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Sheet Pan Lemon Pepper Chicken Recipe
Ash Tyrrell

Sheet Pan Lemon Pepper Chicken Recipe

I made this sheet pan lemon pepper chicken 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the vegetables around the chicken in a single layer. Add lemon slices on top and around the chicken to infuse flavor while roasting.
  6. 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.
  7. 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.