Name: Sheet Pan Lemon Garlic Chicken
Prep time: 5 min
Cook time: 40 min
Total time: 44 min
Ingredients: 1/4 cup extra virgin olive oil; 1/4 cup white wine vinegar; 1 lemon (juiced and zested); 4 cloves garlic (minced); fresh parsley (chopped); fresh thyme (chopped); fresh rosemary (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper; 4 pounds chicken drumsticks (about 12 drumsticks); 1 pound broccoli florets (cut into bite-sized pieces); 1 pound baby red potatoes (cut into bite-sized pieces); 2 lemons (sliced); 5-10 cloves garlic (whole)

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This Sheet Pan Lemon Garlic Chicken is an easy, delicious way to enjoy a quick, healthy dinner with minimal clean up. It will become a new family favorite recipe, and you’ll love it even more because you can get dinner on the table without all the fuss and mess in the kitchen!

DINNER: ONE AND DONE

One of the easiest (and quickest!) ways to cook healthy dinners for the whole family is by using a sheet pan or baking sheet. This Sheet Pan Lemon Garlic Chicken is a simple and healthy weeknight meal that practically anyone can make. With chicken, broccoli, and potatoes baked with flavors of lemon, garlic, and fresh herbs, this makes a meal you will want to make again and again. While this dinner recipe only has a few ingredients, it is bursting with lots of delicious flavors.

With this sheet pan meal, you can bake your way to tender chicken with roasted broccoli and potatoes. The savory aroma as it bakes will have your mouth watering before you even put your serving on a plate. While I usually cook with boneless, skinless chicken breasts for ease and nutrition, I decided to change things up a bit for this recipe, using chicken drumsticks instead. Chicken breasts are still an excellent option, and you could also use chicken tenderloins, thighs, or wings.

Sheet pan meals are simple to make, and this recipe is no different. With two sheet pans, chicken drumsticks marinated in fresh herbs and seasonings, broccoli and potatoes to make it a complete meal, and the right cooking time, you can have a delicious dinner on your table in less than 45 minutes from start to finish. Talk about easy! This dish is going to take one more chore off your list because you won’t have a mountain of pots and pans to clean up afterwards.

WHY YOU’LL LOVE THIS SHEET PAN LEMON GARLIC CHICKEN

It’s a quick and easy chicken dish that will become your new favorite recipe on busy weeknights.
It is bursting with lots of fresh, vibrant flavors.
The savory chicken is a great source of protein and healthy fats, and the broccoli and potatoes are packed with vitamins and nutrients.
There is minimal clean up after making this meal.
This is a healthier way to prepare chicken by baking it in the oven instead of frying in oil.

WHAT YOU’LL NEED TO MAKE SHEET PAN LEMON GARLIC CHICKEN

EQUIPMENT

Bowl
Whisk
Knife
Cutting board
Microplane grater
Two sheet pans

INGREDIENTS

For the marinade:

Extra virgin olive oil
White wine vinegar
Lemon
Garlic
Fresh parsley, thyme, and rosemary
Salt and black pepper

For the lemon garlic chicken:

Chicken drumsticks
Broccoli florets
Baby red potatoes
Lemon
Garlic

HOW TO MAKE SHEET PAN LEMON GARLIC CHICKEN

INSTRUCTIONS

Preheat your oven to 425°F.
In a bowl, combine the extra virgin olive oil, white wine vinegar, and the juice and zest of the lemon. Mince the garlic cloves and chop the parsley, thyme, and rosemary. Add to the marinade mixture. Add salt and pepper and whisk all ingredients together well.

Using a knife and a cutting board, cut the broccoli florets into bite-sized pieces. Depending on the size of the potatoes, either halve or quarter to make bite-sized pieces.

Divide the chicken drumsticks, broccoli, and potatoes between two sheet pans, making sure they are not overcrowded.
Splitting the marinade in half, pour over each sheet pan and toss to coat.
Add sliced fresh lemon and garlic cloves.

Bake at 425°F for 40 minutes until the chicken is cooked through and the broccoli and potatoes are fork-tender. If you desire, broil for an additional two minutes for some extra crispiness.

