Lemon Chicken Sheet-Pan Dinner

Lemon Chicken Sheet-Pan Dinner is a healthy one-sheet-pan meal with boneless chicken thighs, potatoes, tomatoes, and onions, roasted with lemon juice. Quick, easy, and lemony delicious! This is our mom’s recipe and it is perfect for a busy weeknight or weekend meal.

Reasons to LOVE this Chicken Sheet-Pan Dinner

  • This is a straightforward one-pan meal to prep in about 15 minutes. I love it best because this recipe is quick and into the oven, it goes!
  • This lemon chicken sheet-pan dinner makes a great meal for the whole family to enjoy.
  • You can roast, for about 40 to 45 minutes, and your dinner is ready.
  • Chicken thighs along with some of the potatoes will turn out tender and juicy.
  • It’s packed with flavor!
  • Choose any chicken parts for this recipe, like chicken breasts, legs, or a combination.
  • It’s a budget-friendly, delicious-tasting, and satisfying meal.

Dinner on busy weeknights…

We love these quick and satisfying meals for busy weeknights. Similar dinner options include our easy rice and chicken casserole, and our Sicilian sausages and peppers, just to name a few.

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.

To Make It…

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

Best of all, everything is roasted in one pan! Making clean-up a breeze. πŸ™‚

photo of sheet pan chicken and potatoes. by 2sistersrecipes.com

Ingredients Needed for Lemon Chicken Sheet-Pan Dinner Recipe:

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

  • Chicken Thighs one package (1.5 pounds) (about 5 thighs) of boneless, skinless chicken thighs – remove excess fat, rinse and drain.
  • Fresh Ripe Tomatoes – about 2 or 3 tomatoes, coarsely chopped.
  • Large Baking Potatoes (3 or 4) – chopped into quarters.
  • Large Onion – coarsely chopped.
  • Dried Herbs: herbs de Provence and dried parsley.
  • Seasonings: garlic powder, salt, and fresh cracked black pepper.
  • Extra Virgin Olive Oil: 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? (*full recipe card below)

  1. First, rinse and remove excess chicken fat around the thighs and discard. Then rinse the thighs again and allow 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.
Two photos of the chicken and veggies in the baking dish. by 2sistersrecipes.com

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

When you roast chicken thighs along with vegetables and add these simple ingredients, the entire dish turns out flavorful!

Full baking pan with chicken thighs and veggies. by 2sistersrecipes.com

Questions & Answers...

  • Can We Use Other Parts of the Chicken? What’s great about this one sheet-pan dinner, is that you can adapt and improvise to your liking. You can make this chicken dinner using chicken legs, breasts, or a combination of all.
  • Can We Use Other Seasoning? Try adding your favorite seasonings, such as Italian seasonings, or a combination of them.
  • May We Toss In Other Vegetables? Yes, you can. Give this sheet-pan dinner more variety and color, like adding in some broccoli, chopped carrots, and frozen peas.

Options To Serve It With?

Serve it with a simple salad or a healthy salad, like our Healthy Apple Bok Choy Salad, or with our Fennel and Apple Salad to complete the meal. Don’t forget a bottle of white wine like a Chardonnay or Pinot Grigio to go with it. Those wines will complement our “Italian” chicken meal!

Close up photo of the chicken and veggies baked. by 2sistersrecipes.com

Helpful Tips and Notes…

  • Keep in mind, that 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.
  • It’s best to roast on the middle rack in your oven. This will keep the veggies from burning, plus they will cook evenly.
  • 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 dinner… so having more veggies on our plate is better.
  • It’s a great idea to pour in the lemon juice at 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.

Storing and Reheating Leftovers…

1. 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.

2. Then 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.

Roasted chicken and veggies on a blue and white plate. by 2sistersrecipes.com

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

ENJOY!!

Lemon Chicken Sheet-Pan Dinner by 2sistersrecipes.com

Finally, you might enjoy a few more chicken recipes!

Yield: 3 to 5 servings

Lemon Chicken Sheet Pan Dinner

Lemon Chicken Sheet Pan Dinner by 2sistersrecipes.com

Lemon Chicken Sheet Pan Dinner is a quick and easy one-pan chicken dinner packed with flavor! Boneless, skinless chicken thighs are roasted with chopped veggies in one pan for an easy and delicious weeknight or weekend meal.

Ingredients

  • 1 package (1.5 pounds) (about 5 thighs) of boneless, skinless chicken thighs - remove excess fat, rinse and drain. (prefer organic)

  • 2 ripe tomatoes - coarsely chopped

  • 3 to 4 large russet baking potatoes - chopped into quarters

  • 1 large onion - coarsely chopped

  • 2 tsp. Herbs de Provence

  • 1 tsp. garlic powder

  • 1 tsp. dried parsley

  • 1 + 1/2 tsp. salt

  • fresh cracked black pepper

  • 3 to 4 Tbsp. extra virgin olive oil - divided

  • 1 large lemon - juiced (at least 1/4 cup or more)

Instructions

    1. Preheat the oven to ROAST at 400 degrees F. Use a large roasting pan, drizzle 1 tablespoon of olive oil on the bottom of the baking sheet or pan.


    2. Rinse and clean any excess fat left on each chicken thigh. Then rinse again, and drain in a colander.


    3. Transfer the thighs onto the baking sheet pan. Season the thighs with salt and black pepper.

    4. Scatter all the vegetables around the chicken thighs on the baking sheet pan. Scatter with herbs de Provence, garlic powder, dried parsley, salt, and fresh cracked black pepper over the entire mixture.

    5. Drizzle over the chicken and vegetables with 2 or 3 tablespoons of extra virgin olive oil.

    6. Roast on the middle rack of the oven for about 40 minutes.

    7. After 40 minutes, slightly pull out the pan and pour over the chicken with freshly squeezed lemon juice. Push the pan back into the oven and continue to roast for an additional 5 minutes. The total roasting or baking time is 45 minutes. NOTE: if the veggies and chicken look a little dry, just drizzle more extra virgin olive oil over them.

    8. Remove and serve.

    Serve 3 to 5

Notes

Keep in mind, all ovens vary. So the roasting time can vary depending on the oven you use.

Nutrition Information:

Yield:

4 to 5 servings

Serving Size:

1 serving ( 4 ounces)

Amount Per Serving: Calories: 420Total Fat: 15.5gCarbohydrates: 39.9gFiber: 6.6gSugar: 5.3gProtein: 30.8g

Did you make this recipe?

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6 Comments

  1. Taste great, easy, and an adorable meal that’s also very healthy with light ingredients. Loved this. Baked a little bit longer because we wanted potatoes crispy πŸ™‚

    1. Hi! So glad to hear you enjoyed our recipe! Thanks so much for stopping by and leaving a sweet comment, Rebecca! πŸ™‚

  2. I love oven cooked dishes and those with all the ingredients included! Maybe just a green vegetable to accompany this dish!

    1. Yes, we do too! And a healthy green salad to go with it would be lovely! Thanks so much, Sandra. Have a great day! πŸ™‚