Sheet Pan Lemon Garlic Chicken
This easy lemon garlic chicken is a bright, flavorful sheet pan dinner made with juicy chicken breasts, fresh lemon, garlic, and roasted vegetables. Ready in just 40 minutes with minimal cleanup, it's the perfect healthy weeknight meal for busy families.
Equipment
- 1 Large rimmed baking sheet (13×18-inch half-sheet pan)
- Parchment paper or aluminum foil
- Medium glass mixing bowl
- Whisk
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Tongs
- Instant-read meat thermometer
Ingredients
For the Lemon Garlic Chicken
- 1½ pounds boneless skinless chicken breasts (thin cutlets or cut into large bite-sized pieces)
- ¼ cup extra virgin olive oil
- 4 garlic cloves finely minced
- 1 large lemon zested
- 3 tbsp fresh lemon juice
- 1 tsp dried oregano or Italian seasoning
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the Vegetables
- 1 pound baby gold potatoes halved
- 3 cups broccoli florets
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For Garnish
- Fresh chopped parsley
- Lemon slices
Instructions
Preheat the Oven
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
Make the Lemon Garlic Marinade
- In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, kosher salt, and black pepper until well combined.
Marinate the Chicken
- Add the chicken to the marinade and toss until evenly coated. Let it rest for 10 to 15 minutes while the oven finishes preheating.
Prepare the Vegetables
- In a separate bowl, toss the baby potatoes with 1 tablespoon olive oil, salt, and pepper.
- Spread the potatoes on one side of the baking sheet and roast them for 10 minutes before adding the chicken.
Assemble the Sheet Pan
- Remove the pan from the oven.
- Arrange the marinated chicken in the center of the sheet pan.
- Add the broccoli around the chicken.
- Spread everything into a single layer, leaving a little space between each piece so the ingredients roast instead of steam.
Roast
- Return the baking sheet to the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork tender.
- If desired, broil for the final 2 to 3 minutes for extra color.
Rest
- Remove the sheet pan from the oven and allow the chicken to rest for 5 minutes before serving.
Garnish and Serve
- Sprinkle with fresh parsley and garnish with lemon slices.
- Serve immediately with the roasted potatoes and broccoli.
Notes
Use freshly squeezed lemon juice for the brightest flavor.
Lemon zest adds intense citrus aroma without extra acidity.
Keep the minced garlic coated in olive oil and nestled against the chicken or vegetables to prevent burning.
For even cooking, slice thick chicken breasts into thin cutlets or pound them to an even thickness.
Don't overcrowd the pan. Air circulation creates beautifully browned chicken and caramelized vegetables.
Baby potatoes benefit from a 10-minute head start so everything finishes cooking at the same time.
Always verify doneness with an instant-read thermometer. Chicken is safe to eat at 165°F.