Looking for a flavorful, fuss-free dinner option? Try the lemon chicken sheet pan dinner, an ideal choice for a quick and delicious family meal. This dish combines the tangy taste of honey lemon-infused chicken with perfectly roasted potatoes, all cooked together on one pan for a complete meal. It’s a meal that pleases the whole family with its blend of flavors and textures. The best part? The easy cleanup afterwards, thanks to the convenience of using just one sheet pan. Get ready to enjoy a no-nonsense sheet pan chicken and potatoes dinner that’s as easy to prepare as it is to clean up.
Benefits Of A Sheet Pan Dinner
Sheet pan dinners are a convenient cooking method where all ingredients are cooked together on a single baking sheet, making them an ideal choice for an easy weeknight dinner. A whole meal on one dish. This approach allows for a variety of ingredients to be roasted together, enhancing their flavors and simplifying the cooking process. The key advantage of sheet pan dinners is the easy cleanup, as they require just one pan. Recognized as some of the easiest dinners to prepare, they are popular for good reason. Sheet pan dinners offer a straightforward, efficient way to prepare a flavorful meal with minimal kitchen fuss.
Why You’ll Love This Sheet Pan Dinner
Full printable sheet pan chicken dinner ingredients list and instructions are in the recipe card below.
These simple ingredients will help you make an easy dinner of honey lemon pepper chicken and potatoes for your busy weeknights. Make sheet pan chicken and potatoes for easy clean up! It will become one of your go-to meals.
- Potatoes: Use small potatoes. Baby red potatoes and baby yukon gold potatoes (yellow potatoes) are delicious and cook up well in sheet pan meals. You could also substitute sweet potatoes for the baby potatoes. Make sure you cut them into 2-inch pieces for cooking.
- Shallots: Chop your shallows finely. You can substitute slices of red onion.
- Oil: I prefer to use avocado oil but olive oil is also a good choice.
- Peppercorns: This recipe calls for pink peppercorns. You can also use black peppercorns if that’s all you have. See FAQs below for information about substituting black pepper for sheet pan lemon pepper chicken.
- Salt: Use sea salt or increase the measurement to 1 ¼ teaspoon if you use kosher salt.
- Lemon: You will need fresh juiced lemon as well as lemon slices
- Honey: If you’re following a sugar-free diet omit the honey.
- Garlic: Fresh minced garlic is preferred.
- Parsley: Use dried parsley.
- Chicken: This recipe is written with times for boneless, skinless chicken breasts. See the FAQs section below to learn about substituting chicken thighs.
- Spinach: Use baby spinach or chopped spinach.
- Butter: Use salted butter, melted.
- Parmesan: Fresh grated parmesan cheese melts better than pre-shredded cheese.
- Thyme: If you have it, fresh thyme makes a great garnish. You can also substitute for your favorite fresh herbs.
Gluten Free Option
This sheet pan chicken and potatoes recipe is naturally gluten free. As always, double check your processed ingredients to make sure they are gluten free. If cooking for someone with Celiac Disease it’s important to ensure your workspace is not contaminated with gluten.
Dairy Free Option
The only dairy product in this sheet pan chicken dinner is mixed with honey and drizzled over the finished chicken. This is easy to omit. Substitute the butter for olive oil or avocado oil. Mixing honey with olive oil makes a fantastic drizzle. It’s great on salads, meats, veggies, or even desserts. Just whisk them together to taste and you’re good to go.
Keto Friendly Option
To make this recipe keto friendly you’ll omit the honey in the chicken marinade and the honey drizzle that’s used on the finished meal. I recommend omitting the whole drizzle rather than substituting honey for something else.
Full step-by-step lemon chicken sheet pan dinner instructions are in the recipe card below. You can print or save to Pinterest for later.
I recommend you make the Roasted Garlic and Lemon Garlic Aioli to accompany this sheet pan dinner. To do so, put the foil wrapped garlic heads on your sheet pan with your potatoes. Tips for when to remove the garlic and make the aioli will be added to the instructions below. Ignore those instructions if you aren’t making them.
Prep: Preheat oven to 425°F (220°C). Lightly oil a baking sheet to prevent food from sticking. Alternatively, line the baking sheet with parchment paper or aluminum foil for easier cleanup. Chop veggies.
