Best 7 Sheet Pan Lemon Garlic Chicken Recipes

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Sheet pan lemon garlic chicken is a healthy and flavorful one-pan meal that is perfect for busy weeknights. This dish is made with simple ingredients that you probably already have on hand, and it can be cooked in under an hour. The chicken is juicy and tender, and the lemon garlic sauce is thơm ngon. This dish is sure to please the whole family, and it's a great way to get your kids to eat their vegetables.

Here are our top 7 tried and tested recipes!

SHEET PAN LEMON GARLIC ROASTED CHICKEN AND POTATOES



Sheet Pan Lemon Garlic Roasted Chicken and Potatoes image

This Sheet Pan Lemon Garlic Roasted Chicken and Potatoes is incredibly simple but seriously tasty! The chicken and potatoes are bathed in plenty of herbs and a delicious bright citrus sauce that will make your taste buds dance. The perfect answer to hectic weeknights.

Provided by Oriana Romero

Categories     Main Course

Time 45m

Number Of Ingredients 15

2 pounds ( 900 g) potatoes ((about 6 medium), cut into 3/4-inch pieces)
2 - 3 lb. ( 900 g - 1300 g) chicken ((I used bone-in thighs. See notes for substitute))
1 lemon, (thinly sliced)
1 medium onion, (quartered (optional))
Fresh oregano and/or parsley leaves to garnish ((optional))
4 tablespoons (60 ml) olive oil
1 tablespoon lemon zest
4 tablespoons (60 ml) lemon juice ((About 2 large lemons. Make sure to zest your lemons before you squeeze them))
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 teaspoon garlic powder
4 - 6 garlic cloves, (minced)
1/4 teaspoon red pepper flakes ((optional))

Steps:

  • Preheat the oven to 425º F (218º C). Line a large sheet pan with foil; spray foil with cooking spray or olive oil.
  • In a small bowl, combine olive oil, lemon zest, lemon juice, salt, pepper, oregano, rosemary, garlic powder, garlic cloves, and red pepper flakes, if using. TIP: Make sure to zest your lemons before you squeeze them.
  • Arrange potatoes and chicken on the prepared baking sheet. Drizzle oil mixture over the chicken and potatoes; mix to coat. Place lemon slices and onion around the chicken, if using.
  • Roast for 35- 40 minutes, or until a thermometer inserted in the chicken reads 165° F, and potatoes are tender. Halfway through the baking process, carefully flip each chicken and potatoes for even cooking.
  • OPTIONAL: In the last 3-5 minutes of the baking process turn your oven to broil mode and broil until the chicken is golden and the potatoes crisp and golden.
  • Garnish with fresh oregano and/or parsley, if using. Serve hot.

Nutrition Facts : Calories 510 kcal, Carbohydrate 22 g, Protein 32 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 113 mg, Sodium 899 mg, Fiber 4 g, ServingSize 1 serving

SHEET-PAN LEMON GARLIC CHICKEN



Sheet-Pan Lemon Garlic Chicken image

Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/4 cup olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
6 bone-in chicken thighs
6 chicken drumsticks
1 pound baby red potatoes, halved
1 medium lemon, sliced
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

LEMON GARLIC CHICKEN (MARINADE OR SHEET PAN)



Lemon Garlic Chicken (Marinade or Sheet Pan) image

This Lemon Garlic Chicken is the ultimate easy weeknight dinner with just minutes of hands-on prep and 20 minutes of marinating time! With a quick dunk in the lemon, garlic, herb bath, the chicken emerges crazy juicy and layered with complex flavor. You can just cook the chicken (grill or skillet) or I highly suggest baking it with buttery, golden baby potatoes and crisp-tender broccoli spiked with lemon garlic goodness for easy cleanup and a complete meal-in-one! No matter how you serve this easy Lemon Garlic Chicken recipe, everyone will be singing your praises, and licking their plates.

Provided by Jen

Number Of Ingredients 18

1 ½- 2 pounds boneless skinless chicken thighs (see notes for breasts)
1 pound baby Dutch potatoes, quartered, halved if super small
3 cups broccoli florets
1/3 cup olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
1 tablespoon Dijon mustard
1 tsp EACH salt, pepper, dried basil, dried oregano, onion powder
1/2 tsp EACH paprika, ground cumin, dried thyme, sugar
1 cup Greek yogurt or sour cream
1/4 cup finely, freshly grated Parmesan
1/4 cup chopped parsley
1 tablespoon lemon juice
1 tablespoon chopped chives (optional)
1 tablespoon minced dill (optional)
1/4 tsp EACH salt, ground cumin
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the Lemon Garlic Marinade ingredients in a freezer size sealable bag. Remove 2 tablespoons to use later for the veggies. Add the chicken to the bag, seal, and turn to coat. Let the chicken marinate at room temperature for 20 minutes while you cook the potatoes or up to 4 hours in the refrigerator.
  • Line a large sheet pan with sides (15x21-inches) with foil and spray with cooking spray for easy cleanup.
  • Add the potatoes, 1 tablespoon reserved marinade (never touched by the chicken) and ¼ teaspoon salt. Toss until evenly combined then spread into an even layer. Bake potatoes at 400 degrees F for 15 minutes.
  • After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan. Add the broccoli and toss with 1 tablespoon of the reserved marinade. Push next to the potatoes in a single layer. Add the chicken in a single layer.
  • Bake uncovered at 400 degrees for 17-22 minutes or until your chicken thighs reach 170-175 degrees F or chicken cutlets reach 165 degrees F on an instant read thermometer.
  • Meanwhile, whip up the Yogurt Parmesan Herb Sauce by whisking all of the ingredients together. Refrigerate until ready to serve.

