Sheet Pan Lemon Garlic Chicken Dinner

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Delicious easy tender chicken breasts baked to perfection and loaded with lemon garlic flavor with potatoes and asparagus for a complete dinner on just one sheet pan!

a sheet pan with baked chicken breasts, potatoes, lemon slices, and asparagus on it
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Sheet pan Lemon Garlic Chicken, Potatoes, and Asparagus Dinner

Alright, folks, let’s talk about a dinner that’s as easy-breezy as a summer afternoon – sheet pan lemon garlic chicken, potatoes, and asparagus! Imagine this: you toss some chicken, spuds, and those fancy green asparagus fellas on a single sheet pan, give ’em a quick marinade with zesty lemon and garlic, and let the oven do its thing. Voila! Dinner practically makes itself, and you get a pat on the back for being a kitchen rockstar.

Now, let’s be real – back-to-school season can be a tornado of chaos. Homework, school runs, and extracurricular shenanigans take over, leaving you wondering if you’re a chef or an event coordinator. That’s where sheet pan dinners swoop in like caped crusaders. They’re like your culinary sidekicks, making sure you don’t have to juggle pots and pans after a long day.

Picture this: you stroll in after a day of grown-up responsibilities (or wrangling kids, hats off to you), and there it is – your sheet pan masterpiece, all golden and aromatic. The chicken is juicy, the potatoes are crisp, and the asparagus? Well, they’re like the veggie equivalent of a mic drop – tender yet still with that snappy crunch. And did I mention? Cleanup? A breeze. Just one pan, a quick wash, and you’re in your PJs watching your favorite show in no time.

Sheet pan dinners, my friends, are the secret weapon against weeknight madness. They let you flex your kitchen muscles without breaking a sweat. So, when the school bells start ringing and life’s pace hits warp speed, remember – dinner doesn’t have to be a plot twist. It can be as simple as tossing everything on a sheet pan and letting the oven work its magic. Easy, peasy, lemon-squeezy!

a black plate with baked chicken breasts, potatoes, lemon slices, and asparagus on it

How to Make Lemon Garlic Sheet Pan Dinner

To make this recipe, we will need the following ingredients:

  • Boneless, Skinless Chicken Breasts: The canvas of the dish, these chicken breasts are the protein-packed stars. They provide a neutral base that absorbs the lemony and garlicky goodness while remaining tender and succulent.
  • Lemons (Juiced and Sliced): Lemons serve a dual role. The freshly squeezed lemon juice acts as a tangy marinade, infusing the chicken with zesty brightness. The lemon slices, when roasted, caramelize slightly, releasing their natural sweetness and subtle bitterness, adding layers of complexity to the dish.
  • Minced Garlic: A flavor powerhouse, minced garlic lends its robust and aromatic essence to the dish. As it mingles with the other ingredients and roasts, it mellows into a savory richness that permeates every bite.
  • Olive Oil: The unsung hero that binds the flavors together, olive oil not only prevents the chicken from drying out but also carries and distributes the flavors of the herbs and spices.
  • Honey: This touch of sweetness balances the tang of the lemon and the pungency of the garlic, creating a harmonious blend that enhances the overall flavor profile.
  • Dried Oregano: A sprinkle of dried oregano introduces earthy and herbaceous notes that complement the citrus and garlic. It adds depth to the dish, taking it beyond ordinary chicken and potatoes.
  • Paprika: With its smoky undertones, paprika adds a hint of warmth and color. It brings a subtle layer of complexity, enhancing the overall appeal.
  • Salt and Black Pepper: These essential seasonings elevate the natural flavors of the ingredients. Salt balances the dish’s flavors, while black pepper provides a gentle kick of heat.
  • Garlic Powder (Topping): The final flourish, garlic powder, adds an extra layer of garlic goodness. When sprinkled on top before roasting, it forms a crispy, aromatic crust that’s a delightful surprise in every bite.
  • Baby/Petite Potatoes: These little gems are like creamy nuggets of comfort. As they roast alongside the chicken, they soak up the flavors of the marinade, becoming tender on the inside while developing a golden, slightly crispy exterior.
  • Asparagus: Bringing a burst of vibrant green and a touch of freshness, asparagus adds a crisp contrast to the ensemble. It cooks to perfection, retaining its bright color and a gentle crunch.
  • Fresh Parsley: The finishing touch, chopped fresh parsley, contributes a burst of freshness and a pop of color. It ties the entire dish together and adds a touch of herbal brightness.