Step 1: In a large bowl, combine 2.5 pounds of baby potatoes (halved), 3 diced shallots, 3 tablespoons oil, 1 heaping teaspoon pink peppercorns and 1 teaspoon salt. Toss until well mixed.
Step 2: Spread the vegetables evenly on the prepared sheet pan. The vegetables should cover the entire sheet pan so there is space between them. Bake in the oven on the middle rack for 20 minutes, flipping potatoes once halfway through.
Step 3: While the potatoes are cooking, prepare chicken. In a large bowl, combine 3 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon oil, 1 tablespoon minced garlic (about 3 cloves, minced) and 2-3 tablespoons dried parsley. Whisk to combine. If you’re pressed on time and ingredients, you can substitute a bottle of Italian dressing to use as a marinade. It will change the flavor but will still make a delicious meal.
Step 4: Add the boneless chicken breasts to the marinade. Flip raw chicken to coat both sides well. Cover with plastic wrap and refrigerate while the potatoes cook.
Step 5: After the potatoes and shallots have baked for 20 minutes, remove the pan from the oven. Move the veggies out of the way to place chicken on the sheet pan. Leave space between each piece of chicken. If desired, pour some of the remaining chicken marinade over each of the chicken breasts on the pan.
Add the foil wrapped garlic to the sheet pan. Follow the Roasted Garlic instructions.
Step 6: Place the sheet pan back in the oven and continue baking at 425°F for 20-25 minutes. Generally, boneless, skinless chicken breasts weighing 6-8 ounces will need about 20-25 minutes to cook at this temperature. Remember, the key to safety and perfection is using a meat thermometer to confirm the chicken has reached an internal temperature of 165°F (74°C).
Begin making the Lemon Garlic Aioli during this time. You will add the garlic when the baking sheet is removed from the oven.
Step 7: Take the sheet pan out of the oven. Then, carefully remove the roasted garlic heads.
Spread spinach around the pan and top each chicken breast with a lemon slice. Combine 2 tablespoons of honey with 2 tablespoons of melted butter, and generously drizzle over the chicken, potatoes, and spinach. This will help create juicy chicken breasts. Put the pan back in the oven and broil for 3-5 minutes, until the spinach wilts and the lemon edges start to brown and caramelize. The lemon’s moisture will aid in keeping the chicken moist under the broiler, helping to prevent it from drying out.
Step 8: Remove pan from the oven. Sprinkle grated Parmesan cheese over the meal and allow the heat to warm the cheese.
Place fresh thyme sprigs over the potatoes, then cover the pan with aluminum foil to keep it warm while you prepare the aioli.
Cooking a lemon chicken sheet pan dinner is both convenient and delicious. Here are some tips to nail this easy recipe:
- Preheat your oven: Consistent heat is key. Preheat your oven before you start assembling your ingredients on the sheet pan.
- Chicken Prep: For a juicy chicken breast, pat the chicken dry before marinating. This helps the seasoning stick and enhances flavor.
- Seasoning: Use fresh lemon juice for a zesty flavor in the marinade.
- Potato Size: Cut your potatoes into uniform sizes. This ensures even cooking.
- Layering: Place chicken and potatoes in a single layer on the sheet pan. Overcrowding can lead to uneven cooking.
- Cooking Time: A crucial aspect of any sheet pan chicken recipe. Chicken breasts typically take 20-25 minutes at 425°F. Always use a meat thermometer to ensure an internal temperature of 165°F.
- Resting: Let your chicken rest for a few minutes after removing from the oven, before cutting. This helps retain juices.
Remember, a sheet pan lemon chicken dinner is not just an easy recipe; it’s a smart way to serve a nutritious meal with minimal cleanup. Happy cooking!
After enjoying your meal, store leftover chicken pieces and potatoes with ease. Cool them to room temperature first, then pop them into an airtight container. This keeps the flavors intact and ensures easy cleanup. Your delicious leftovers will stay fresh and tasty in the fridge for up to 3-4 days.
Frequently Asked Questions (FAQs)
Can I substitute the pink peppercorns with black or white peppercorns?
