A pan with a plan: Baked Lemon Chicken. It cooks together on a single sheet pan, includes servings of healthy veggies, and tastes extra fresh and peppy, thanks to the dynamic duo of lemon and garlic.
If ever a meal were made for weeknights, this easy baked lemon chicken recipe would be it!
This healthy lemon chicken recipe is one of the easiest dinners I’ve ever made, and I wouldn’t change a single thing about it.
- The only major flavor players are lemon, garlic, and rosemary, because that’s all the recipe needs.
- The potatoes and asparagus are ideal for spring, the chicken is tender and juicy, and the sheet-pan cooking method is near foolproof.
Sheet-pan-style suppers like this baked lemon chicken and potatoes are one of my favorite ways to cook, especially on busy weeknights.
I usually opt for sheet-pan chicken (see Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts; Maple Dijon Chicken and Vegetables; Sheet Pan Chicken with Rainbow Vegetables), but other proteins work well too (see Fish and Chips).
Sheet pan dinners provide an entire meal in one go, involve fewer dishes to wash, and are super adaptable to any ingredients you have on hand.
If you are out of (or don’t care for) certain vegetables, swap them out for others and adjust the cooking time accordingly.
5 Star Review
“This recipe was so yummy and so easy! The chicken came out perfectly and the potatoes and asparagus were perfect! Highly recommend, especially if you want easy clean up!”
— Liz —
How to Make Baked Lemon Chicken
Whether you need a quick and healthy dinner (this is no slow baked lemon chicken), a great meal prep recipe, or simply don’t feel like washing dishes (me!), this healthy baked lemon chicken is here to save the day.
The Ingredients
- Chicken. Boneless, skinless chicken breast adds lean protein to the meal, making it more filling and flavorful.
- Potatoes. Once roasted, baby red potatoes become melt-in-your-mouth tender and creamy. Plus, they’re packed with potassium and antioxidants.
- Asparagus. A healthy and tasty veggie that pairs perfectly with the lemon and chicken. Asparagus is rich in folate and vitamins.
- Rosemary. Fresh rosemary adds hints of woodsy flavor.
- Spices. A simple yet flavorful combination of garlic powder, salt, and pepper works perfectly for this dish.
- Lemon. This recipe uses the juice and zest to really play up the delicious lemon flavor.
The Directions
- Roast the potatoes at 400 degrees F for 20 minutes.
- Toss the asparagus and chicken with oil and seasonings. Add them to the sheet pan with the potatoes.
- Bake lemon chicken for 15 to 20 minutes more. DIG IN!
Storage Tips
- To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Cut the asparagus, and chicken up to 1 day in advance. Refrigerate each ingredient in a separate airtight storage container until you’re ready to finish the recipe.
What to Serve with Baked Lemon Chicken
Recommended Tools to Make this Recipe
- Sheet Pan. Perfect for making this one-pan meal. Making baked lemon chicken for a crowd? Try one of these extra large sheet pans instead.
- Sharp Chef’s Knife. A sharp knife can make all the difference in your recipe prep.
- Citrus Juicer. Such a simple tool that makes a world of difference.
The Best Sheet Pan
Whether you’re making this crispy baked lemon chicken, cookies, or Oven Roasted Vegetables, this sheet pan is up for the task.
Since my dishes refuse to wash themselves, I’m glad I have this baked lemon garlic chicken breast recipe at my disposal. I’ll only have one pan to clean!
Frequently Asked Questions
Leftover baked lemon chicken can become a delicious rice dish. Try pairing your leftovers with Lemon Rice.
In this recipe, you add lemon to chicken before cooking instead of after. Lemon juice plays two critical roles in this recipe. Not only does the lemon juice help flavor the chicken, but it also tenderizes it too.
Yes, you can swap the veggies for others you have on hand. However, you’ll need to account for any difference in cook time, as some vegetables will take more or less time than those listed in this recipe.
Baked Lemon Chicken
Ingredients
- 1 pound baby red potatoes cut into 1-inch pieces
- 3 tablespoons olive oil divided
- 2 tablespoons chopped fresh rosemary divided
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 2 pounds thin asparagus tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 large lemon juice and zest (you should have about 1/4 cup lemon juice total)
Instructions
- Place a rack in the center of your oven, then preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with nonstick spray. Place the potatoes in the center and top with 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into an even layer. Place in the oven and roast for 20 minutes.
- Meanwhile, place the asparagus, chicken, and garlic powder in a large bowl. Drizzle with the lemon juice and add the lemon zest, remaining 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then transfer to the baking pan with the potatoes. With a spatula, loosely toss the ingredients so that they are evenly combined and spread into an even layer. Overlap the chicken as little as possible.
- Return the pan to the oven and bake an additional 15 to 20 minutes, until the chicken is cooked through, stirring once or twice throughout. The asparagus may release some liquid, which you can carefully pour off the pan, or use a slotted spoon or spatula to serve so that you do not get this liquid on your plate. Enjoy hot.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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This was absolutely excellent, herbs and seasoning spot on! I will definitely make again. I did not have a lemon so used bottled lemon juice. I did have to do the potatoes separately because there was not nearly enough room on one sheet pan for everything. Also because the asparagus did give off juice like you said, I did drain it and put the asparagus and chicken on broil for a few minutes to brown because of a finicky husband. I would recommend everyone try this you will not be disappointed. Just delicious, I’d give it 10 stars if I could.