Once you’ve gathered your ingredients, we will use the following process:

  1. Preheat the oven to 400°F and set out a baking sheet.
  2. In a small bowl, whisk together the juice of 1 lemon, minced garlic, olive oil, honey, dried oregano, paprika, salt, and black pepper until well combined.
  3. Place the chicken breasts on the baking sheet and brush the garlic mixture all over the chicken. Top chicken with garlic powder.
  4. Place the potatoes and asparagus around the chicken on the baking sheet in an even layer. Brush the extra marinade on the vegetables. Arrange the lemon slices over the chicken and vegetables.
  5. Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Sprinkle fresh parsley over the top and serve.
baked chicken breasts, lemon slices potatoes, and asparagus on a baking sheet

Tips and Tricks for Perfect Lemon Garlic Chicken Sheet Pan Dinner

Marinate for Flavor Infusion: Allow the chicken to marinate in the lemon juice, minced garlic, olive oil, honey, and dried oregano for at least 30 minutes, or ideally, a few hours. This infuses the meat with the bright, tangy flavors and enhances its tenderness.

Adjust Cooking Times: Since chicken breasts vary in size, cooking times might differ. Check the thickest part of the chicken with a meat thermometer; it should reach an internal temperature of 165°F (74°C).

Layering: Arrange the lemon slices beneath and on top of the chicken. This not only infuses flavor but also prevents the chicken from sticking to the pan and drying out.

Uniform Sizing: If using baby potatoes, halve them so they cook evenly with the chicken and asparagus. Uniform sizing ensures everything cooks at the same rate.

Asparagus Placement: Place the asparagus around the chicken, as it cooks faster. This prevents overcooking and maintains its vibrant color and crispness.

Preheat the Pan: Preheat the sheet pan in the oven before adding the ingredients. This helps achieve a slight sear on the chicken and potatoes upon contact.

Space Matters: Ensure there’s some space between the ingredients on the sheet pan. Overcrowding can lead to uneven cooking and steaming instead of roasting.

Drizzle Evenly: Drizzle the olive oil mixture evenly over the chicken, potatoes, and asparagus. This ensures all components are well-seasoned and contribute to the overall flavor profile.

Broil for Crispy Finish: For a crispier exterior, broil the dish for a couple of minutes at the end of the cooking time. Keep an eye on it to prevent burning.

Fresh Garnishes: Don’t skip the fresh parsley garnish—it adds a burst of color, freshness, and a subtle herbaceous note that enhances the dish’s appeal.

Rest Before Serving: Allow the chicken to rest for a few minutes after removing it from the oven. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.

Customization: Feel free to customize the seasoning to your taste. If you prefer a spicier kick, you can add a pinch of red pepper flakes to the marinade.

Use Parchment Paper: If you’re concerned about sticking, consider using parchment paper on the sheet pan. This can make cleanup easier.

One-Pan Meal: Remember that this dish is a one-pan wonder, simplifying both preparation and cleanup. However, if you’re cooking for a larger crowd, you might need multiple sheet pans to prevent overcrowding.

Double the Recipe: If you’re feeding a larger group, double the recipe and use two separate sheet pans to ensure even cooking and optimal results.

baked chicken breasts, lemon slices potatoes, and asparagus on a baking sheet

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! You can use boneless, skinless chicken thighs instead of chicken breasts. Just keep in mind that thighs might have a slightly different cooking time, so adjust accordingly to ensure they reach an internal temperature of 165°F (74°C).

Can I substitute fresh garlic for minced garlic?

Yes, you can use fresh minced garlic instead of pre-minced garlic. Use about 1 clove of minced garlic for every teaspoon of pre-minced garlic.

Can I use different vegetables?

Certainly! While the recipe calls for asparagus and baby potatoes, you can experiment with other vegetables like bell peppers, broccoli, carrots, or green beans. Just consider the cooking time needed for the chosen vegetables.

Can I make the marinade in advance?

Yes, you can prepare the marinade in advance and store it in an airtight container in the refrigerator. When ready to use, give it a good stir before marinating the chicken.

Can I omit the honey?

If you prefer to omit the honey, you can do so. The honey adds a touch of sweetness to balance the flavors, but the dish will still be delicious without it.

Can I use fresh oregano instead of dried oregano?

Yes, you can substitute fresh oregano for dried oregano. Use about three times the amount of fresh oregano compared to dried oregano, as fresh herbs are milder.

How can I prevent the chicken from drying out?

To prevent the chicken from drying out, make sure not to overcook it. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Marinating the chicken also helps keep it juicy.