Yes, you can substitute pink peppercorns with black or white peppercorns based on your preference. However, the pink peppercorns do have a distinctly mild, sweet, and fruity flavor with subtle peppery notes. They are less pungent and spicy compared to black peppercorns. Black peppercorns have a more traditional pepper flavor, while white peppercorns have a more earthy taste. Adjust the quantity to suit your spice preference.
What’s the best way to ensure the chicken breasts stay moist during broiling?
Drizzling honey and butter over the chicken before broiling helps to keep the chicken moist. The sliced lemon on top of each chicken breast also helps to retain the moisture and adds flavor. Be cautious not to overcook the chicken during the broiling process. Always use a meat thermometer to check for doneness.
Yes! Wash the brussels sprouts thoroughly under cold water, then pat them dry. Cut off the stem end and remove any yellow or damaged outer leaves. Slice them in half for even cooking. Substitute them for the baby potatoes. You will place them on the sheet pan at the same time as the chicken. Brussel sprouts will tak 20-25 minutes to brown at 425°F.
Absolutely, you can use chicken thighs instead of boneless skinless chicken breasts in a chicken sheet pan dinner. If you’re a fan of chicken thighs, you’ll find they bring more flavor and tenderness to the dish. You have options: either boneless skinless chicken thighs or bone-in chicken thighs. Boneless, skinless chicken thighs take 20-25 minutes to cook at 425°F. Remember, bone-in will take a bit longer to cook. If you like chicken skin, leaving it on adds crispiness and richness. Just adjust the cooking time accordingly, ensuring the chicken is cooked through. Bone-in chicken thighs take 35-45 minutes to fully cook. You could add them at the same time you put in the potatoes. Always use a meat thermometer to insure the internal temperature of the chicken is at least 165°F.
Lemon Chicken Sheet Pan Dinner With Roasted Potatoes and Spinach Recipe
Sheet Pan Chicken and Vegetables
- 2.5 lbs red and gold baby potatoes washed and cut in half
- 3 shallots finely chopped
- 4 tablespoon oil divided
- 1 teaspoon pink peppercorns
- 1 teaspoon salt
- 3 tablespoon lemon juice fresh squeezed
- 1 lemon sliced
- 3 tablespoon honey divided
- 1 tablespoon garlic cloves minced
- 3 tablespoon dried parsley
- 4 boneless, skinless chicken breasts
- 5 oz baby spinach
- 2 tablespoon salted butter melted
- ¼-1/2 cup parmesan cheese
- fresh thyme
- lemon garlic aioli
- Preheat oven to 425°F.
- In a large mixing bowl, combine 2.5 lbs red and gold baby potatoes, 3 shallots, 3 tablespoon oil, 1 teaspoon pink peppercorns and 1 teaspoon salt. Spread vegetables on a sheet pan coated in cooking spray or lined with parchment paper.2.5 lbs red and gold baby potatoes
- Bake vegetables for 20 minutes, flipping once.
- In a large bowl whisk together lemon juice, 1 tablespoon honey, 1 tablespoon oil, minced garlic, and 3 tablespoon dried parsley. Place 4 boneless, skinless chicken breasts in the bowl and coat the chicken. Cover the bowl with plastic wrap and refrigerate while the potatoes are cooking.
- Remove baking sheet from the oven and place chicken breasts on the sheet pan so everything is in a single layer. Pour some remaining marinade over the top of each chicken breast.
- Bake for 20-25 minutes until internal temperature of chicken is 165°F.
- Add 5 oz baby spinach to the top of the sheet pan.
- Place a slice of lemon on top of each chicken breast.
- In a small bowl, whisk 2 tablespoon of honey and 2 tablespoon of melted butter. Drizzle liberally over the chicken, potatoes and spinach.
- Put back in the oven, broil for 3-5 minutes until spinach wilts. Remove from the oven.
- Sprinkle with ¼-1/2 cup parmesan cheese.
- Garnish with fresh thyme and serve with lemon garlic aioli.
- See post for suggestions on how to make the lemon garlic aioli while making the sheet pan chicken meal.
- Once meal comes out of the oven, cover with foil to keep warm until it is served.
- Always use a meat thermometer to check the internal temperature of the chicken to make sure it reached 165°F.
- Allow food to cool to room temperature then place in an airtight container and refrigerate immediately. Eat within 3 days.