Sheet Pan Lemon Garlic Chicken is a simple yet flavorful dish that makes weeknight dinners both easy and delicious. This recipe features tender chicken breasts marinated in a zesty lemon-garlic mixture, then roasted alongside vibrant vegetables on a single sheet pan. The result is a perfectly balanced meal that’s bursting with bright, fresh flavors. The lemon adds a tangy kick, while the garlic provides a savory depth that complements the juicy chicken and caramelized veggies. With minimal prep and cleanup, this dish is a great go-to for busy nights when you want a wholesome, satisfying dinner with minimal effort.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Zest and juice of 2 lemons
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 pound baby potatoes, halved
- 1 cup cherry tomatoes
- 1 red onion, cut into wedges
- 1 lemon, sliced into rounds
- Fresh parsley, chopped for garnish (optional)
Instructions:
- Prepare the Marinade:
- In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, salt, and freshly ground black pepper.
- Marinate the Chicken:
- Place the chicken breasts in a large resealable plastic bag or shallow dish.
- Pour half of the lemon garlic marinade over the chicken, reserving the other half for later.
- Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it with olive oil.
- Prepare the Vegetables:
- On the sheet pan, toss the baby potatoes, cherry tomatoes, and red onion wedges with the reserved lemon garlic marinade.
- Spread the vegetables out in an even layer on the sheet pan.
- Add the Chicken:
- Remove the chicken from the marinade and place it on the sheet pan, nestled among the vegetables.
- Arrange the lemon slices on top of the chicken and vegetables.
- Roast the Chicken and Vegetables:
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
- Garnish and Serve:
- Remove from the oven and let the chicken rest for a few minutes.
- Garnish with chopped fresh parsley if desired, and serve warm.
Enjoy your easy and flavorful Sheet Pan Lemon Garlic Chicken, a perfect meal for any busy night!
