This lemon chicken sheet pan dinner features juicy chicken, tender potatoes and zucchini, and lots of bright lemon flavor! Because it's a one-pan dinner, clean-up couldn't be any easier!
Course: Main Dish
Keyword: healthy chicken recipe, lemon chicken, one pan dinners, sheet pan dinner
Author: Julie Clark
2-3teaspoonsdried rosemary leaves
2large lemons(1 juiced and 1 sliced)
3baking potatoes(cut into 1/2 inch slices)
1large zucchini(cut into ½ inch slices)
salt and pepper for topping the veggies before they bake(to taste)
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.
Place a lemon wedge under the edge of each chicken piece to create a space for even cooking.If you'd like a more golden brown color, place the sheet pan (uncovered) under a broiler for a few minutes.Add fresh rosemary to the pan for more flavor. (optional)