I’m SO happy that you enjoyed the recipe, Bebe! Thank you for sharing this kind review!
We used different vegetables in this, that we had in the refrigerator and it was great. I will be made again.
I’m so happy that you enjoyed the recipe, Elizabeth! Thank you for sharing this kind review!
Hi Erin, This recipe looks good but I would like to cook the chicken breasts whole and not cut them up. Would this change the temperature and/or the amount of time they should be cooked with the asparagus? Thanks.
Hi Diana! I’ve never tried the recipe this way, so I can’t offer exact timing. If you decide to experiment, I’d love to hear how it goes!
The chicken had nice flavor. However, I don’t think that that these are meant to be baked together.
I’m sorry that this recipe wasn’t to your tastes, Courtney. I (and many other readers) have really enjoyed it, so I truly wish it would’ve been a hit for you too!
Made this for my family tonight……BIG hit!! Family raved! It was easy to put together, easy to clean up, copied recipe exactly and absolutely delicuous!! Thank you, we will be trying the fall chicken one pan next ??
I’m so happy that you enjoyed it, Danielle! Thank you for sharing this kind review!
My family loved it. Made exactly as described. Will make again soon. Fresh lemon and rosemary were so tasty.
I’m so happy that you enjoyed it, Karen! Thank you for sharing this kind review!
This looks amazing. I’m not a fan of asparagus. Any suggestions for vegetables that would pair well with this recipe?
Thank you.
Hi Lori! Other readers have reported success with using both potatoes and fresh green beans. I hope you enjoy it!
Thank you Erin. If I use fresh green beans do I need to adjust the time?
Hi Lori! I haven’t tried the recipe with them myself, but other readers have used the cooking time listed with success. I hope you enjoy it!
This was SO GOOD! I marinated the chicken in the lemon juice, lemon zest, olive oil, rosemary, salt and pepper mixture for several hours (not planned; I started dinner prep early and had to step away for longer than expected), and I substituted onion powder for garlic powder due to dietary restrictions. The chicken turned out so flavorful, and the potatoes and asparagus were cooked just the right amount. Will definitely make again!
I’m so happy that you enjoyed the recipe, Janice! Thank you for sharing this kind review!
I’m not one for writing recipe reviews, but Erin deserves 5 stars for this one! It hits all 3 of my requirements for a perfect dinner: delicious, healthy and one-pan cleanup. As it was roasting in the oven, my husband of nearly 50 years kept saying how good it smelled, and he never said that before! We liked it so much, I sent the recipe to his sister up in NY. This one is definitely a keeper!
I’m so happy that you enjoyed it, Linda! Thank you for sharing this kind review!
Perfectly perfect! I used russet potatoes as I had them on hand. The fresh rosemary on the potatoes and the lemon on the chicken and asparagus made a perfectly tasty combination. Easy. Delicious. Quick. One pan. Great on calories. It just doesn’t get any better!
I’m so happy that you enjoyed the recipe, Tracy! Thank you for sharing this kind review!
I made this and it went over really well! We killed the left overs by adding garlic sausage medallions.
We have fixed it twice now and batch 3 is in the oven!! This time we are substituting pork loin medallions for the chicken . We love it!
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
This was delicious and so easy to put together. I was a concerned that the asparagus might be overcooked but it was perfect – nice texture and not overcooked at all. Excellent flavors, the lemon zest and juice really rounded it off. This is a keeper.
Hi Jean! So glad you enjoyed the recipe! Thank you for this kind review!
Making this for a family whose infant just had surgery. Mom isn’t consuming dairy due to the baby having a dairy allergy and she is nursing, so this is perfect. So excited to give it a try!
Hope everyone enjoys it Joni! Thanks!
This recipe was so yummy and so easy! The chicken came out perfectly and the potatoes and asparagus were perfect! Highly recommend, especially if you want easy clean up!
Hi Liz! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent including with addition of red onion.
I’m so happy that you enjoyed it, Rebecca! Thank you for sharing this kind review!
Hi Erin! This recipe sounds delicious! Have you ever made this using parchment paper kn the sheet pan?
Hi Judy, I have not used parchment paper in this recipe before. If you decide to experiment with it, let me know how it goes!
I’ve made this baked sheet pan Lemon Chicken numerous times now. Even if it’s not spring, it make us feel like it is. My family loves the fresh lemon/rosemary/garlic flavors and in addition to that, I love the east prep, the healthy meal and the easy clean up! Thanks for a great recipe!
Hi JG! So glad you enjoyed the recipe! Thank you for this kind review!
This is delicious. I had asparagus and potatoes, but needed to use other veg. I roasted Brussel sprouts early with potatoes, added red pepper chunks, quartered huge button mushrooms, yellow squash with the chicken and asparagus. Did not have rosemary, so I sprinkled a bit of oregano and red pepper flakes. Wow! Served with a bit of less sodium soy and rice to soak up the delicious juices. I intended to follow recipe to the letter but the additional veggies were such a hit! Thanks for the recipe!
Hi Jayne! So glad you enjoyed the recipe! Thank you for this kind review!
While it’s easy to prepare everything needed to cook an additional 30 minutes
I’m sorry to hear you had trouble with the recipe, Shari. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
Turned out great. I substituted carrots for the asparagus and it was all very delicious and healthy. :-)
Hi Kathy! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the substitution!