Lemon Garlic Chicken Sheet Pan Meal
69
Published Apr 20, 2022, Updated Oct 07, 2024
This post may include affiliate links. Thank you for your support.
A quick and easy lemon garlic chicken sheet pan meal that combines chicken, asparagus and potatoes all in a light lemon garlic sauce. Perfect for busy weeknights. Gluten-free + diary-free.
I’m on a mission to make healthy eating easy, accessible and delicious. It’s when I come up with meals like this that I know I’m right on track. It doesn’t get much easier than this as the ingredients for this lemon garlic chicken sheet pan recipe can be found in pretty much any grocery store and the combo of flavors is really tasty.
Asparagus happens to be one of my favorite spring vegetables. I personally LOVE roasted asparagus so I decided to build this meal around it. I complimented it with potatoes, chicken for protein and a lemon garlic sauce full of herbs, olive oil, maple syrup, lemon and garlic. So light and refreshing and perfect for spring!
Why You’ll Love This Recipe
- It’s the perfect addition to your weekly dinner rotation and is something the whole family will love.
- Everything cooks on the same pan. Easy peasy and yay for less dishes!
- The lemon garlic sauce is chef’s kiss! So light and fresh!
Ingredients Needed
- asparagus – look for spears that are straight, firm to the touch, and have a rich color with a small amount of white at the bottom. Avoid stalks that appear soft, wilted or are faded in color. If asparagus isn’t in season when you’re making this recipe, feel free to swap it with a different vegetable like broccoli or brussels sprouts. Just make sure you use a veggie that will hold up well during roasting.
- potatoes – I used a medley of small red, gold and purple potatoes and chopped them into bite size chunks, but any style of potato will work. Just make sure to chop them into the same sized pieces so they cook evenly.
- chicken – I recommend boneless, skinless chicken breasts for easy cutting and eating! Chicken thighs will also work.
- olive oil – to roast your potatoes.
- lemon garlic sauce – this delicious marinade combines lemon juice, garlic, olive oil, maple syrup, sea salt, ground pepper, dried basil, and dried oregano.
How to Make
Start by preheating your oven to 400°F. Coat your chopped potatoes with 3 Tablespoons of the lemon garlic sauce + an additional Tablespoon of olive oil. Roast for 20 minutes.
Meanwhile, in a large bowl marinate your chicken chunks in the remaining sauce. Once potatoes have roasted for 20 minutes and are becoming tender, toss and in a single layer add your marinated chicken and asparagus to the pan. Place pan back in the oven and roast for 15-25 minutes or until chicken is cooked through.
Tips for Success
- The one essential item you need for a sheet pan dinner is… a sheet pan. Any ol’ baking sheet will do, but I have a large one that I like using for sheet pan meals because it gives the ingredients plenty of space to roast instead of steam!
- One thing you have to be mindful of when you’re making sheet pan meals is how long it will take each ingredient to cook. For instance, with this sheet pan meal, I knew the potatoes would take longer to cook than the asparagus and the chicken so I roasted those alone for 20 minutes while the chicken marinated and then added everything else to the pan.
How to Serve
I love serving this recipe all together on one plate with a slice of lemon and fresh herbs like thyme or rosemary. You can also pair it with a side if you’re more of a volume eater like me! Here are some ideas:
- Serve with quinoa, farro, brown rice, pasta (regular or chickpea pasta) if you need a grain to fill out your meal.
- Looking for more vegetables? Throw all of the ingredients on the sheet pan on a bed of greens and top with a dressing of choice!
How to Prep in Advance
If you don’t have time to make everything in one night, you can prep all of the components in advance for faster assembly. Here’s what I would prep in advance:
- Chicken – let the chicken marinate overnight.
- Asparagus and potatoes – chop your asparagus and potatoes the night before and store in the fridge until ready to bake.
- Dressing – the dressing is so simple to whip up in advance!
How to Store Leftovers
This sheet pan meal is great for meal prep! I love making a big batch on the weekend so we have leftovers for lunch/dinner for the week ahead.
For leftovers, I recommend storing them all together in an airtight container. Leftovers will last up to five days in the refrigerator. To reheat, I recommend spreading the leftovers on a sheet pan and reheating in the oven. If you’re in a rush, the microwave will work but the vegetables won’t be as crispy.
