Sheet Pan Lemon Pepper Chicken Recipe

Sheet Pan Lemon Pepper Chicken is a fantastic one-pan meal that brings together tender chicken, crispy potatoes, and perfectly roasted vegetables in a zesty lemon pepper sauce. This recipe is not only easy to make but also packed with flavor, making it ideal for busy weeknights or a weekend family dinner. With simple ingredients and minimal cleanup, you’ll find this dish both delicious and convenient.

Sheet pan dinners have become popular because they allow you to cook an entire meal on one pan, saving both time and effort. This lemon pepper chicken version is a favorite for its tangy, peppery taste and how well the flavors meld together. The juicy chicken, seasoned with lemon zest and freshly cracked black pepper, pairs beautifully with the vegetables, making it a wholesome, balanced meal. Not only does it look vibrant and inviting, but it also comes together in under an hour, from prep to plate.

Preparation Tips

1. Choosing the Chicken: While chicken thighs are juicier and more forgiving in terms of cook time, chicken breasts work great for those preferring leaner meat.
2. Prepping the Vegetables: Cut the vegetables into similar-sized pieces to ensure even cooking. Thicker carrot slices or larger potato halves may need a bit more time in the oven, so keep this in mind.
3. Using Fresh Lemon: Fresh lemon juice and zest bring the most vibrant flavor. Avoid bottled lemon juice, which lacks the same intensity.

Step-by-Step Instructions

Step 1: Prepare the Marinade

1. In a medium mixing bowl, combine lemon juice, lemon zest, black pepper, garlic powder, onion powder, dried thyme, and salt. Whisk together until well-blended.
2. Add 2 tablespoons of olive oil to the mixture and whisk again. This will help the marinade stick to the chicken and vegetables.

Step 2: Marinate the Chicken

1. Pat the chicken pieces dry with paper towels to remove excess moisture.
2. Place the chicken in a large bowl or a resealable plastic bag. Pour about half of the lemon pepper marinade over the chicken, coating each piece evenly.
3. Let the chicken marinate for at least 20-30 minutes, or cover and refrigerate for up to 2 hours if you have extra time. This allows the flavors to penetrate the meat, making it tender and flavorful.

Step 3: Preheat the Oven and Prep the Vegetables

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
2. In a separate bowl, add the baby potatoes, broccoli, bell peppers, carrots, and red onion. Pour the remaining lemon pepper marinade over the vegetables and toss until well-coated.

Step 4: Arrange Everything on the Sheet Pan

1. Place the marinated chicken pieces on the sheet pan, leaving space between each piece to ensure even cooking.
2. Arrange the vegetables around the chicken, spreading them out as evenly as possible. Ensure the vegetables are in a single layer so they roast instead of steaming.

Step 5: Roast in the Oven

1. Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
2. If using chicken breasts, you may need to remove them a bit earlier than thighs to avoid overcooking. Keep an eye on the vegetables as well—broccoli florets and bell peppers may cook faster than potatoes.

Step 6: Broil for Extra Crispiness (Optional)

1. For extra crispy edges on the chicken and vegetables, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close watch to prevent burning.
2. Remove the pan from the oven once everything is golden brown and cooked through.

Step 7: Garnish and Serve

1. Sprinkle fresh chopped parsley over the sheet pan for a burst of color and flavor.
2. Add lemon slices for a decorative touch and an extra hint of zest.
3. Serve directly from the sheet pan or transfer to a large serving platter.

Serving Suggestions

This lemon pepper chicken pairs well with a light side salad, crusty bread, or a serving of quinoa for extra protein. It’s also fantastic over a bed of rice or couscous, which can absorb the delicious lemony juices from the chicken and vegetables.

Storage and Reheating Tips

1. Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
2. Reheat: Warm in the oven at 350°F (175°C) for about 10 minutes, or until heated through. Alternatively, reheat in a skillet over low heat.
3. Freeze: This dish can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.

Recipe Variations

1. Swap Proteins: Try this recipe with boneless pork chops or shrimp for a different protein option.
2. Vegetable Additions: Asparagus, zucchini, and cherry tomatoes can add color and freshness to this dish.
3. Herb Enhancements: Fresh herbs like rosemary, basil, or oregano can add an aromatic twist to the marinade.
4. Spice It Up: Add a pinch of red pepper flakes to the marinade for a subtle kick of heat.

