Sheet Pan Lemon Garlic Chicken

Name: Sheet Pan Lemon Garlic Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup olive oil; Juice and zest of 2 lemons; 4 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups broccoli florets; 1 cup cherry tomatoes, halved; 1 red bell pepper, sliced; 1 medium red onion, sliced

Highlighted under: Comfort Food

A delicious and easy one-pan meal featuring tender chicken marinated in a zesty lemon garlic sauce, roasted alongside vibrant vegetables for a complete dinner.

Created by

Emily

Last updated on 2025-12-24T22:50:27.694Z

This Sheet Pan Lemon Garlic Chicken is the perfect solution for busy weeknights. The vibrant flavors of lemon and garlic complement the juicy chicken, while the roasted vegetables add a nutritious touch.

        Why You'll Love This Recipe
        Bright and zesty flavor that elevates the dish
Minimal cleanup with just one pan
Versatile; customize with your favorite vegetables

      

The Magic of Marination

Marinating the chicken is a crucial step that infuses the meat with a burst of flavor. The combination of lemon juice, garlic, and herbs creates a zesty marinade that not only tenderizes the chicken but also elevates its taste. Allowing the chicken to soak in this vibrant mixture for at least 15 minutes can make a significant difference in flavor. For an even deeper taste, consider marinating the chicken for a few hours or overnight in the refrigerator.

When marinating, ensure that all parts of the chicken are coated evenly. This not only enhances the flavor but also helps in achieving a beautiful golden-brown color when roasted. Remember, the longer you marinate, the more pronounced the flavors become, making each bite a delight.

Choosing Your Vegetables

One of the best aspects of this sheet pan meal is its versatility. The vegetables used can be easily swapped based on what’s in season or your personal preferences. While broccoli, cherry tomatoes, red bell pepper, and red onion create a colorful and nutritious medley, feel free to experiment. Zucchini, asparagus, or even sweet potatoes can make excellent substitutes.

When selecting vegetables, aim for a mix of textures and colors. This not only makes the dish visually appealing but also ensures a variety of nutrients. Remember to cut the vegetables into similar sizes for even cooking, allowing all components to roast beautifully together.

Perfect Pairings

This Sheet Pan Lemon Garlic Chicken pairs wonderfully with a variety of sides. For a light and refreshing addition, consider serving it with a simple green salad dressed in lemon vinaigrette. The citrus in the salad will complement the chicken beautifully, enhancing the overall experience.

If you're in the mood for something heartier, consider serving it over a bed of fluffy quinoa or brown rice. These grains will soak up the delicious juices from the chicken and vegetables, making every bite satisfying. For a low-carb option, cauliflower rice is a fantastic alternative that keeps the meal light yet filling.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1/4 cup olive oil
Juice and zest of 2 lemons
4 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste

For the Vegetables

2 cups broccoli florets
1 cup cherry tomatoes, halved
1 red bell pepper, sliced
1 medium red onion, sliced

Make sure to adjust the seasoning according to your taste!

Instructions

Marinate the Chicken

In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Add the chicken breasts and coat well. Let it marinate for at least 15 minutes.

Prepare the Vegetables

While the chicken is marinating, preheat your oven to 400°F (200°C). On a sheet pan, toss the broccoli, cherry tomatoes, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper.

Bake Everything Together

Place the marinated chicken on the sheet pan with the vegetables. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.

Serve

Remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious sheet pan meal!

Pair this dish with rice or a fresh salad for a complete meal!

Frequently Asked Questions

Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs are a great alternative and will provide a richer flavor. Just keep an eye on the cooking time, as they may take a bit longer to cook through compared to boneless, skinless breasts.

How can I store leftovers? If you have any leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave to maintain the chicken's juiciness and the vegetables' texture.

Nutritional Benefits

This dish is not only delicious but also packed with nutrients. The chicken provides a great source of lean protein, essential for muscle repair and overall health. Meanwhile, the colorful vegetables offer a variety of vitamins and minerals, supporting a balanced diet.

Broccoli, for example, is rich in vitamins C and K, while bell peppers are loaded with antioxidants. Incorporating a diverse range of vegetables into your meals can help improve overall well-being, making this recipe a fantastic choice for both taste and health.

Questions About Recipes

→ Can I use bone-in chicken?

Yes, just adjust the cooking time to ensure the chicken is fully cooked.

→ What vegetables can I substitute?

Feel free to use any seasonal vegetables you like, such as zucchini, asparagus, or carrots.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this dish ahead of time?

Yes, you can marinate the chicken and chop the vegetables a day in advance.