Imagine the aroma filling your kitchen – zesty lemon mingling with savory garlic, kissing perfectly roasted chicken, and vibrant vegetables. The chicken, juicy and tender, practically melts in your mouth. The vegetables, crisp-tender and caramelized, burst with natural sweetness. This, my friends, is the magic of a sheet pan dinner, and this Sheet Pan Lemon Garlic Chicken with Roasted Vegetables is destined to become your weeknight hero.
I remember the first time I made a sheet pan dinner. I was juggling work, a toddler, and the never-ending demands of life. Dinner often felt like a monumental task. But then, I stumbled upon the concept of a one-pan meal, and everything changed. This Lemon Garlic Chicken version is special because it’s not just easy; it’s bursting with fresh, bright flavors that everyone in my family adores! Serve this to busy families who crave home-cooked goodness, anyone looking for a healthy and delicious meal they can set and forget, or even as a sophisticated lunch for your friends.
This impressive yet simple dish is perfect for a quick weeknight meal or a casual weekend gathering. No matter when you make it, this tasty sheet pan dinner is sure to be a hit.
Why You’ll Love This Recipe
- Minimal Effort, Maximum Flavor: This is a true “set it and forget it” meal. Just chop, toss, and bake!
- Zesty and Savory: The bright lemon and pungent garlic create a flavor explosion that will tantalize your taste buds.
- Perfectly Roasted Textures: The chicken is juicy, and the vegetables are crisp-tender.
- Versatile and Adaptable: Use whatever vegetables you have on hand or customize the seasonings to your liking. Perfect as one of our Main Dishes.
- Healthy and Wholesome: Packed with protein and nutrients from the chicken and the vegetables.
- Quick and Easy: The Quick & Easy nature of this recipe is sure to make it a family favorite!
Ingredients Breakdown
- Chicken Thighs (Bone-in, Skin-on): These provide the most flavor and stay incredibly moist during roasting. You can use boneless, skinless thighs or chicken breasts, but adjust the cooking time accordingly. Look for thighs with a pink color & no bruising.
- Potatoes (Yukon Gold preferred): These roast beautifully and have a creamy texture. Red potatoes or sweet potatoes also work well. Yukon Golds hold their shape nicely.
- Broccoli Florets: Broccoli adds a vibrant color and a healthy dose of nutrients. You can substitute with cauliflower, Brussels sprouts, or green beans. Firmer vegetables tend to hold up best while roasting.
- Red Onion: Red onion provides a pop of color and a slightly sweet flavor when roasted. Yellow or white onions can be used as alternatives.
- Garlic: Absolutely essential for that garlicky flavor! Use fresh garlic for the best results. Minced garlic from a jar can be used in a pinch.
- Lemon: The lemon juice brightens the dish and tenderizes the chicken. Use fresh lemon juice for the best flavor. One medium lemon should be enough.
- Olive Oil: Olive oil helps crisp up the chicken and vegetables and adds flavor. Any neutral oil like avocado or canola oil can be used.
- Dried Oregano and Thyme: These herbs add a Mediterranean touch to the dish. Dried herbs are great to use, though if you have access to the fresh varieties of either of these, those would also work.
- Salt and Pepper: To season everything to perfection! I always prefer freshly cracked pepper.
- Red Pepper Flakes (Optional): For a touch of heat! This is optional but can add a surprising depth of flavor.
- Fresh Parsley (Optional): For garnish and a pop of color.
Naturally, the essential ingredient that makes this a sheet pan dinner is your sheet pan!
Kitchen Tools Needed
- Sheet Pan: A large-rimmed baking sheet is essential for even roasting.
- Cutting Board & Knife: For chopping the vegetables.
- Mixing Bowl: Toss the chicken and vegetables with the lemon garlic marinade.
- Measuring Spoons: To measure the herbs and spices.
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How to Make This Sheet Pan Dinner
- Preheat the oven to 400°F (200°C). Ensure your oven is fully preheated for even cooking.
- Prepare the vegetables: Cut the potatoes into 1-inch chunks, the broccoli into florets, and the red onion into wedges.
- Make the lemon garlic marinade: In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, pepper, and red pepper flakes (if using).
- Toss everything together: Add the chicken and vegetables to the mixing bowl and toss to coat evenly with the marinade.
