I made this Sheet Pan Lemon Pepper Chicken Recipe on a busy weeknight when I wanted something comforting but not heavy. From the moment the lemon hit the hot pan, the kitchen smelled fresh and savory. I love recipes like this because everything cooks together, and the cleanup is minimal.
The chicken turns juicy, the veggies roast beautifully, and the lemon pepper flavor ties it all together. After making it once, this quickly became one of those recipes I know I’ll keep coming back to. You can also enjoy similar dishes like Grilled Zaatar Chicken Recipe for a different flavor twist.
Ingredients
Simple, fresh ingredients make this recipe shine, and each one plays an important role.
- Boneless, skinless chicken breasts – 1½ pounds (fresh chicken roasts evenly and stays juicy on a sheet pan)
- Baby potatoes – 1 pound, halved (they crisp beautifully outside while staying tender inside; cut evenly for best results)
- Green beans – 12 ounces, trimmed (fresh green beans roast better than frozen and keep a slight crunch)
- Olive oil – 3 tablespoons (helps everything roast evenly and adds richness without overpowering the lemon)
- Lemon pepper seasoning – 2 tablespoons (use a good-quality blend for bright citrus flavor and balanced seasoning)
- Fresh garlic – 3 cloves, minced (freshly minced garlic gives deeper flavor than pre-minced versions)
- Lemon – 1 large, sliced (roasted lemon slices add aroma and flavor without making the dish sour)
- Salt – ½ teaspoon, or to taste (enhances all flavors without competing with the lemon pepper)
- Black pepper – ¼ teaspoon (adds subtle warmth and balance
Note: This ingredient quantity makes about 4 servings. You can also try a seafood variation like Pesto Shrimp Mushroom Pasta Recipe if you want a lighter protein option.
Variations
This recipe is flexible, which is one reason I enjoy it so much.
- Dairy-free: The recipe is naturally dairy-free, so no changes are needed.
- Low-carb: Swap potatoes with cauliflower florets or broccoli.
- Spicy twist: Add red pepper flakes or a dash of cayenne.
- Herb boost: Toss in fresh thyme or rosemary before roasting.
- Different protein: Chicken thighs work well and stay extra juicy.
Cooking Time
Here’s a quick overview so you can plan easily.
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
Before starting, it helps to have everything ready.
- Large sheet pan – for roasting chicken and vegetables evenly
- Parchment paper or foil – for easy cleanup
- Sharp knife – to prep chicken and vegetables
- Cutting board – for safe and clean prep
- Mixing bowl – to toss ingredients with seasoning
How to Make Sheet Pan Lemon Pepper Chicken Recipe?
This section walks you through the process step by step, keeping everything simple and stress-free.
Prepare the Oven and Pan
Preheat the oven to 400°F so it’s fully hot before cooking. Line a large sheet pan with parchment paper or foil. This prevents sticking and makes cleanup quick after cooking.
Prep the Chicken
Pat the chicken breasts dry with paper towels to help them roast instead of steam. Place them on one side of the sheet pan, leaving space for vegetables.
Season the Chicken
Drizzle the chicken with olive oil and sprinkle lemon pepper seasoning, salt, and black pepper evenly. Rub gently so the seasoning coats the surface well.
Prepare the Vegetables
In a bowl, toss halved baby potatoes and green beans with olive oil, garlic, and a pinch of salt. This ensures every piece gets flavor and roasts evenly.
Arrange Everything on the Pan
Spread the vegetables around the chicken in a single layer. Add lemon slices on top and around the chicken to infuse flavor while roasting.
Roast to Perfection
Place the sheet pan in the oven and roast for about 30 minutes. Flip vegetables halfway if desired. The chicken should reach 165°F internally.
Rest Before Serving
Remove the pan from the oven and let everything rest for 5 minutes. This helps the chicken stay juicy and allows flavors to settle.
Additional Tips for Making This Recipe Better
After making this recipe several times, these little tips really improved the results for me.
- I always cut potatoes evenly so they cook at the same rate.
- I avoid overcrowding the pan to get better browning.
- I sometimes broil for 2–3 minutes at the end for extra color.
- I use fresh lemon slices instead of bottled juice for better flavor.
- I let the chicken rest before slicing so it stays moist.
How to Serve Sheet Pan Lemon Pepper Chicken Recipe?
This dish looks great straight from the oven, but a few touches make it even better. Serve it directly from the sheet pan for a rustic look, or plate it with extra lemon slices on top. I like garnishing with fresh parsley for color. It pairs well with a light side salad or warm, crusty bread to soak up the juices.
Nutritional Information
Here’s a quick nutritional snapshot per serving.
- Calories: Approximately 350 kcal
- Protein: About 35g
- Carbohydrates: Around 25g
- Fat: Roughly 12g
Make Ahead and Storage
Make Ahead
You can prep the chicken and vegetables up to 24 hours in advance. Store them separately in airtight containers in the refrigerator until ready to cook.
Storage
Leftovers keep well in an airtight container in the fridge for up to 4 days. I usually store chicken and vegetables together to keep flavors intact.
Reheating
Reheat in the oven at 350°F for 10–12 minutes for best texture. The microwave works too, but the vegetables may soften more.
Why You’ll Love This Recipe?
This recipe has become one of my favorites, and here’s why it stands out.
- It’s incredibly easy, with minimal prep and cleanup.
- Everything cooks on one pan, saving time and effort.
- The lemon pepper flavor is fresh, balanced, and crowd-pleasing.
- It’s versatile and works with many dietary preferences.
- It’s perfect for both weeknights and casual entertaining.
If you’re looking for a reliable, flavorful meal that doesn’t require complicated steps, this sheet pan lemon pepper chicken recipe is a great place to start.
Sheet Pan Lemon Pepper Chicken Recipe
Ingredients
Method
- Preheat the oven to 400°F so it’s fully hot before cooking. Line a large sheet pan with parchment paper or foil. This prevents sticking and makes cleanup quick after cooking.
- Pat the chicken breasts dry with paper towels to help them roast instead of steam. Place them on one side of the sheet pan, leaving space for vegetables.
- Drizzle the chicken with olive oil and sprinkle lemon pepper seasoning, salt, and black pepper evenly. Rub gently so the seasoning coats the surface well.
- In a bowl, toss halved baby potatoes and green beans with olive oil, garlic, and a pinch of salt. This ensures every piece gets flavor and roasts evenly.
- Spread the vegetables around the chicken in a single layer. Add lemon slices on top and around the chicken to infuse flavor while roasting.
- Place the sheet pan in the oven and roast for about 30 minutes. Flip vegetables halfway if desired. The chicken should reach 165°F internally.
- Remove the pan from the oven and let everything rest for 5 minutes. This helps the chicken stay juicy and allows flavors to settle.
Notes
- I always cut potatoes evenly so they cook at the same rate.
- I avoid overcrowding the pan to get better browning.
- I sometimes broil for 2–3 minutes at the end for extra color.
- I use fresh lemon slices instead of bottled juice for better flavor.
- I let the chicken rest before slicing so it stays moist.