Frequently Asked Questions

1. Can I make this recipe with boneless, skinless chicken breasts?
   • Yes, boneless, skinless chicken breasts work well, though they may cook faster than thighs. Keep an eye on them to avoid overcooking.
2. Is it okay to use frozen vegetables?
   • Fresh vegetables are recommended for the best texture, as frozen ones can release more water, making the dish less crispy.
3. How can I make this recipe dairy-free?
   • This recipe is naturally dairy-free, as it doesn’t contain any cream or cheese.
4. What if I don’t have fresh lemons?
   • You can use bottled lemon juice, but fresh lemon juice and zest provide the best flavor.

Additional Tips for Success

1. Don’t Overcrowd the Pan: If your sheet pan is too crowded, the vegetables will steam rather than roast. Use two pans if necessary to ensure even cooking.
2. Marinate for Flavor: While marinating the chicken is optional, it greatly enhances the flavor. Even 15-20 minutes makes a difference.
3. Use a Thermometer: A meat thermometer is the best way to ensure your chicken is cooked through without drying out.

Why You’ll Love This Dish

This Sheet Pan Lemon Pepper Chicken recipe is bright, fresh, and comforting. The zesty lemon and black pepper coating adds a delightful punch to the chicken and vegetables, making every bite flavorful. Plus, cleanup is a breeze since everything cooks on a single pan. It’s a versatile recipe that can be customized with different vegetables and herbs, so you can enjoy a different version every time.

Conclusion

This Sheet Pan Lemon Pepper Chicken recipe is an all-in-one meal that’s perfect for any night of the week. With its simple preparation, fresh ingredients, and delicious flavors, it’s a dish that’s sure to please everyone at the table. Not only will you enjoy the vibrant taste, but you’ll also love how easy it is to make and clean up. Enjoy this healthy, balanced meal, and feel free to experiment with ingredients to make it your own.

Yield: 4

Sheet Pan Lemon Pepper Chicken Recipe

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Sheet Pan Lemon Pepper Chicken is a fantastic one-pan meal that brings together tender chicken, crispy potatoes, and perfectly roasted vegetables in a zesty lemon pepper sauce. This recipe is not only easy to make but also packed with flavor, making it ideal for busy weeknights or a weekend family dinner. With simple ingredients and minimal cleanup, you’ll find this dish both delicious and convenient.

Prep Time 10 minutes

Cook Time 25 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1 lb)
• 1 lb baby potatoes, halved
• 1 cup broccoli florets
• 1 cup bell pepper, sliced (red, yellow, or orange)
• 3 tablespoons olive oil, divided
• 2 teaspoons lemon pepper seasoning
• 1 teaspoon garlic powder
• Zest of 1 lemon
• Salt, to taste
• Fresh lemon wedges and parsley for garnish

Instructions

1. Preheat Oven:
   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
   
2. Season the Chicken:
   Place the chicken breasts in a bowl. Drizzle 1 tablespoon of olive oil over them and season with lemon pepper, garlic powder, lemon zest, and a little salt. Rub the seasoning evenly over the chicken, then place it on one side of the baking sheet.
   
3. Prepare the Vegetables:
   In a separate bowl, toss the potatoes with 1 tablespoon of olive oil and a pinch of salt. Spread the potatoes on the baking sheet next to the chicken, cut side down, so they roast evenly.
   
4. Add Remaining Vegetables:
   In the same bowl, add broccoli and bell pepper slices, tossing with the remaining 1 tablespoon of olive oil and a sprinkle of salt. Arrange the vegetables on the baking sheet around the chicken and potatoes.
   
5. Bake:
   Place the baking sheet in the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
   
6. Serve:
   Remove from the oven and let rest for a few minutes. Garnish with lemon wedges and fresh parsley, then serve warm.

Notes

• Add Extra Flavor: For even more lemony taste, squeeze fresh lemon juice over the chicken before baking.
• Vegetable Variations: Feel free to add other vegetables like carrots, zucchini, or asparagus.