Sheet Pan Lemon Garlic Chicken Dinner is the perfect weeknight dinner recipe all made on one sheet pan in under an hour for an easy and delicious dinner. The potatoes turn out fork tender, and the chicken is juicy and full of flavor!
Summer is in the air and what better way then to celebrate with a light and refreshing Sheet Pan Lemon Garlic Chicken Dinner. Yes–an entire dinner created on one pan. I’m all about simplicity and lessening the dish load. I’ve been making this meal at least every other week since my daughter was born.
It’s easy to put together (about 10 minutes total) and an even easier clean-up. Bonus points, my toddler loves this dinner too. One thing I’ve learned to do to really simplify this meal is to make the marinade a head of time. I’ll buy a huge pack of chicken from my local whole sale club, then I make my marinade in each bag, portion out the chicken and freeze! Easy as that. Then all I have to do is thaw and bake when I’m ready to serve dinner! This method has been a life-saver for me and I hope that my little secret tip helps you speed up the dinner process.
I incorporated a few boneless skinless chicken breast with baby potatoes that I quartered, and our favorite spring seasonal vegetable; asparagus, to make the ideal weeknight dinner.
This entire meal is cooked in just 35 minutes! Potatoes are fork tender, and the chicken is juicy and full of flavor! By using lots of lemon in this recipe you reduce the amount of salt you need to add to your meal. Lemon, can trick your taste buds and make you think that the dish is salty–when in reality it’s not. That’s why I love cooking with it so much. I love salt, but try to limit my salt intake (as we all should).
Ingredients
- Olive Oil – This is the base for the marinade.
- Lemon – Lemon juice and slices will be used for this recipe.
- Garlic – Fresh minced garlic works best.
- Seasonings – dried parsley, black and kosher salt.
- Asparagus – A bunch of asparagus is all you need.
- Potatoes – I like to use the little baby potatoes that I’ll quarter.
- Chicken Breast – I like to use boneless skinless chicken breast.
Make Ahead Marinade
Best of all you can make the marinade the night prior and let your chicken soak up all the delicious flavor of the lemon, garlic and parsley. Then the next day, just lop off the ends of the asparagus and quarter the baby potatoes. Place the marinated chicken breast on a sheet pan. Then, mix the leftover marinade from the chicken on the potatoes and pour it on a large rimmed sheet pan. Strategically place the asparagus and let your dinner bake in the oven!
Directions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, prepare the marinade; mix together the olive oil, lemon juice, minced garlic, dried parsley, salt and pepper. Place the chicken breast in the marinade and coat each side. Let it sit in the bowl.
- Cut the ends of the asparagus off and place on a large rimmed baking sheet. Drizzle with 1 teaspoon olive oil. Make sure the tips have oil on them.
- Next, place the chicken breast on the baking sheet. Do not discard the marinade. Add the quartered baby potatoes to the marinade bowl. Toss to coat potatoes then pour on the baking sheet. Pour the remaining marinade on top of the potatoes. Arrange so that the potatoes are sitting flat on the baking sheet. Sprinkle with additional salt and black pepper if desired. Then, place the lemon slices on top of the chicken, potatoes and asparagus.
- Bake in the oven for 35 minutes (uncovered) or until the internal temperature of the chicken reaches 165 degrees Fahrenheit and the potatoes are cooked through.
- Remove from oven, divide evenly among plates and enjoy.
Tips & Tricks
Here are a few of my tips and tricks when making lemon garlic chicken.
- Make Ahead – You can prep the marinade ahead of time. Save half the marinade for the vegetables and then marinade the chicken with the other half.
- Marinade – Make sure you do not let your chicken sit in the marinade for more then a day. The acid from the lemon will start to cook your chicken which will result in rubbery chicken.
- Garlic – If you don’t have fresh garlic on hand you can use frozen then thawed minced garlic or the minced garlic in water from the jar. For less texture, you can substitute the fresh garlic for garlic powder.
- Potatoes – You want to make sure the potatoes are cut in an even size so they all cook at the same time.
- Easy Clean Up – For extra easy clean up, line a baking sheet with aluminum foil!
Easy Chicken Dinner Recipes
If you are looking for more easy chicken dinner recipes here are a few more of my favorites.
If your looking to change up dinner and looking for an easy dinner to make then I definitely challenge you to make my Sheet Pan Lemon Garlic Chicken Dinner for your family this week.
If you make this sheet pan lemon chicken, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Sheet Pan Lemon Garlic Chicken Dinner
Equipment
- Oven
Ingredients
- ¼ cup olive oil + 1 teaspoon
- ¼ cup lemon juice
- 6 cloves garlic minced
- 1 tablespoon dried parsley
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- 4 boneless skinless chicken breast
- 1 lb. asparagus
- 24 baby potatoes quartered
- 1 lemon sliced
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, prepare the marinade; mix together the olive oil, lemon juice, minced garlic, dried parsley, salt and pepper. Place the chicken breast in the marinade and coat each side. Let it sit in the bowl.
- Cut the ends of the asparagus off and place on a large rimmed baking sheet. Drizzle with 1 teaspoon olive oil. Make sure the tips have oil on them.
- Next, place the chicken breast on the baking sheet. Do not discard the marinade. Add the quartered baby potatoes to the marinade bowl. Toss to coat potatoes then pour on the baking sheet. Pour the remaining marinade on top of the potatoes. Arrange so that the potatoes are sitting flat on the baking sheet. Sprinkle with additional salt and black pepper if desired. Then, place the lemon slices on top of the chicken, potatoes and asparagus.
- Bake in the oven for 35 minutes (uncovered) or until the internal temperature of the chicken reaches 165 degrees Fahrenheit and the potatoes are cooked through.
- Remove from oven, divide evenly among plates and enjoy.
Notes
- Make Ahead – You can prep the marinade ahead of time. Save half the marinade for the vegetables and then marinade the chicken with the other half.
- Marinade – Make sure you do not let your chicken sit in the marinade for more then a day. The acid from the lemon will start to cook your chicken which will result in rubbery chicken.
- Garlic – If you don’t have fresh garlic on hand you can use frozen then thawed minced garlic or the minced garlic in water from the jar. For less texture, you can substitute the fresh garlic for garlic powder.
- Potatoes – You want to make sure the potatoes are cut in an even size so they all cook at the same time.
- Easy Clean Up – For extra easy clean up, line a baking sheet with aluminum foil!
Nutrition
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Ellen
This recipe looks delicious and I love that it’s one pan cooking
Katie
It’s one of my go-to recipes that I make at least a few times each month!