Roasted lemon chicken and vegetables is a delicious dish that’s ideal for Sunday dinner. If you have time, you can marinate the chicken recipe overnight for extra flavor.
The recipe uses the oven, so it’s easy to cook and the smell of roasting chicken in the oven is mouthwatering!
Roasted lemon chicken and veggies make a delicious Sunday dinner. If you're in a hurry, marinate the chicken recipe overnight for extra flavor. The recipe uses the oven, so it's easy to make, and roasted chicken smells awesome!
Full of citrus flavor, Roasted Lemon Chicken and Vegetables is an easy sheet pan dinner to pull together any night of the week. With onions, potatoes, tomatoes, and chicken thighs, this is a healthy, balanced dinner that can be prepared in under an hour.
I'm all about sheet pan dinners. This one is easy enough to make any time, but fancy enough for guests.
Red onions - I used a red onion. Yellow or white will work, if you prefer those onions.
Red potatoes - Yellow, red, russet, any potato you like! I like to keep the skins on the potatoes, but you can peel them or go ahead and keep the skin on.
Cherry (or grape) tomatoes - Quarter medium-sized tomatoes or you can use cherry tomatoes like I have.
Dried or Fresh Basil - Fresh basil is best. I like to chop it up and add it to the dish as a nice and bright, fresh, flavorful garnish.
Fresh or Dried Oregano - If cooking a whole chicken, stuff a few sprigs inside; otherwise, sprinkle a dash or two on top of individual pieces. It has a strong flavor, so use it sparingly.
Dried or Fresh Rosemary - Rosemary is a seasoning in a variety of dishes such as soups, casseroles, salads, and stews. Fresh rosemary sprigs should be rinsed under cold running water and patted dry. It's easy to remove the leaves from the woody stems when making recipes that call for whole leaves. Whole rosemary sprigs can be added to stews and meat dishes.
Sea salt and black pepper - Salt and Pepper to taste.
Extra virgin olive oil, divided - Other oils such as avocado, sunflower, safflower, or canola will work instead.
Bone-in chicken thighs, with skin - I used chicken thighs and breasts. You can use one or the other, or even drumsticks.
Lemons - Lemon is acidic, and balances the stronger flavor of the chicken thighs and legs, and the fat from the skin.
Fresh Parsley and Rosemary - for garnish (optional)
Step 1: Pre-heat the oven to 400° degrees Fahrenheit. In addition, line a large rimmed baking sheet with either parchment paper or a Silpat® baking mat. Set aside.
Step 2: Combine the red onions, potatoes, and tomatoes in a large glass bowl, sprinkle with the dried herbs. Drizzle two tablespoons olive oil. Season with salt and black pepper, to taste. Then toss to coat the entire mixture and spread into a single layer onto the prepared baking sheet.
Step 3: Add your chicken thighs into the bowl, drizzle with the remaining olive oil. Season with more salt and black pepper, if desired, and turn the chicken to coat. Place the chicken thighs in between the veggies on the baking sheet, topping each with one or two lemon slices. Scatter the remaining lemon slices between the veggies on the baking sheet.
Step 4: Place your baking sheet in the pre-heated oven for 20 minutes. Remove from oven and turn the veggies. Return to oven to roast for another 20-25 minutes, or until the chicken is cooked through.
📖 Lemon Chicken and Vegetables Sheet Pan Variations
The beauty of this easy chicken and vegetables sheet pan dinner is that you can customize it to your preference.
If you’re low carb, you can easily omit the potatoes and replace them with even more vegetables.
If you’re not a fan of onions, omit them.
Add your favorite veggies and customize this dish until you have your favorite combination.
🥗What other Veggies can I Use?
The recipe makes a great weeknight meal, and it's a great way to use up those vegetables sitting in your fridge, waiting to be used.
Other veggie options. Some veggies cook faster than others, so make sure that you combine vegetables that take about the same time to cook.
Give some of these a try:
- Green beans
- Brussels Sprouts
You want to give your vegetables some space to roast, so if it feels like the pan is too crowded, put some vegetables on a second baking sheet.
🥧The Best Dessert with Roasted Lemon Chicken with Vegetables
👩🏻🍳Frequently Asked Questions
Can I use other types of chicken?
Yes! You should know that bone-in and skin-on chicken takes longer to cook than boneless and skinless. Thinner chicken, like chicken tenders, will cook faster, so you might need to adjust the timing.
Chicken thighs are ideal in these Roasted Lemon Chicken sheet pan dinner as they are one of the more flavorful and juicy cuts of chicken. I recommend leaving the skin on. However, you may substitute other cuts of chicken if preferred – just keep an eye on it as cooking times may vary.
One thing to watch out for is your vegetables not being able to cook long enough with the thinner chicken. I would cook the veggies first and add the chicken later so you won't have anything underdone or overdone.
Lemon flavor too strong?
If you want less lemon flavor, just use one lemon and cut it in half. Juice one half, and thinly slice the other. Use according to directions.
Can I make this in a crock-pot?
This lemon chicken recipe is easy to make in the crock-pot. It will take longer to cook, but it’s an option. Prepare everything the same, just placing it in the crock-pot instead of a pan. Cook it for four hours on high and eight hours on low.
We love the way this chicken is paired with all the hearty veggies and feel like you get an entire meal out of it. Don't forget to try it out and let us know how it goes.
What temperature should chicken be baked to?
Chicken should reach an internal temperature of 165F on an internal thermometer. You may remove it from the oven when it reaches 160F as it will continue to rise as it rests.
- 1 medium red onion, peeled and roughly chopped
- 8 large red potatoes, quartered
- 1 pint cherry (or grape) tomatoes, whole
- 1 t. dried basil
- 1 t. dried oregano
- 1 t. dried rosemary
- Sea salt and black pepper, to taste
- 3 T. extra virgin olive oil, divided
- 4 bone-in chicken thighs, with skin
- 2 medium lemons, sliced
- Sprigs of fresh parsley and rosemary, for garnish (optional)
Step 1: Pre-heat the oven to 400°F and line a large rimmed, baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Step 2: Combine red onion, potatoes, and tomatoes in a large glass bowl and sprinkle with the dried herbs. Drizzle with two tablespoons olive oil and season with salt and black pepper, to taste. Toss to coat and spread into a single layer onto the prepared baking sheet.
Step 3: Add the chicken thighs to the bowl and drizzle with the remaining olive oil. Season with additional salt and black pepper, if desired, and turn to coat. Nestle chicken thighs in between the veggies on the baking sheet and top each with one or two lemon slices. Scatter the remaining lemon slices amongst the veggies on the baking sheet.
Step 4: Place baking sheet in the pre-heated oven for 20 minutes. Remove from oven and turn the veggies. Return to oven to roast for another 20-25 minutes, or until the chicken is cooked through.
Amount Per Serving: Calories: 618Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 111mgSodium: 250mgCarbohydrates: 83gFiber: 9gSugar: 7gProtein: 30g