- Arrange on the sheet pan: Spread the chicken and vegetables in a single layer on the sheet pan. Make sure nothing is overcrowded for even cooking.
- Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
- Broil if needed: If you desire a more crispy chicken skin and vegetables, broil on high for the last 2-3 minutes, watching closely to prevent burning.
- Rest: Allow the chicken to rest for 5-10 minutes before serving. This allows the juices to be redistributed, resulting in a more tender and flavorful chicken.
- Garnish: Garnish with fresh parsley, you can also add a lemon wedge
- Serve: Serve this main dish immediately and enjoy this quick and easy sheet pan dinner. I just know you will appreciate this family-friendly meal that doesn’t skimp on flavor
Pro Tips for Success
- Don’t overcrowd the sheet pan: Overcrowding will steam the vegetables instead of roasting them. Use two sheet pans if necessary.
- Cut the vegetables into uniform sizes: This ensures that everything cooks evenly.
- Use high heat: Roasting at 400°F (200°C) ensures that the chicken and vegetables are cooked through and nicely caramelized.
- Pat the chicken dry before tossing it with the marinade: This will help it get nice and crispy.
- Don’t be afraid to experiment with different vegetables: Feel free to use whatever vegetables you have on hand or enjoy. For your next attempt at this sheet pan dinner consider substituting your favorite veggies.
- For extra crispy skin, place the chicken skin-side up during the last 15 minutes of cooking.
- Adjust seasoning to your liking! Not enough lemon? No problem, add some extra!
Variations and Dietary Swaps
- Gluten-Free: This recipe is naturally gluten-free.
- Dairy-Free: This recipe is naturally dairy-free.
- Spicy: Add more red pepper flakes or a pinch of cayenne pepper to the marinade for extra heat.
- Seasonal Vegetables: Use other seasonal vegetables such as butternut squash in the fall or asparagus in the spring. This delicious sheet pan dinner is great any time of year, with seasonal ingredients.
- Herbs: Try adding other herbs to the marinade, such as rosemary or sage.
Serving Suggestions
- Serve with a side salad: A simple green salad with a lemon vinaigrette complements the flavors of the dish.
- Garnish with a squeeze of fresh lemon juice: Which adds an extra burst of brightness.
- Serve over rice or quinoa: For a more complete meal. A savory grain is a perfect complement to this sheet pan dinner.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Serve with a drizzle of balsamic glaze for a little extra sweetness
Storage and Reheating
Store leftover Sheet Pan Lemon Garlic Chicken with Roasted Vegetables in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftovers for up to 2 months. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave on medium power. Note that the vegetables may soften slightly upon reheating.
I am absolutely in love with this Sheet Pan Lemon Garlic Chicken with Roasted Vegetables! It’s the perfect weeknight meal – quick, easy, and packed with flavor. Plus, the clean-up is a breeze – who doesn’t love a one-pan wonder?
If you try this sheet pan dinner recipe, please leave a comment and rating below! I’d love to hear what you think. And be sure to tag me on social media @culinarycravingcom with your delicious creations! What is your favorite sheet pan meal? Let me know in the comments!
Related Recipes
- One-pan roasted Salmon with Asparagus
- Sheet Pan Fajitas with Bell Peppers and Onions
- Garlic Herb Roasted Chicken and Root Vegetables
Frequently Asked Questions
Sheet Pan Lemon Garlic Chicken with Roasted Vegetables
Ingredients
- 1.5 lbs bone-in skin-on chicken thighs
- 1.5 lbs Yukon Gold potatoes cut into 1-inch chunks
- 1 large head of broccoli cut into florets
- 1 red onion cut into wedges
- 6 cloves garlic minced
- 1 lemon juiced
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and red pepper flakes (if using).
- Add chicken, potatoes, broccoli, and red onion to the bowl and toss to coat evenly.
- Spread chicken and vegetables in a single layer on a large sheet pan.
- Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Broil for the last 2-3 minutes to crisp up skin
- Garnish with fresh parsley and serve immediately.
Notes
- Feel free to substitute vegetables with your favorites.
- For extra crispy skin, place the chicken skin-side up during the last 15 minutes of cooking.
- Calories: (Varies based on ingredients and serving)
- Protein: (Varies based on ingredients and serving)
- Fat: (Varies based on ingredients and serving)
- Carbohydrates: (Varies based on ingredients and serving)
