This easy Sheet Pan Lemon Chicken and Vegetables is straightforward to prepare with minimal clean up! One pan dinner recipes like this one are pure gold for weeknight meals!
If I had to choose two methods of cooking for the rest of eternity, my top picks would be: sheet pan meals and skillet meals.
Don’t get me wrong, the slow cooker and the grill are my close runners up; however, when I need food, I need it quickly.
Just ask my husband, he’ll tell you all about it.
Your girl’s personality can do a complete 180 from dreamscape to demon, and all it takes is the softest whisper of hunger. 5 minutes can make all the difference here, folks.
This to say, This Garlic Lemon Sheet Pan Chicken and Vegetables recipe might just be your favorite tool in your toolshed, because it simply excels on every bullet point.
We’re getting all essential macronutrients for a complete meal (protein, carbs, fats, and fiber) with very little prep time and easy clean up. One of the best parts about this sheet pan meal? It’s affordable.
The chicken turns out juicy and tender with so much flavor infused within it. The vegetables? Golden brown magic.
Let’s discuss the wholesome ingredients for this easy lemon chicken sheet pan dinner recipe. The full list of ingredients can be found at any grocery store.
Lemon Sheet Pan Chicken Ingredients:
Boneless Skinless Chicken Thighs: The main ingredient around which everything is centered in this easy one sheet chicken and veggies recipe.
I like using boneless skinless chicken thighs because they hold flavor magically and turn out with amazing texture.
Boneless skinless chicken breasts, chicken fillets, or chicken tenders can be used too, although there may be a difference in the amount of time needed to cook chicken breasts. Breasts are best when they are cooked to 165 degrees Fahrenheit.
Chicken Marinade Ingredients: Avocado oil, lemon zest, lemon juice, fresh garlic, paprika, garlic powder, salt and pepper. This combination of ingredients makes a flavorful marinade, ideal for those who enjoy garlicky lemon flavors.
Vegetables: Baby Potatoes and Green Beans: My choice of veggies to go with the chicken. I love potatoes and green beans to pair with chicken because we’re getting a carbohydrate source and a source of fiber and vitamins.
Pick your favorite hearty vegetables for roasting if you’d like. Just note that less hearty vegetables like zucchini and broccoli require less time in the oven and will need to be added 10 minutes into the baking process.
Avocado Oil: We need oil to roast the vegetables, and avocado oil is my preference here. Avocado oil has a high smoke point, which is ideal for roasting vegetables. Also season the veggies to taste using salt and pepper.
Recipe Customizations:
Use any kind of fresh vegetables for this easy sheet pan chicken and vegetables meal. Bell peppers, broccoli, brussels sprouts, cauliflower, sweet potatoes, red onion, zucchini, and carrots are all great options.
Just note that not all vegetables cook at the same rate, so different vegetables requires a different cooking time.
Replace the chicken thighs with chicken breasts. If you go this route, aim for a long marination time, as chicken breasts can be dry and flavorless without some love.
Toss the veggies with Italian seasoning for some fresh herb flavor.
Add cubed feta cheese and cherry tomatoes 10 minutes before everything is finished cooking for a little burst of additional flavor with the meal.
Add fresh or dried herbs such as fresh rosemary or parsley to the chicken marinade.
Love mustard chicken? Add 2 to 4 teaspoons of dijon mustard to the marinade.
If using bone-in skin-on chicken thighs, bake for 35 to 45 minutes, and add the vegetables 10 minutes into the cooking process.
Now that we’ve covered the simple ingredients list, let’s make this easy sheet pan chicken dinner!
How to Make Lemon Sheet Pan Chicken and Vegetables:
Mix together the marinade ingredients in a small bowl or measuring cup (avocado oil, lemon zest, lemon juice, fresh minced garlic, paprika, garlic powder, sea salt and black pepper).
Transfer the raw chicken thighs to a large zip lock bag along with the marinade. Marinate for at least 20 minutes, ideally several hours and up to 24 hours.
When you’re ready to bake, preheat the oven to 425 degrees Fahrenheit.
Transfer the chopped green beans and chopped potatoes to a large bowl with 3 tablespoons of avocado oil and sea salt and black pepper to your personal taste. Toss everything together until the vegetables are coated in oil and seasonings.
Spread the vegetables over a large rimmed baking sheet in a single layer. Move the veggies around to make space for the chicken thighs.
Bake for 25 to 30 minutes, until the chicken is cooked through and the potatoes have reached your desired level of doneness.
There is no need to stir the veggies halfway through. In fact, I like leaving the veggies untouched so that they can accumulate a golden brown crust on them. Insert a meat thermometer into the thickest part of one of the thighs.
Chicken thighs are best when they reach an internal temperature of 185 to 205 degrees Fahrenheit.
Serve chicken, potatoes, and green beans with fresh lemon slices, and enjoy!
Store leftovers in an airtight container (or separate meal prep containers) in the refrigerator for up to 5 days.
Julia’s Tips:
- Marinate the chicken for at least 1 hour or longer for the most flavorful results.
- Choose hearty vegetables such as potatoes or root vegetables for roasting. For less hearty vegetables like summer squash, keep a close eye, or add partway into the baking process.
- Keep the meal prep love alive by changing up the chicken marinade and the vegetable selection for an easy approach to weeknight dinner.
Make it in advance for meal prep and enjoy it throughout the week on busy weeknights!
If you enjoy one-pan meals, also try some of my other sheet pan recipes.
More Sheet Pan Dinners:
- Sheet Pan Salmon and Vegetables
- Sesame Garlic Sheet Pan Chicken and Vegetables
- Mediterranean Sheet Pan Shrimp
- Turmeric Chicken Sheet Pan Dinner
- Fiesta Sheet Pan Steak and Vegetables
Enjoy this easy sheet pan chicken recipe for quick and simple weeknight dinners!
Lemon Sheet Pan Chicken
Equipment
Ingredients
Garlic Lemon Chicken:
- 2.5 to 3 pound boneless skinless chicken thighs 8 thighs
- 4 Tbsp avocado oil
- Zest of 1 lemon
- 3 Tbsp lemon juice
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp sea salt to taste
- ¼ tsp black pepper
For the Vegetables:
- 12 ounces green beans trimmed and chopped*
- 1.5 pounds baby potatoes chopped*
- 3 Tbsp avocado oil
- Sea salt and black pepper to taste
Instructions
- Mix together the marinade ingredients in a small bowl or measuring cup (avocado oil, lemon zest, lemon juice, fresh minced garlic, paprika, garlic powder, sea salt and black pepper).
- Transfer the raw chicken thighs to a large zip lock bag along with the marinade. Marinate for at least 20 minutes, ideally several hours and up to 24 hours.
- When you’re ready to bake, preheat the oven to 425 degrees Fahrenheit.
- Transfer the chopped green beans and chopped potatoes to a large bowl with 3 tablespoons of avocado oil and sea salt and black pepper to your personal taste. Toss everything together until the vegetables are coated in oil and seasonings.
- Spread the vegetables and chicken over a large rimmed baking sheet in a single layer.
- Bake for 25 to 30 minutes, until the chicken is cooked through and the potatoes have reached your desired level of doneness. There is no need to stir the veggies halfway through. Chicken thighs are best when they reach an internal temperature of 185 to 205 degrees Fahrenheit.
- Serve chicken, potatoes, and green beans with fresh lemon slices, and enjoy!
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
Yummy