Sheet Pan Lemon Herb Chicken

$- 4 boneless, skinless chicken breasts - 4 medium potatoes, diced - 2 cups asparagus, trimmed - 1 lemon, zested and juiced - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley for garnish Gather these ingredients before you start. Each item plays a key role in creating this dish. The chicken breasts will be juicy and tender. The potatoes will get crispy on the outside and soft inside. Asparagus adds a nice crunch and bright color. The marinade brings all the flavors together. Using fresh lemon juice and zest gives a bright taste. Olive oil helps the chicken stay moist. Garlic adds depth and aroma. Herbs like oregano and thyme enhance the flavors. Paprika gives a hint of smokiness. Make sure to have salt and pepper ready for seasoning. Fresh parsley will add a pop of color on top. You can adjust these amounts based on your taste. Enjoy the joy of cooking with simple, fresh ingredients. {{ingredient_image_1}} - Preheating Oven Start by setting your oven to 425°F (220°C). This temp helps cook everything evenly and quickly. - Lining the Pan Grab a large sheet pan and line it with parchment paper. This will make cleanup easy and keep the food from sticking. - Mixing Ingredients In a small bowl, mix together lemon zest, lemon juice, olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. This blend gives the chicken a fresh and zesty flavor. - Marinating Chicken Place the chicken breasts in a large bowl or zip-lock bag. Pour about two-thirds of the marinade over the chicken. Make sure it is well-coated. Let it sit for at least 20 minutes. If you have more time, let it marinate for up to 2 hours. This adds even more flavor! - Baking Potatoes In another bowl, toss the diced potatoes with the leftover marinade. Spread them evenly on one side of the prepared sheet pan. Bake them in the oven for about 15 minutes. This will make them tender and ready to absorb all the flavors. - Adding Chicken and Asparagus While the potatoes bake, prepare your asparagus. Toss it with a drizzle of olive oil and season with salt and pepper. After 15 minutes, take the sheet pan out. Push the potatoes to one side. Place the marinated chicken on the other side. Add the asparagus around the chicken and potatoes. Return the pan to the oven and bake everything for another 20–25 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy. Once done, let the sheet pan rest for 5 minutes. Serve warm and enjoy your delicious meal! Best Practices for Marinating To get the best flavor, always marinate your chicken. Use a bowl or zip-lock bag for easy mixing and coating. Make sure the chicken is fully covered in the marinade. This helps the flavors seep into the meat. Time Recommendations Marinate the chicken for at least 20 minutes. If you have more time, let it sit for up to 2 hours. Longer marinating gives the chicken more flavor. You can do this while prepping other ingredients. Achieving Perfectly Cooked Chicken Cook the chicken until it reaches 165°F (75°C). This ensures it is safe to eat. Use a meat thermometer for accuracy. The chicken should be juicy, not dry. If you overcook it, it can become tough. Ensuring Crispy Potatoes Start baking the potatoes first to help them crisp up. Toss them in the marinade to add flavor. Spread them out on the sheet pan, so they bake evenly. Checking them often helps you achieve that golden brown look. Arranging on Serving Platter When serving, arrange the chicken, potatoes, and asparagus in a colorful pattern. This makes your meal look appealing. Drizzle any leftover pan juices over the dish for extra flavor. Garnishing Suggestions Add fresh parsley on top for a pop of color. Placing lemon wedges on the side adds brightness. These small touches make a big difference in how your dish looks and tastes. Pro Tips Marinate for Longer: For maximum flavor, let the chicken marinate for up to 2 hours. The longer it sits, the more the flavors will penetrate the meat. Use Fresh Herbs: If possible, substitute dried herbs with fresh ones. Fresh oregano and thyme will elevate the dish and add vibrant flavor. Check for Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Customize Your Veggies: Feel free to swap out asparagus for other vegetables like bell peppers or zucchini, depending on your preferences and seasonal availability. {{image_2}} You can use many other veggies with this dish. Try bell peppers, carrots, or zucchini for great flavor. Each vegetable adds a unique taste and texture. For seasonal options, consider using squash in the fall or fresh green beans in the summer. Choose what’s fresh at your market for the best taste! Mix up the herbs and spices to create new flavors. Use basil, rosemary, or dill instead of oregano and thyme. Each herb brings different notes that can change the whole dish. If you want a twist, try adding a splash of lime juice or orange zest. These citrus alternatives brighten up the meal! While chicken is a star in this recipe, you can swap it out too. Use thighs or drumsticks for a juicier bite. You can also try pork tenderloin or fish like salmon. For a plant-based option, use tofu or chickpeas. These proteins work well with the same marinade, keeping the dish tasty and fun! To store leftovers, let the dish cool first. Use an airtight container. This keeps the chicken, potatoes, and asparagus fresh. You can enjoy your meal for up to three days in the fridge. For best results, do not mix the ingredients before storing. Keep them separate to maintain texture. Recommended storage containers include glass or plastic with tight seals. These help prevent spills and keep flavors strong. Make sure to label your containers with the date. The best ways to reheat are in the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the leftovers on a baking tray. Cover them with foil to prevent drying out. Heat for about 15-20 minutes or until warm. In the microwave, use a microwave-safe dish. Heat in short bursts of 1-2 minutes. Stir in between to ensure even warming. Avoid overheating, as this can ruin the chicken's texture. To maintain flavor, add a splash of lemon juice before reheating. This brightens the dish and keeps it fresh. To freeze, let the meal cool completely. Place it in freezer-safe bags or containers. Make sure to remove as much air as possible. This prevents freezer burn and keeps food tasty. You can freeze it for up to three months. When ready to eat, thaw the meal in the fridge overnight. For quick thawing, use the microwave on defrost mode. Once thawed, reheat as mentioned above. Be sure to check that the chicken reaches 165°F (75°C) before serving. The chicken needs at least 20 minutes to marinate. If you have more time, let it sit for up to 2 hours. This longer time helps the flavors soak in well. Yes, you can use skin-on chicken. Just remember that skin can add extra fat. This can make the dish richer, but it may also change the cooking time. Check that the chicken cooks fully, reaching 165°F inside. Many sides work great with this meal. Here are some ideas: - Garlic bread - Green salad - Rice or quinoa - Roasted carrots - Steamed broccoli These sides add color and taste, making your meal even better. Using simple, fresh ingredients, this blog covers a sheet pan lemon herb chicken recipe. We discussed main ingredients like chicken and vegetables, as well as a flavorful marinade. I shared step-by-step instructions to make cooking easy. You also learned tips for marinating and cooking, plus how to present your dish beautifully. Explore variations for different veggies and proteins. Finally, you found storage and reheating tips to enjoy leftovers. This dish is tasty and flexible. You can impress your family and friends with it. Happy cooking!$

