use other cuts of chicken including boneless, skinless chicken thighs, chicken breasts or drumsticks.

For best results, use a meat thermometer to make sure the chicken is cooked completely.

Crisp and Tender Lemon Garlic Sheet Pan Chicken and Veggies Dinner 3

Katy Kozee | Midlife Rambler

Hi! I'm Katy. I started Midlife Rambler when my youngest child was a senior in high school. I was staring at the coming empty nest and wondering what was next for me.

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