Julie Clark
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Lemon Chicken Sheet Pan Dinner
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This lemon chicken sheet pan dinner is a healthy chicken recipe featuring juicy chicken with lots of bright lemon flavor. Tender potatoes and green beans make a complete meal with easy cleanup.
This easy lemon chicken sheet pan dinner recipe makes a delicious and easy weeknight dinner, yet it’s impressive enough to serve to guests.
Baking a complete meal together on one pan saves so much time, especially with the clean-up. It’s a great busy weeknight meal, and also great for meal prep. Take leftovers for lunch!
Need a large sheet pan?
Need a large sheet pan for your one pan meals? We have this one and love it. It comes with the wire rack so your sheet pan meal doesn’t get too soggy.
Ingredients
- This recipe uses boneless skinless chicken breasts, but use boneless skinless chicken thighs if you prefer. Bone-in chicken or skin-on chicken thighs works, too.
- Frozen green beans are great in this recipe, but fresh work as well. I don’t recommend canned green beans.
- Yukon Gold potatoes have such a buttery, creamy flavor.
✨ See the recipe card for complete instructions and amounts. ✨
How to Make Sheet Pan Chicken
- Prepare. Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
- Make the chicken marinade. In a small bowl, mix the dried rosemary, thyme, garlic powder, onion powder, salt, pepper, lemon zest, and all the juice from one lemon.
- Season the chicken. Brush each chicken breast with 1 tablespoon of olive oil, then rub half of the herb-lemon mixture evenly over all the chicken breasts. Place the seasoned chicken on one side of the sheet pan.
- Season the potatoes. In a large bowl, combine the halved potatoes, 1 tablespoon olive oil, and the remaining herb-lemon mixture. Toss to coat evenly. Arrange the potatoes in a single layer on the other side of the sheet pan.
- Bake half way. Roast the chicken and potatoes in the oven for 20 minutes. Meanwhile, toss the slightly thawed green beans in the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
- Add the green beans. After 20 minutes, remove the pan from the oven. Push the chicken and potatoes to one side, and spread the green beans on the empty side of the sheet pan.
- Finish baking. Return the pan to the oven and roast for an additional 20-25 minutes, until the chicken reaches an internal temperature of 165°F, the potatoes are tender, and the green beans are slightly crisp and caramelized. Let the chicken and vegetables rest for 5 minutes before serving. Garnish with lemon slices, if desired.
To make the sheet pan dinner pretty for serving, top with fresh rosemary, lemon wedges and lemon zest.
Recipe Variations
Not a fan of green beans or potatoes on your baking sheet? No worries! You can swap them out for vegetables like zucchini, carrots, asparagus, or Brussels sprouts.
Really, as long as the veggie is one that roasts well in an oven, you can use it on your lemon chicken sheet pan dinner.
What goes with sheet pan lemon chicken?
The awesome thing about sheet pan dinners is that it’s a one-stop meal. Everything is on the pan! If you’d like, you could serve a garden salad, quinoa or brown rice, fruit salad and some homemade rolls with this chicken dinner.
Lemon Chicken Sheet Pan Dinner
This one pan, easy cleanup, lemon chicken sheet pan dinner features juicy chicken, tender potatoes, green beans and lots of bright lemon flavor.
Servings 4
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients
- 4 boneless skinless chicken breasts
- 1 1/2 pounds Yukon gold potatoes cut in pieces
- 10.8 ounces frozen green beans slightly thawed
- 3 tablespoons olive oil divided
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 lemon juiced and zested
- 1 lemon cut into half-moon slices for garnish, optional
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
- In a small bowl, mix the dried rosemary, thyme, garlic powder, onion powder, salt, pepper, lemon zest, and all the juice from one lemon. 2 teaspoons dried rosemary, 2 teaspoons dried thyme, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 lemon
- Brush each chicken breast with 1 tablespoon of olive oil, then rub half of the herb-lemon mixture evenly over all the chicken breasts. Place the seasoned chicken on one side of the sheet pan. 4 boneless skinless chicken breasts, 3 tablespoons olive oil
- In a large bowl, combine the halved potatoes, 1 tablespoon olive oil, and the remaining herb-lemon mixture. Toss to coat evenly. Arrange the potatoes on the other side of the sheet pan. 1 ½ pounds Yukon gold potatoes
- Roast the chicken and potatoes in the oven for 20 minutes. Meanwhile, toss the slightly thawed green beans in the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
- After 20 minutes, remove the pan from the oven. Push the chicken and potatoes to one side, and spread the green beans on the empty side of the sheet pan. 10.8 ounces frozen green beans
- Return the pan to the oven and roast for an additional 20-25 minutes, until the chicken reaches an internal temperature of 165°F, the potatoes are tender, and the green beans are slightly crisp and caramelized.
- Let the chicken and vegetables rest for 5 minutes before serving. Garnish with lemon slices, if desired. 1 lemon
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 4, with 1 serving being ¼ of the chicken/potatoes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 401kcal | Carbohydrates: 42g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 730mg | Potassium: 1401mg | Fiber: 8g | Sugar: 5g | Vitamin A: 599IU | Vitamin C: 73mg | Calcium: 83mg | Iron: 4mg
This recipe started us on the sheet-pan dinner trail! Super lazy and it tastes wonderful!
I can’t get enough of sheet pan recipes! And I love lemon and rosemary so I’ll definitely be making this soon!
Maybe I used too many vegetables, but it took 3 times as long to cook, and I finally had to go to 425, then 450. Next time maybe I’ll cut squash thicker and potatoes thinner–that’s what took longest to cook. I put sprigs of rosemary and lemon slices under chicken. I put all veggies in a bowl with some garlic and olive oil to coat rather than pan. Next time I’d use foil instead of parchment so I could’ve placed under broiler. Tasted good though.