March 13, 2019

Sheet Pan Lemon Chicken with Vegetables

This Sheet Pan Lemon Chicken with Vegetables is quick and easy to throw together on a weeknight, but is full of flavor and will satisfy your family with just one dish!

One Pan Meals

I love looking at photos of food on Pinterest for photography and food inspiration. And I always find myself admiring one pan meals – all those lovely foods mixed together on one dish just look so tasty!

A few years ago there was a fantastic one pan balsamic chicken recipe I made quite frequently, but one night something went awry and one of my pans was ruined. Since then, I’m pretty sure I haven’t made a one pan dinner. Side note: Until this very post, I’m not sure I knew how to spell ‘awry’. That is not what I had thought.

The Perfect Ruined Pan

As I was scrolling through recipes recently, I realized that it didn’t make any sense that I was avoiding one pan meals. First, what was I going to do, ruin my pan again? Second, that ruined pan is one of my favorite photography backgrounds, so if I ruin a second pan, I’ll end up with another awesome background. All around win.

Sheet Pan Lemon Chicken with Vegetables

Honestly, the first time I made this Sheet Pan Lemon Chicken with Vegetables, it was a last minute throw together meal. I meal plan at the beginning of every week, but that particular week, we went through meals faster than expected. The night I made this, I rummaged through the fridge to figure out what I had leftover that I could cook.

After I had my chicken and vegetables, I started seasoning until I thought I had a tasty combination. This meal seriously turned out to be ideal. It was filling, made on one pan, a hit for my entire family, and super tasty. I was pumped.

A few notes for making this Sheet Pan Lemon Chicken with Vegetables:

If you’re preparing the chicken in advance, it’s fine to marinate overnight, or all day.
Make sure that the potatoes are about 3/4″ in thickness when you cut them in half. If they are thicker than that, you might need to cook them longer than the rest of the ingredients.
I like the asparagus in this recipe to be well browned and softened. If you prefer asparagus to maintain a bit of a snap, add it after you flip the vegetables and chicken half way through the cook time.

Sheet Pan Lemon Chicken with Vegetables

This Sheet Pan Lemon Chicken with Vegetables is quick and easy to throw together on a weeknight, but is full of flavor and will satisfy your family with just one dish!

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Course: Dinner

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 360

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Ingredients

Chicken

1.5 pounds chicken breast cut into bite sized cubes
zest and juice of 1 lemon
2 tbsp olive oil
1 teaspoon kosher salt
1 teaspoon minced garlic cloves
¼ teaspoon black pepper
1 tbsp apple cider vinegar

Vegetables

1.5 pounds baby potatoes cut in half
½ medium red onion cut into long thin slices
1 pound asparagus cut into 2-3 inch pieces
4 tbsp olive oil
zest and juice of 1 lemon
2 tbsp fresh parsley chopped finely
1 teaspoon minced garlic cloves
¼ teaspoon dry ground thyme
1 teaspoon dried oregano
¼ teaspoon onion powder
1/8 teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

In a bowl that can be covered, mix together all ingredients for the chicken, except for the chicken. Once well mixed, place chicken in bowl and stir to ensure that all pieces are coated. Cover and place in refrigerator for at least 1 hour.
Preheat oven to 425 degrees. Line a large baking sheet (~13” x 17”) with aluminum foil or a silicone baking mat.
Prepare vegetables: Place vegetables in a medium sized bowl. In a small bowl, stir together olive oil, lemon juice, lemon zest, parsley, and garlic cloves. Pour over vegetables and stir to ensure all vegetables are coated. Spread vegetables evenly over prepared baking sheet.
In a small bowl, mix together thyme, oregano, onion powder, paprika, salt, and pepper. Sprinkle evenly over vegetables on pan.
Remove chicken from marinade and place chicken pieces evenly among vegetables.
Bake for 15 minutes, then remove pan from oven and stir the chicken and vegetables. Return to oven and bake for another 10-15 minutes, or until chicken is cooked through (no longer pink in the middle), and vegetables are softened and starting to brown.