VARIATIONS TO THIS RECIPE

If you are wanting to change things up a bit, here are some ideas.

Other parts of the chicken can be substituted for the chicken drumsticks. Chicken breasts, tenderloins, thighs, or wings are all excellent options.
Turkey and other protein can also be substituted for chicken. Shrimp would be delicious as well, although you should add that in during the last five minutes of baking since they don’t take long to cook.
You can substitute vegetables that you prefer, such as bell peppers, brussels sprouts, green beans, asparagus, and more.
You can use dried herbs instead of fresh in the marinade.

TIPS AND TRICKS

While it may not appear to be a big deal on surface level, the baking sheet you use plays an important role when it comes to everyday cooking, baking, and roasting. Roasting has a huge impact on your vegetables’ flavor and quality. If you want your vegetables to be tender, flavorful, and nutritionally dense, you need to use the right baking sheet. I prefer the Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet to any other when it comes to roasting.

This baking sheet not only has raised edges, but it also has a nonstick surface and delivers delicious results every time. It conducts heat extremely well because it is made of pure aluminum. It is ideal for roasting vegetables and more.

This versatile pan can be used in the oven and broiler. With a stay-cool black handle that’s oven safe up to 500°F, you can feel confident even if you are a beginner cook.

FREQUENTLY ASKED QUESTIONS

CAN YOU PREPARE THIS RECIPE AHEAD OF TIME?

It is possible to prepare this dish up to three days ahead of time. You can prep the ingredients and store them in an airtight container, or you can even assemble them directly on the sheet pan and cover with plastic wrap or aluminum foil. When you’re ready to bake the dish, take it out of the refrigerator and allow it to sit out for a few minutes to take some of the chill off. Then, simply follow the directions in the recipe and you’ll be good to go!

WHAT CAN YOU SERVE WITH THIS RECIPE?

While this sheet pan recipe is delicious on its own because it is already a complete meal, you could always serve it alongside a fresh green salad or a loaf of French bread.

Also, feel free to change up the sides in this recipe! The broccoli can be swapped out for asparagus, green beans, brussels sprouts, or bell peppers. Get creative! The potatoes can also be substituted for rice or pasta if you want to cook one of those on the stove while everything else is roasting in the oven.

CAN YOU USE OTHER TYPES OF PROTEIN INSTEAD OF CHICKEN?

Yes, you can use any protein you want for this recipe, such as pork, turkey, or even shrimp fish. You simply need to adjust the time for roasting depending on your protein type.

STORAGE, REHEATING, AND FREEZING INSTRUCTIONS

WHAT IS THE BEST WAY TO STORE LEFTOVER LEMON GARLIC CHICKEN?

In order to safely store any leftovers, it’s best to allow it to cool after it has been cooked and then place the leftover food in an airtight container. It can be stored in the refrigerator for up to five days. According to the USDA, you should not leave cooked food out at room temperature for more than two hours. Doing so will allow bacterial growth to form that could cause you to get sick.

HOW DO YOU REHEAT THIS DISH?

Place the chicken, broccoli, and potatoes on a baking sheet and bake them at 375°F for 10-15 minutes or until warmed through. After reheating the chicken, broil it for about 3-5 minutes to crisp it up a bit more if desired.

CAN YOU FREEZE SHEET PAN LEMON GARLIC CHICKEN?

This sheet pan chicken dish can also be frozen for up to six months. Similarly to preparing the dish for storage in the refrigerator, you simply need to ensure that the dish cools down after being cooked and store it in an airtight container or freezer bags.

When reheating, allow plenty of time for the dish to thaw, as it can take anywhere from eight or more hours in the refrigerator, depending on how frozen it is. As a general rule, I’ll allow my frozen dishes to thaw in the refrigerator overnight to ensure it has plenty of time to defrost completely. Once completely thawed, simply follow the reheating instructions above.

NUTRITIONAL INFORMATION

This Sheet Pan Lemon Garlic Chicken makes 6 servings. Each serving comes out to 505 calories.

Go here to calculate your own WW PersonalPoints™ for this recipe.

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If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.