Sheet pan dinners are my latest favorite thing, as they’re sooo easy to put together and literally only require cleaning one pan! This Lemon Chicken Sheet Pan Dinner is loaded with flavor and has been on rotation in my house.
I’ve found that when cutting chicken into smaller pieces to bake, using boneless skinless chicken thighs definitely works best. Chicken breasts tend to really dry out, so I don’t recommend using them.
If you only have chicken breasts on hand, you can easily use the cooking directions from my Balsamic Chicken Sheet Pan Dinner instead!
Enjoy this recipe for my Lemon Chicken Sheet Pan Dinner!
Lemon Chicken Sheet Pan Dinner
Equipment
- Oven
Ingredients
For the Marinade:
- 1/2 cup fresh lemon juice (approximately 4 medium lemons)
- 2 tablespoons olive or avocado oil
- 1 tablespoon lemon zest
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Remaining Ingredients:
- 1-1 1/2 boneless, skinless chicken thighs, cut into bite sized pieces (chicken breasts dry out too much)
- 1 tablespoon olive or avocado oil
- 1 medium yam or sweet potato (or 4 small red potatoes, cut into 1 inch cubes)
- 2 medium carrots, cut into ½ inch pieces
- 2 cups broccoli florets
Instructions
- Place all of the marinade ingredients into a Ziploc bag or ceramic/glass bowl. Add the chicken and toss to coat. Place the chicken into your refrigerator to marinade for at least 30 minutes, and up to 2 hours.
- Preheat your oven to 425 degrees. Toss the vegetables along with the melted olive/avocado oil directly on a rimmed baking sheet. Roast for 10 minutes.
- Add the chicken to the pan, toss with the veggies, and discard the marinade. Roast for 15 more minutes.
Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!
Leave a Reply