Sheet Pan Lemon Chicken

Name: Sheet Pan Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 2 lemons (1 sliced, 1 juiced); 4 cups mixed vegetables (e.g., bell peppers, zucchini, and red onion); 3 tablespoons olive oil; 2 teaspoons garlic powder; Salt and pepper, to taste; Fresh parsley for garnish

Highlighted under: Quick Kitchen Creations

I absolutely love making Sheet Pan Lemon Chicken! It’s a delightful dish that combines the brightness of lemon with the savory goodness of roasted chicken and veggies. Cooking everything on a single sheet pan not only makes cleanup easier, but it also allows the flavors to meld together beautifully. With just a few minutes of prep and minimal cooking time, this meal is perfect for busy weeknights or casual gatherings. I can’t wait for you to try this vibrant and flavorful recipe!

Created by

Felicity Grant

Last updated on 2026-02-08T07:45:36.333Z

When I first tried Sheet Pan Lemon Chicken, I was amazed at how simple it was to create a dish that tasted so vibrant and fresh. The combination of juicy chicken, aromatic herbs, and zesty lemon was an instant hit at my dinner table. One thing I discovered is that allowing the chicken to marinate for just 15 minutes intensifies the flavors, making each bite a delight.

This recipe has become a favorite in my household, especially on busy evenings. I love how the veggies soak up the lemon juice, adding a burst of flavor to every forkful. It’s all about timing – make sure to check the chicken about halfway through cooking to get that perfect golden-brown crust.

Why You'll Love This Recipe
Bright and zesty flavor from fresh lemon and herbs
One-pan convenience for easy cleanup
Tender chicken with perfectly roasted vegetables

Enhancing Flavor with Marinades

Marinating the chicken in lemon juice not only adds a vibrant flavor but also tenderizes the meat. The acidity of the lemon interacts with the proteins in the chicken, breaking them down slightly and resulting in a juicier bite. For best results, aim for at least 30 minutes of marinating time, but if you're short on time, even 15 minutes will impart some of that delightful lemon essence.

Feel free to experiment with additional herbs in the marinade. Fresh or dried thyme and rosemary can elevate the flavor profile of the chicken even further, offering a fragrant aroma as it cooks. Just a teaspoon of dried herbs will enhance the dish without overwhelming the citrus notes.

Perfecting Vegetable Roasting

Choosing a mix of vegetables is key to creating a colorful and delicious dish. Bell peppers, zucchini, and red onions not only complement the lemon chicken with their subtle sweetness but also roast beautifully to achieve a tender yet slightly crispy texture. Make sure to cut the vegetables into uniform pieces for even cooking; roughly 1-inch cubes work well.

If certain vegetables are not to your taste, consider substituting with seasonal options like Brussels sprouts or carrots. Just remember that denser vegetables may require a bit longer to cook; you can cut them smaller or add them to the pan a few minutes before the others to synchronize cooking times.

Ingredients

Gather these simple ingredients to make a delectable Sheet Pan Lemon Chicken.

Ingredients

4 bone-in, skin-on chicken thighs
2 lemons (1 sliced, 1 juiced)
4 cups mixed vegetables (e.g., bell peppers, zucchini, and red onion)
3 tablespoons olive oil
2 teaspoons garlic powder
Salt and pepper, to taste
Fresh parsley for garnish

Once you have everything ready, let’s move on to the cooking process!

Instructions

Follow these straightforward steps to achieve a perfectly balanced Sheet Pan Lemon Chicken.

Marinate the Chicken

In a large bowl, combine the chicken thighs, lemon juice, olive oil, garlic powder, salt, and pepper. Let the chicken marinate for at least 15 minutes to absorb all the flavors.

Prep the Vegetables

While the chicken is marinating, chop your vegetables into bite-sized pieces. Drizzle them with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

Prepare the Sheet Pan

Preheat your oven to 400°F (200°C). Arrange the marinated chicken on one side of a large sheet pan. Scatter the prepared vegetables on the other side.

Cook in the Oven

Place the sheet pan in the preheated oven and cook for about 30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

Garnish and Serve

Once done, remove the pan from the oven and squeeze fresh lemon juice over the chicken and veggies. Garnish with fresh parsley and serve hot!

Now that you know how to make this delightful dish, enjoy every savory bite!

Pro Tips

For extra flavor, consider adding herbs like thyme or rosemary to the marinade. You can also substitute different vegetables based on what's in season or your personal preferences.

Make-Ahead and Storage Tips

This meal is ideal for meal prepping. After marinating the chicken, you can assemble it all on the sheet pan, tightly cover it with plastic wrap, and refrigerate for up to 24 hours. This not only saves time but allows the flavors to deepen. When ready to cook, simply preheat your oven and slide it right in.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The chicken will still taste great, and the flavors will continue to develop. You can serve it cold in a salad or reheat it gently in the oven at 350°F (175°C) until warmed through.

Serving Suggestions

To elevate your Sheet Pan Lemon Chicken experience, consider pairing it with a fresh side salad featuring mixed greens and a light vinaigrette. The crispness of the greens provides a nice contrast to the tender chicken and roasted vegetables. You might also add a scoop of couscous or quinoa to soak up the zesty sauce.

Don’t forget about the garnish! Squeezing additional fresh lemon juice over the dish just before serving adds a burst of freshness that enhances the overall flavor. You might also sprinkle some lemon zest or additional chopped parsley for a pop of color and a refreshing touch.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster, so keep an eye on them.

→ What vegetable combinations work best?

Feel free to use any seasonal vegetables; carrots, broccoli, and asparagus are great options!

→ Can I make this dish ahead of time?

You can marinate the chicken and prep the veggies a day in advance, but it’s best to cook it fresh.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.