More Sheet Pan Recipes to Try
- Sheet Pan Shrimp Fajitas
- One Pan Roasted Chicken with Butternut Squash and Brussels Sprouts
- Sheet Pan Chicken Sausage and Roasted Veggies
- Sriracha Cauliflower and Chickpea Sheet Pan Meal
- Asian Chicken Sheet Pan Meal
- Vegetarian Sheet Pan Dinner with Tofu
- Sweet Potato Nachos
- Shrimp Scampi Sheet Pan Meal
- Honey Mustard Chicken Sheet Pan Meal
- One Pan Chicken Sausage and Orzo
Be sure to check out all of my healthy sheet pan dinners as well as my full collection of dinner recipes.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Lemon Garlic Chicken + Veggies Sheet Pan Meal
Ingredients
- 1 lb small potatoes, chopped into bite-size chunks
- 1 lb asparagus, trimmed and chopped in half
- 1 ½ lb boneless skinless chicken breast, chopped into chunks
- 1 Tablespoon olive oil, for potatoes
Lemon Garlic Sauce
- juice of 1 lemon
- 4 cloves garlic, minced
- 3 Tablespoons olive oil
- 1 Tablespoon maple syrup
- 1 ½ teaspoon sea salt
- 1 ½ teaspoon ground pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Make dressing by combining ingredients in a small bowl and whisking until combined.
- Preheat oven to 400°F and spray large baking sheet with cooking spray or line with parchment paper. Coat potatoes with 3 Tablespoons of the lemon garlic sauce + an additional Tablespoon of olive oil. Roast for 20 minutes.
- Meanwhile let chicken chunks marinate in remaining sauce.
- Once potatoes have roasted for 20 minutes, toss and place chicken with sauce along with asparagus to the pan. Place pan back in the oven and roast for 15-25 minutes or until chicken is cooked through. Enjoy warm.
- This dish stores well in the fridge in an airtight container for up to 5 days. You can reheat in your oven or in the microwave if you’re in a pinch!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was yummy, my family loved! Just wondering if you would recommend using a baking sheet that has a crisping rack for sheet pan meals?
Yay! So glad this recipe was a hit with your family. I’m sure the crisping rack would help cook things evenly without tossing for sheet pan meals. I’ve never actually tried it, so you’ll have to let me know how it works if you end up trying it. 🙂
So easy, delicious, and filling! Looking for simple recipes to make during maternity leave and this is definitely on this list!
Yay! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I appreciate it!
This was absolutely sensational. Easy to prep, easy to cook and those flavors just popped! 100% recommend!
Ahh this is amazing, Jeannie. I am so glad you are loving this recipe and it turned out great for you. Thanks so much for taking the time to share your review & star rating, it means so much to me!
Simple and delicious lemon marinade.
YUM! I am glad to hear you are loving this recipe, Krista. Thank you for your review + star rating, means so much to me!
The flavors are good! I’m just wondering how to keep everything from getting so soggy? I find that the juices from my chicken breasts always leak onto everything else on the pan so nothing ends up being crispy. Any tips that can apply to any of your sheet pan meals?
Hi Joanna – You could try placing your chicken in a aluminum foil boat to keep the juices from spilling out over the whole pan. Hope that helps!
A great go-to easy weekday recipe for when I don’t want to cook, but I have to. Surprisingly tasty with so little effort. And I tend to have ingredients on hand. I serve alongside a salad. Any lefttovers? Toss with salad for a great work lunch.
YUM! Love this one so much, Jen. Easy and delicious! Thanks so much for coming back and sharing your review & star rating, I really appreciate it!
Your sheet pan recipes are bookmarked in my laptop as I used them all summer. I was using a small kitchen over the summer that I was unfamiliar with and I was searching for recipes for my family that were easy, healthy, tasty and didn’t use a lot of pots and pans. This one was a favorite, but there were other sheet pan recipes on your site that the whole family really loved. They literally got me through the summer! And now that I’m back to the kitchen I’m more comfortable with, I’m still using them 🙂
Aww thank you so much, Sandra. This seriously means so much to me. I am glad you found my sheet pan recipes and you and your family are loving them. I appreciate your review & star rating, it means so much to me!
Made this tonight for my family and we all loved it! The only thing I’d change is a bit less garlic. My cloves were quite large so that may be the reason for the overpowering flavor. There wasn’t much left but I look forward to having it for lunch tomorrow!
Amazing! So glad you and your family loved this recipe, LeeAnn! Thank you for coming back and sharing your review + star rating, it means so much to me!
My gosh this is amazing! The flavor is perfection. The lemon compliments everything so nicely and I appreciated how easy it was to put together. That maple syrup allows the potatoes to get just a little crispy and gives that tiny bit of sweetness. My husband told me I could make this every week!
WOO! This is seriously the best, Heather. I am so glad you found this recipe and it turned out great for you. Thank you for sharing your review & star rating, it means so much to me.