Best 5 Sheet Pan Lemon Garlic Chicken Recipes

Feast your taste buds on a culinary journey with our tantalizing Sheet Pan Lemon Garlic Chicken. This delectable dish promises a symphony of flavors, where tender chicken mingles with a zesty lemon-garlic sauce, all roasted to perfection on a single sheet pan. Our carefully curated collection of recipes offers variations to suit every palate, from a classic lemon-garlic marinade to a tangy lemon-herb version. Each recipe is meticulously crafted to deliver a burst of citrusy freshness, balanced by savory garlic notes, and complemented by aromatic herbs. The result? A juicy, succulent chicken dish that will leave you craving for more. Whether you're a seasoned home chef or just starting your culinary adventure, these recipes guarantee an effortless and flavorful meal that will impress your friends and family.

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CRISPY PARMESAN BAKED CHICKEN WITH VEGGIES (MILANESE)

Crispy Parmesan Baked Chicken with Veggies (Milanese) image

Crispy Parmesan Baked Chicken & Veggies flavoured with lemon and garlic is a complete dinner with potatoes and green beans smothered in a garlic butter sauce! A CAFEDELITES© ORIGINAL RECIPE

Provided by Karina

Categories Dinner

Time 35m

Number Of Ingredients 13

Ingredients

1 large egg
2 tablespoons lemon juice ((or juice of 1/2 a lemon))
2 teaspoons minced garlic
1/2 tablespoon fresh chopped parsley
1/2 teaspoon each salt and pepper (, to season)
1/2 cup breadcrumbs
1/3 cup fresh grated parmesan cheese
4 skinless (, boneless chicken breasts (or thighs))
8-10 (1 pound \| 500 g) baby potatoes, quartered
1/2 cup butter (, melted)
2 teaspoons minced garlic
salt to taste
1 pound \| 500 g green beans (, cut into thirds)

Steps:

Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
In another bowl, combine the breadcrumbs with the parmesan cheese.
Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
Bake in preheated oven for 15 minutes.
Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
Sprinkle with fresh chopped parsley (optional), and serve immediately.

Nutrition Facts : Calories 502 kcal, Carbohydrate 41 g, Protein 33 g, Fat 22 g, SaturatedFat 17 g, Cholesterol 216 mg, Sodium 852 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

LEMON-THYME SHEET PAN CHICKEN AND POTATOES

Lemon-Thyme Sheet Pan Chicken and Potatoes image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons roughly chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds)
2 pounds red potatoes (6 medium), cut into 1-inch pieces
1 red onion, sliced
2 tablespoons finely chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F.
Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

LEMON GARLIC CHICKEN (MARINADE OR SHEET PAN)

Lemon Garlic Chicken (Marinade or Sheet Pan) image

This Lemon Garlic Chicken is the ultimate easy weeknight dinner with just minutes of hands-on prep and 20 minutes of marinating time! With a quick dunk in the lemon, garlic, herb bath, the chicken emerges crazy juicy and layered with complex flavor. You can just cook the chicken (grill or skillet) or I highly suggest baking it with buttery, golden baby potatoes and crisp-tender broccoli spiked with lemon garlic goodness for easy cleanup and a complete meal-in-one! No matter how you serve this easy Lemon Garlic Chicken recipe, everyone will be singing your praises, and licking their plates.

Provided by Jen

Number Of Ingredients 18

Ingredients

1 ½- 2 pounds boneless skinless chicken thighs (see notes for breasts)
1 pound baby Dutch potatoes, quartered, halved if super small
3 cups broccoli florets
1/3 cup olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
1 tablespoon Dijon mustard
1 tsp EACH salt, pepper, dried basil, dried oregano, onion powder
1/2 tsp EACH paprika, ground cumin, dried thyme, sugar
1 cup Greek yogurt or sour cream
1/4 cup finely, freshly grated Parmesan
1/4 cup chopped parsley
1 tablespoon lemon juice
1 tablespoon chopped chives (optional)
1 tablespoon minced dill (optional)
1/4 tsp EACH salt, ground cumin
1/8 teaspoon pepper

Steps:

Preheat oven to 400 degrees F.
Combine the Lemon Garlic Marinade ingredients in a freezer size sealable bag. Remove 2 tablespoons to use later for the veggies. Add the chicken to the bag, seal, and turn to coat. Let the chicken marinate at room temperature for 20 minutes while you cook the potatoes or up to 4 hours in the refrigerator.
Line a large sheet pan with sides (15x21-inches) with foil and spray with cooking spray for easy cleanup.
Add the potatoes, 1 tablespoon reserved marinade (never touched by the chicken) and ¼ teaspoon salt. Toss until evenly combined then spread into an even layer. Bake potatoes at 400 degrees F for 15 minutes.
After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan. Add the broccoli and toss with 1 tablespoon of the reserved marinade. Push next to the potatoes in a single layer. Add the chicken in a single layer.
Bake uncovered at 400 degrees for 17-22 minutes or until your chicken thighs reach 170-175 degrees F or chicken cutlets reach 165 degrees F on an instant read thermometer.
Meanwhile, whip up the Yogurt Parmesan Herb Sauce by whisking all of the ingredients together. Refrigerate until ready to serve.

SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill image

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Provided by Lidey Heuck

Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice (from about half a lemon)
1 garlic clove, minced
1/2 teaspoon dried oregano
Kosher salt and black pepper
1 1/2 to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)
4 small Yukon gold potatoes (about 1 pound), cut into 3/4-inch pieces
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fresh dill

Steps:

In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS

Sheet-Pan Lemony Chicken With Brussels Sprouts image

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter or ghee, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely chopped
Kosher salt and black pepper
3 tablespoons plus 1 teaspoon olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed
1 small red onion, peeled, quartered and cut into 1-inch wedges
1/2 teaspoon red-pepper flakes
1/4 cup grated Parmesan

Steps:

Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.

Tips:

Use a variety of vegetables. This recipe is a great way to use up leftover vegetables. Some good options include broccoli, carrots, zucchini, and potatoes.
Don't overcrowd the pan. Make sure to leave enough space between the chicken and vegetables so that they can cook evenly.
Season the chicken and vegetables well. This will help them to develop flavor as they cook.
Roast the chicken and vegetables until they are tender. The chicken should be cooked through and the vegetables should be slightly caramelized.
Serve the chicken and vegetables with your favorite sides. Some good options include rice, pasta, or roasted potatoes.

Conclusion:

This sheet pan lemon garlic chicken recipe is a quick and easy way to make a delicious and healthy meal. It's perfect for busy weeknights or for when you're entertaining guests. The chicken is juicy and flavorful, and the vegetables are roasted to perfection. This recipe is sure to become a favorite in your household.