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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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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: Sheet Pan Lemon Chicken with Vegetables
Servings: 6 servings
Calories: 360kcal

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.

Nutrition

Calories: 360kcal | Carbohydrates: 23g | Protein: 28g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 722mg | Potassium: 1070mg | Fiber: 4g | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 30.3mg | Calcium: 41mg | Iron: 3.1mg