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
For the Marinade:
- 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.
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