Sheet Pan Lemon Herb Chicken

A delicious and easy one-pan meal featuring marinated chicken breasts, roasted potatoes, and asparagus, all infused with lemon and herbs.

Print Recipe Save Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
4 medium potatoes, diced
2 cups asparagus, trimmed
1 whole lemon, zested and juiced
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
to taste salt and pepper
for garnish fresh parsley

Instructions

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
In a small bowl, combine lemon zest, lemon juice, olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper to create a marinade.
Place the chicken breasts in a large bowl or a zip-lock bag. Pour 2/3 of the marinade over the chicken, ensuring they are well-coated. Let it marinate for at least 20 minutes—if time permits, marinating for up to 2 hours will add more flavor.
In another bowl, toss the diced potatoes with the remaining marinade. Spread them evenly on one side of the prepared sheet pan.
Bake the potatoes in the preheated oven for about 15 minutes, allowing them to start cooking and become tender.
While the potatoes are baking, toss the trimmed asparagus with a drizzle of olive oil and season with salt and pepper. After the 15 minutes, remove the sheet pan from the oven.
Push the potatoes to one side of the pan and place the marinated chicken breasts on the other side. Add the asparagus to the sheet pan as well, arranging it around the chicken and potatoes.
Return the sheet pan to the oven and bake for an additional 20–25 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the potatoes are golden brown and crispy.
Once cooked, remove the sheet pan from the oven and let it rest for about 5 minutes.
Garnish with freshly chopped parsley and serve warm.

Notes

Arrange the chicken, potatoes, and asparagus in a colorful pattern on the serving platter, drizzling any leftover pan juices over the dish for added flavor. Add lemon wedges on the side for an extra burst of freshness.

Keyword chicken, easy dinner, herbs, lemon, sheet pan