Lemon Garlic Chicken Sheet Pan

Simple. Fresh. Dinner in one pan.

🍋 Let’s Make Something Delicious

This Lemon Garlic Chicken Sheet Pan dinner is one of those throw-it-together-and-feel-fancy kind of meals. Juicy chicken, roasted veggies, and a bright lemon-garlic flavor that brings everything to life. The best part? It all cooks on one pan, which means easy prep and barely any cleanup. Yes, please.

🍗 What You’ll Need

4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
1 bunch asparagus, trimmed
4 garlic cloves, minced
1 lemon (zested and juiced)
3 tbsp olive oil
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
Fresh parsley for garnish (optional)

all ingredients laid out on white marble counters: 4 raw bone-in, skin-on chicken thighs, halved baby potatoes, trimmed asparagus stalks, minced garlic in a small dish, lemon halves with zest, small bowl of olive oil, small bowl with dried oregano, salt, and pepper, fresh parsley bunch

💛 Why I Love This Recipe

This is a go-to dinner at my house when we’re short on time but want something fresh and flavorful. I’ve made it for friends, lazy Sundays, and even casual dinner parties.

One pan = less cleanup 🙌
Bright lemon and garlic make everything taste like sunshine
The chicken gets crispy while the veggies roast underneath
It feels fancy but takes hardly any effort
You can switch out the veggies for whatever you have

🍽️ Servings & Time

Serves: 4
Cook Time: 35 minutes
Prep Time: 10 minutes
Total Time: 45 minutes

🔬 Why This Recipe Works (Quick Science)

Bone-in, skin-on chicken stays juicy and gets that perfect crispy skin.
Lemon juice helps tenderize the meat and adds brightness.
Roasting everything together builds deep, savory flavors—like the chicken juices helping flavor the veggies.
Asparagus cooks quickly so it’s added toward the end for perfect texture.

🥘 Meal Plan Ideas

Serve with a quick side salad for a full meal.
Double the recipe and use leftovers for lunch wraps or grain bowls.
Use the cooked chicken for a next-day pasta toss with olive oil and parmesan.

❌ Common Mistakes

Putting all veggies in at the start. Asparagus gets mushy if overcooked—add it later.
Using skinless chicken. You’ll miss the crispy skin magic.
Crowding the pan. Give everything room to roast, not steam.
Skipping the lemon zest. Zest = flavor bomb.

🍴 What to Serve With

Crusty bread or garlic knots
Light couscous or quinoa salad
A chilled cucumber yogurt dip
Roasted cherry tomatoes
Fresh green salad with vinaigrette

🍋 Instructions

1. Preheat Oven & Prep Pan

Preheat oven to 425°F. Line a large sheet pan with parchment paper.

2. Marinate Chicken

In a small bowl, mix 3 tbsp olive oil, juice and zest of 1 lemon, 4 minced garlic cloves, 1 tsp oregano, 1 tsp salt, and ½ tsp pepper. Rub this mixture all over the 4 chicken thighs.

raw bone-in, skin-on chicken thighs being marinated on a white plate, with a silicone brush spreading a mixture of olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper over the skin

3. Add Potatoes

Scatter halved baby potatoes on the sheet pan. Drizzle with olive oil and a pinch of salt and pepper. Toss to coat, then nestle the chicken thighs on top.

halved baby potatoes tossed in olive oil and seasoning, surrounding lemon garlic-marinated chicken thighs on a parchment-lined sheet pan

4. Roast

Roast the chicken and potatoes in the oven for 25 minutes.

5. Add Asparagus

Carefully remove the pan and add trimmed asparagus around the chicken. Drizzle lightly with olive oil and a small pinch of salt. Return to oven for 10 more minutes.

fresh asparagus being added to the roasted chicken and potatoes, arranged around the chicken thighs, with a drizzle of olive oil

6. Finish & Serve

Remove from oven when chicken is golden and cooked through (internal temp: 165°F). Sprinkle with chopped parsley and extra lemon zest if you like.

fully cooked lemon garlic chicken sheet pan fresh out of the oven, featuring exactly 4 golden, crispy-skinned bone-in chicken thighs nestled among roasted halved baby potatoes arranged cut-side up and tightly packed

🥄 Tools You’ll Need

Large sheet pan
Parchment paper
Small mixing bowl
Silicone brush
Tongs
Oven thermometer (optional)

🔁 Substitutions & Variations

Swap asparagus for broccoli, green beans, or brussels sprouts
Use boneless thighs, but reduce roasting time
Add red onion or bell pepper for more color
Want a spicy kick? Add chili flakes to the marinade

🕒 Make Ahead Tips

Mix marinade and coat chicken up to 24 hours ahead
Chop veggies in the morning and store in a zip-top bag in the fridge
Entire tray can be assembled (minus asparagus) and refrigerated until ready to roast

🧊 Leftovers & Storage

Store leftovers in an airtight container in the fridge for up to 3 days
Reheat in the oven at 350°F for 10-12 minutes to keep skin crispy
Use cold leftovers in wraps or chopped over salads

❓ FAQ

Can I use chicken breasts instead?
Yes, but keep them bone-in and reduce cooking time by 5–7 minutes to avoid drying out.

Do I have to use parchment paper?
It helps with cleanup, but foil or a greased pan also works.

Can I double the recipe?
Absolutely. Use two sheet pans and rotate them halfway through cooking.

👏 Wrap-Up

This Lemon Garlic Chicken Sheet Pan is a total win for weeknight dinners. It’s fresh, it’s easy, and it looks way fancier than it is. If you try it, let me know how it went in the comments—especially if you added your own twist!

Happy roasting! 🍋🍗

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