Lemon Chicken Sheet-Pan Dinner

Lemon Chicken Sheet-Pan Dinner is an ideal all-in-one meal. It’s packed with boneless chicken thighs, potatoes, tomatoes, and onions, and roasted with a delicious lemon sauce. YUM! If you’re looking for a satisfying gluten-free meal, then try this recipe; it is a crowd-pleaser!

Lemon Chicken Sheet-Pan Dinner

We love these quick and satisfying meals for busy weeknights, and especially on rainy days. So when I came across a package of chicken thighs the other day, I knew I could whip this up into a ONE chicken sheet-pan dinner for my family.

It’s fast to put everything in one pan, add some seasonings, toss, and roast until the chicken is fully cooked. All the veggies and chicken turn out SO flavorful! And, they turn out tender, juicy, and lemony-delicious!

If you need more ideas for quick dinners like this one, then try our sheet pan salmon with vegetables, easy rice and chicken casserole, and our Sicilian sausages and peppers. These are quick and easy meals you can put together in one baking pan.

Reasons to LOVE this Lemon Chicken Sheet-Pan Dinner…

• This is a straightforward “one-pan” meal to prep, and it takes about 15 minutes.
• The oven does all the cooking.
• It makes a great meal for the whole family to enjoy.
• This is an easy recipe if you have never cooked anything before. It is so simple, you can’t mess this up.
• It’s a budget-friendly and satisfying meal.

Helpful Recipe Tips

• This recipe will make 4 to 5 servings.
• It’s best to roast on the middle rack in your oven. This will keep the veggies from burning, plus they will cook evenly.
• The chicken, tomatoes, and onions will release their natural juices in the pan while roasting. This will keep the chicken thighs and potatoes moist and juicy.
• Chicken thighs will shrink in size when roasting. So, if you need more servings, then use 2 packages of boneless, skinless chicken thighs.
• We love potatoes, so I used 4 large russet potatoes. We prefer a 3 to 1 ratio of vegetables to meat with our dinners… so having more veggies on our plate is better.
• It’s a great idea to pour in the lemon juice in the last 5 minutes of roasting. This will intensify the lemon flavor in the chicken and vegetables, making them so YUMMY!
• No fancy equipment is needed. Just one large roasting pan.
• And, it’s not an expensive dinner either. This meal will feed a family of 3 or 4 for under 20 dollars.

How This Recipe Works

Once you rinse and prep the chicken, the rest comes together in minutes. You only need extra virgin olive oil, a few dried herbs, some garlic powder, salt, black pepper, and fresh lemon juice to make this chicken dinner the best! Just combine the chicken thighs, seasonings, and vegetables in a large roasting pan and roast.

Best of all, this recipe helps make clean-up a breeze. 🙂

Overview: Ingredients You Will Need:

For our mom’s recipe for her one-pan lemon chicken dinner, you will need the following ingredients:

Chicken Thighs: one package (1.5 pounds) (about 5 thighs) of boneless, skinless chicken thighs – remove excess fat, rinse, and drain.

Fresh Ripe Tomatoes: A few fresh tomatoes, and about 2 or 3 tomatoes, coarsely chopped, are enough for this dinner. And, you can use cherry tomatoes if you prefer.

Large Baking Potatoes: (3 or 4) – choose any baking potatoes you prefer, and chop into quarters.

Large Onion: One large onion and coarsely chopped, is enough to give all the veggies more flavor.

Dried Herbs: Our mom used only dried herbs when she didn’t have fresh ones on hand. And, she used some herbs de Provence and dried parsley for this recipe.

Seasonings: We prefer additional seasonings with this recipe, like garlic powder, salt, and fresh cracked black pepper.

Extra Virgin Olive Oil: You will need to drizzle olive oil over the entire veggies and chicken before it goes into the oven, and about 3 to 4 tablespoons is good.

One Large Lemon: We prefer fresh-squeezed lemon juice, and at least 1/4 cup or more is needed. It is so much healthier than bottled juice (which contains preservatives and chemicals).

How to Make Lemon Chicken Sheet-Pan Dinner?

If this is your first time making a sheet pan dinner, no worries, this is a simple recipe to follow. Plus, our full recipe card is located at the bottom. But first, let’s run through our easy-to-follow steps on how to make this lemon chicken sheet-pan dinner.

1. First, rinse and remove excess chicken fat around the thighs and discard. Then rinse the thighs again and allow them to drain.
2. Next, coarsely chop all the vegetables and toss them into the pan.
3. Season with dried seasonings, add the chicken thighs, and drizzle with extra virgin olive oil over the entire sheet pan.

4. Roast at a high temperature, 400 degrees F (204C), for 40 minutes. Then carefully pull out the pan and pour in the lemon juice over everything, and continue to roast for 5 minutes more and serve. The total roasting time is approximately 45 minutes.

When roasting chicken thighs with vegetables, all the ingredients will infuse together, giving them their bold and intense flavors. It’s SO good, the entire dish turns out amazing every time!

Storing and Reheating Leftovers:

• To Store: It’s best to transfer any leftover chicken and veggies into a sealed container. Then place the container into the refrigerator. It will stay fresh for up to 3 days.

• To Reheat: use a baking sheet pan, and drizzle some olive oil (about 1/2 tablespoon) on the bottom. Transfer any leftovers to the greased baking sheet pan. Preheat the oven to 350 degrees F. and reheat the leftovers for about 15 minutes or more. Remove and serve.

A Delicious Meal

Lemon Chicken Sheet-Pan Dinner is a delicious meal to serve family and friends. Try this recipe, you’ll be glad you did!

ENJOY!!

More Chicken Recipes You’ll LOVE!

• Rice and Chicken Casserole
• Chicken Tenders Smothered in Lemon and Parsley
• Chicken Thighs with Lemon Garlic & Thyme
• Mom’s Best Chicken Piccata
• Chicken Pot Pie Without Pie Crust
• BBQ Chicken Sheet Pan Recipe

Happy and Healthy Cooking!

thanks for stopping by…

xo anna and liz