Can I use lemon zest in addition to lemon juice?

Yes, you can definitely add some lemon zest to the marinade for an extra burst of citrus flavor. Just be mindful not to use too much, as lemon zest can be quite potent.

Can I use different types of potatoes?

Certainly! You can use different types of potatoes, such as russet, Yukon gold, or even sweet potatoes. Just make sure to adjust the cooking time if using larger or denser potatoes.

How can I prevent the asparagus from becoming too soft?

To prevent the asparagus from becoming too soft, add it to the sheet pan during the last 10-15 minutes of roasting. This will ensure it retains its crispness and vibrant color.

Can I use other herbs for garnish instead of parsley?

Absolutely! If you’re not a fan of parsley, you can use other fresh herbs like chives, thyme, or cilantro for a different burst of flavor and color.

Can I make this recipe dairy-free?

The recipe is already dairy-free as written, so you don’t need to make any adjustments.

baked chicken breasts, lemon slices potatoes, and asparagus on a baking sheet

What to Serve With Lemon Garlic Chicken Sheet Pan Dinner

Rice or Quinoa: A simple serving of fluffy rice pilaf or nutty quinoa can absorb the flavorful juices from the chicken and vegetables, creating a hearty and satisfying base.

Couscous: Light and fluffy couscous pairs well with the juicy chicken and adds a Mediterranean touch to the meal.

Roasted Vegetables: If you’re looking to up your vegetable game, serve the chicken with a side of additional roasted vegetables. Brussels sprouts, carrots, or cauliflower are excellent options.

Salad: A refreshing salad balances the richness of the chicken. Opt for a simple green salad with a lemony vinaigrette, or a Greek salad with feta cheese and olives for a Mediterranean twist.

Steamed Broccoli or Green Beans: A side of steamed vegetables provides a fresh and vibrant contrast to the savory chicken.

Mashed Potatoes: Creamy mashed potatoes can be a comforting addition, offering a velvety texture that complements the chicken.

Crusty Bread: Slices of crusty bread are perfect for sopping up the delicious juices left on the sheet pan.

Pasta: Light pasta like angel hair or linguine with a drizzle of olive oil and a sprinkle of lemon zest can be a simple and tasty side.

Hummus and Pita: For a Mediterranean-inspired meal, serve with hummus and warm pita bread for dipping and scooping.

Grain Salad: A flavorful grain salad with ingredients like farro, quinoa, roasted vegetables, herbs, and a lemony dressing can make a wholesome and satisfying side.

Fruit Salsa: A fruit salsa made with ingredients like mango, pineapple, red onion, and cilantro can add a sweet and tangy element to the meal.

Yogurt Sauce: A dollop of yogurt mixed with herbs, garlic, and lemon juice can serve as a cooling and tangy side sauce.

baked chicken breasts, lemon slices potatoes, and asparagus on a baking sheet

Lemon Garlic Chicken Sheet Pan Dinner

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baked chicken breasts, lemon slices potatoes, and asparagus on a baking sheet

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baked chicken breasts, lemon slices potatoes, and asparagus on a baking sheet
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Lemon Garlic Chicken Sheet Pan Dinner

A complete chicken breast dinner – with potato and asparagus sides – baked in a delicious lemon butter seasoning and baked to perfection!
Course Chicken
Cuisine One Pot
Keyword asparagus, baked, chicken, chicken breast, main dish, one pot, potato, sheet pan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 461kcal
Author Courtney O’Dell

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 lemons 1 juiced and 1 sliced
  • 4 garlic cloves minced
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Garlic powder for topping to taste
  • 1 pound baby/petite potatoes halved (I used gold and red)
  • 1 bunch asparagus trimmed
  • Fresh parsley chopped for garnish

Instructions

  • Preheat the oven to 400°F and set out a baking sheet.
  • In a small bowl, whisk together the juice of 1 lemon, minced garlic, olive oil, honey, dried oregano, paprika, salt, and black pepper until well combined.
  • Place the chicken breasts on the baking sheet and brush the garlic mixture all over the chicken. Top chicken with garlic powder.
  • Place the potatoes and asparagus around the chicken on the baking sheet in an even layer. Brush the extra marinade on the vegetables. Arrange the lemon slices over the chicken and vegetables.
  • Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Sprinkle fresh parsley over the top and serve.

Nutrition

Serving: 1g | Calories: 461kcal | Carbohydrates: 34g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 102mg | Sodium: 368mg | Fiber: 4g | Sugar: 7g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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