This lemon chicken sheet pan dinner is a healthy chicken recipe featuring juicy chicken with lots of bright lemon flavor. The addition of tender potatoes and zucchini make the sheet pan chicken a complete meal. And because it’s a one-pan dinner, clean-up is super easy!
This easy lemon chicken recipe makes a delicious and easy weeknight dinner, yet it’s impressive enough to serve to guests.
Baking a complete meal together on one pan saves so much time, especially with the clean-up!
This recipe uses chicken quarters. When I first saw these huge pieces of bone-in chicken in the store, I wasn’t quite sure what to think. But season them simply and they are DELICIOUS. Tender and juicy.
Who created sheet pan dinners?
We aren’t sure who first came up with sheet pan dinner ideas, but we love that they did! Sheet pan meals are easy to make and aren’t limited to main dishes, either; you can make sheet pan appetizers, too.
We’ve seen sheet pan supper ideas for meals like pork chops, baked chicken thighs, and even meatloaf! Sheet pan appetizers like loaded nachos are great for parties and for serving a crowd. You can even serve them directly from the sheet pan!
Need a large sheet pan? We have this one and love it. It comes with the wire rack so your sheet pan dinner doesn’t get too soggy.
Is lemon chicken healthy?
Yes, this lemon chicken sheet pan dinner is very healthy!
In general, baked chicken is much healthier than fried or pan-seared chicken. This recipe uses chicken quarters, which have dark and white meat pieces. To make the lemon chicken sheet pan dinner healthier, you can make it using just chicken breasts.
Another idea for a healthy ingredient swap is to use sweet potatoes instead of russets. Sweet potatoes are a little lower in carbs and calories, and higher in vitamins A and C.
How to Make Sheet Pan Chicken
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Preheat oven to 375 degrees Fahrenheit.
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Brush chicken with 1 ½ tablespoons of olive oil.
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In a small bowl, mix together the rosemary, garlic, salt and pepper. Mix well.
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Sprinkle the seasoning over the chicken, then sprinkle the juice of 1 lemon over the chicken.
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Place lemon slices, zucchini and potatoes and chicken quarters as evenly as possible on the baking sheet. Arrange them to try and create an even layer. (It’s okay for the zucchini to lay over the potatoes.)
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Sprinkle vegetables with remaining olive oil and salt and pepper.
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Top with a loose layer of aluminum foil. Bake for 35 minutes. Remove aluminum foil, and place back into the oven until the chicken has cooked thoroughly and is golden brown, about another 15 minutes. The internal chicken temperature should read 165 degrees Fahrenheit.
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If you would like the fat to drain while the chicken cooks, place a wire rack in the pan so the fat drips down.
Can I use different vegetables on this sheet pan dinner?
Not a fan of zucchini or potatoes? No worries! You can swap them out for vegetables like carrots, asparagus, or Brussels sprouts. Really, as long as the veggie is one that roasts well in an oven, you can use it on your lemon chicken sheet pan dinner.
Can I use boneless skinless chicken breasts for this sheet pan dinner?
Yes! You can use any cut of chicken that you’d like. You’ll have to watch the baking time closely so you don’t overcook the chicken. Remember to always cook chicken to 165 degrees F internal temperature.
What to serve with a sheet pan dinner?
The awesome thing about sheet pan dinners is that it’s a one-stop meal. Everything is on the pan! If you’d like, you could serve a garden salad, fruit salad and some homemade rolls with this chicken dinner.
Have you ever made a sheet pan dinner? If so, what are your favorite sheet pan meals?
Lemon Chicken Sheet Pan Dinner
Ingredients
- 3 tablespoons olive oil (divided)
- 4 chicken quarters
- 2-3 teaspoons dried rosemary leaves
- 1 teaspoon garlic powder
- 1 teaspoons salt
- 1/2 teaspoon black pepper
- 2 large lemons (1 juiced and 1 sliced)
- 3 baking potatoes (cut into 1/2 inch slices)
- 1 large zucchini (cut into ½ inch slices)
- salt and pepper for topping the veggies before they bake (to taste)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Brush chicken with 1 ½ tablespoons of olive oil.
- In a small bowl, mix together the rosemary, garlic, salt and pepper. Mix well.
- Sprinkle the seasoning over the chicken, then sprinkle the juice of 1 lemon over the chicken.
- Place lemon slices, zucchini and potatoes and chicken quarters as evenly as possible on the baking sheet. Arrange them to try and create an even layer. (It's okay for the zucchini to lay over the potatoes.) Sprinkle vegetables with remaining olive oil and salt and pepper.
- Top with a loose layer of aluminum foil. Bake for 35 minutes. Remove aluminum foil, and place back into the oven until the chicken has cooked thoroughly and is golden brown, about another 15 minutes. The internal chicken temperature should read 165 degrees Fahrenheit.
- Serve.
Notes
Nutrition
Maybe I used too many vegetables, but it took 3 times as long to cook, and I finally had to go to 425, then 450. Next time maybe I’ll cut squash thicker and potatoes thinner–that’s what took longest to cook. I put sprigs of rosemary and lemon slices under chicken. I put all veggies in a bowl with some garlic and olive oil to coat rather than pan. Next time I’d use foil instead of parchment so I could’ve placed under broiler. Tasted good though.