sheet pan lemon pepper chicken recipe

Written BySheba G Updated On
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The Best sheet pan lemon pepper chicken recipe

This sheet pan lemon pepper chicken recipe is a go to in my house. I love it because it is so simple to throw together on a busy weeknight but also feels special enough for a Sunday dinner. The lemon and pepper give the chicken so much flavor without a lot of fuss. My kids gobble it up and my husband always asks for seconds. It is also a healthier option since we are roasting everything on one pan with minimal oil. Plus the clean up is so easy which is a huge win in my book. If you are looking for a meal that is tasty, easy, and good for you this is it.

Sheet Pan Lemon Pepper Chicken

4.9 from 1379 votes

Juicy chicken thighs or breasts roasted with lemon and pepper on a single sheet pan. This recipe is quick to prep and delivers bright, zesty flavor.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
2 tablespoons olive oil
1 tablespoon lemon pepper seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1 lemon, sliced

For the Vegetables (optional)

1 pound baby potatoes, halved
2 cups broccoli florets
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.
2In a large bowl, combine the chicken thighs with olive oil, lemon pepper seasoning, garlic powder, and salt. Toss to coat evenly.
3If using vegetables, in a separate bowl toss the potatoes and broccoli with olive oil, salt, and pepper.
4Arrange the chicken thighs skin side up on one side of the sheet pan. Place the lemon slices around the chicken. On the other side, spread the vegetables in a single layer.
5Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. If the chicken skin needs more browning, broil for 2 to 3 minutes.
6Remove from the oven and let rest for 5 minutes before serving. Squeeze the roasted lemon slices over the chicken for extra flavor.

🔧Equipment

Large sheet pan
Parchment paper (optional)
Mixing bowl
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 680mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 28g

📝Notes

Tips: You can use boneless chicken breasts but reduce cooking time to 20 to 25 minutes. For extra crispiness pat the chicken skin dry before seasoning.

Watch Video Of How Sheet Pan Lemon Pepper Chicken Works

This sheet pan lemon pepper chicken is always a good idea for any occasion. It works well for a quick weeknight meal or a family gathering because it is so easy to prepare and everyone loves the bright citrus flavor. I hope you give it a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Sheet Pan Lemon Pepper Chicken

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless skinless chicken breasts. Adjust the cooking time to about 20 to 25 minutes or until the internal temperature reaches 165°F.

2. Do I have to use lemon pepper seasoning from a store?

No, you can make your own by mixing 1 tablespoon black pepper with 1 teaspoon lemon zest and 1/2 teaspoon salt. It works just as well.

3. Can I add other vegetables?

Absolutely. Try adding asparagus, bell peppers, or carrots. Just cut them into similar sizes so they cook evenly.

4. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

5. Can I make this dairy free?

Yes, this recipe is naturally dairy free. Just check your lemon pepper seasoning to make sure it does not contain any dairy additives.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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