LEMON-THYME SHEET PAN CHICKEN AND POTATOES



Lemon-Thyme Sheet Pan Chicken and Potatoes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons roughly chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds)
2 pounds red potatoes (6 medium), cut into 1-inch pieces
1 red onion, sliced
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
  • Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
  • Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
  • Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
  • Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

SHEET-PAN LEMON CHICKEN AND POTATOES



Sheet-Pan Lemon Chicken and Potatoes image

Get a deliciously fresh, Greek-inspired chicken-and-veg dinner on the table in less than an hour with six simple ingredients and one sheet pan.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
2 teaspoons Greek seasoning
1 lb small new potatoes, quartered
2 tablespoons Annie's™ organic goddess dressing
4 boneless skinless chicken breasts (6 to 7 oz each)
1 tablespoon honey
4 cups fresh baby spinach
Sliced lemon, sliced red onion, crumbled feta cheese and chopped fresh oregano leaves, if desired

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix oil and 1 teaspoon of the Greek seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
  • In same large bowl, mix dressing and remaining 1 teaspoon Greek seasoning. Add chicken to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and very tender.
  • Drizzle entire pan with honey. Add spinach to pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slightly.
  • Top with remaining ingredients.

Nutrition Facts : Calories 410, Carbohydrate 25 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g

LEMON GARLIC CHICKEN



Lemon Garlic Chicken image

I made this randomly and it was delicious.

Provided by Violet Kenow

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 3

Number Of Ingredients 6

2 tablespoons butter
3 skinless, boneless chicken breast halves
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
2 tablespoons garlic powder
1 lemon, juiced

Steps:

  • Melt butter in a skillet over medium-high heat.
  • Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
  • Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g

SHEET PAN HONEY-GARLIC CHICKEN DINNER



Sheet Pan Honey-Garlic Chicken Dinner image

This one-pan chicken dinner has the most delicious honey-garlic glazed chicken alongside tenderly roasted potatoes and green beans. Garnish with parsley.

Provided by kimmi

Categories     Baked Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 13

nonstick cooking spray
3 tablespoons olive oil, divided
2 tablespoons unsalted butter, melted
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon Dijon mustard
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
salt and ground black pepper to taste
3 medium red potatoes, cut into 1-inch pieces
4 (5 ounce) skinless, boneless chicken breast halves
1 (12 ounce) package frozen green beans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a sheet pan with nonstick spray.
  • Prepare glaze by whisking 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon, garlic, oregano, and basil together in a small bowl. Season with salt and pepper.
  • Place potatoes in a single layer on one half of the prepared sheet pan. Arrange chicken in a single layer on the other half. Drizzle remaining 1 tablespoon oil over the potatoes, then season both chicken and potatoes with salt and pepper. Spoon 1/2 of the glaze over the chicken breasts. Reserve remaining glaze.
  • Roast in the center of the preheated oven for 20 minutes. Remove from the oven. Move the oven rack to the top shelf and turn on the broiler.
  • Stir green beans and remaining glaze in with the potatoes and mix to combine.
  • Return to the oven and broil until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 501.5 calories, Carbohydrate 47.8 g, Cholesterol 95.8 mg, Fat 19.5 g, Fiber 5.1 g, Protein 33.8 g, SaturatedFat 6.1 g, Sodium 177.2 mg, Sugar 19 g

Tips for Making Sheet Pan Lemon Garlic Chicken:

  • Use boneless, skinless chicken breasts or thighs. This will help the chicken cook evenly and quickly.
  • Cut the chicken into 1-inch pieces. This will help them cook evenly and prevent them from drying out.
  • Season the chicken with salt, pepper, and garlic powder. This will help enhance the flavor of the chicken.
  • Toss the chicken with olive oil. This will help keep the chicken moist and prevent it from sticking to the pan.
  • Add lemon slices and garlic cloves to the pan. This will help infuse the chicken with flavor.
  • Roast the chicken in the oven at 425 degrees Fahrenheit for 20-25 minutes, or until cooked through.
  • Garnish the chicken with fresh parsley or cilantro before serving.

Conclusion:

Sheet pan lemon garlic chicken is a delicious and easy-to-make meal that is perfect for busy weeknights. The chicken is tender and flavorful, and the lemon and garlic add a bright and zesty flavor. This dish is also a great way to get your daily dose of vegetables. Serve it with a side of roasted potatoes or rice for a complete meal.

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