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A Sheet Pan Chicken Recipe That Gains Flavor During Your Free Time
Does taking a shower while you cook dinner sound awesome?
And that doesn’t mean take a shower in your kitchen sink while you whip up a meal.
I’m saying full fledged, night-time, hygiene routine task of taking a shower (in your shower).
Well, you can with this sheet pan chicken recipe. Set it and forget it.
And by set it, I mean cut up some potatoes, brussels sprouts, lemon, and garlic, add to a sheet pan with chicken drumsticks, toss with olive oil and salt, and place in the oven. And by forget it, I mean, go do something else while it roasts to juicy, lemony, and garlic perfection.
After a busy day at work, exercising, and the hustle and bustle of your busy life, you need a super simple meal with easy clean-up like this lemon chicken. This isn’t your typical bland tasting sheet pan chicken meal. So, what’s different?
You add a halved lemon and head of garlic to the pan. The lemon juices expel during roasting and flavor the rest of the ingredients. And you have a head of creamy roasted garlic that you can top the dish with to add incredible taste.
So impress whoever you’re cooking for with this easy sheet pan lemon chicken. Even if it’s just you. And maybe you can even post it on Instagram because a home cooked meal is something to be proud of.
How to Make Sheet Pan Lemon Garlic Chicken
This recipe is great because once you have your ingredients prepped and on the pan, you’re basically done. The lemon and garlic create the dressing for you. So, no need to prep anything else.
Here’s the rundown:
- Preheat oven to 425F.
- Cut potatoes and brussels sprouts. Add to a rimmed baking sheet.
- Cut a lemon in half. Remove as many seeds as you can.
- Cut a whole head of garlic in half.
- Toss potatoes and brussels sprouts with olive oil and salt.
- Add lemon and garlic cut side down to baking sheet.
- Season chicken with plenty of salt and toss with a bit of olive oil to coat. Add to baking sheet.
- Place baking sheet in oven and cook for 20 minutes.
- Toss vegetables, flip chicken, and continue roasting 15-25 minutes depending on the size of your chicken.
- Transfer contents of the pan serving platter (or serve directly from sheet). Squeeze roasted garlic cloves out of their skins and place over the dish. Top with freshly chopped parsley (optional) and serve with additional lemon wedges.
Sheet Pan Lemon Chicken FAQs
What Type of Chicken Should I Use?
Drumsticks, thighs, and/or breasts work best for this recipe. I used drumsticks and it turned out great. All times and temperatures in this recipe are for drumsticks, so you’ll need to adjust appropriately if you use other cuts.
Breasts will take 25-30 minutes and thighs will take 40-45 minutes.
I think thighs are the best tasting cut of chicken because they have a higher fat content. If you use thighs, all of your ingredients will probably be crispier because they’ll cook in the fat that renders off of the chicken (sounds delicious, right?). But, a little less healthy especially if you’re watching your fat intake.
What Type of Potatoes Should I Use?
Gold potatoes and red potatoes are the best for roasting here. Russet potatoes have more starch in them, so they’ll stick to the pan more. Don’t you hate scraping the pan only to leave the delicious crispy outside of the potato on it?
I used red potatoes, but next time I make this recipe I will go for the gold. They are arguably the best for roasting, but a little tougher to find in every grocery store without buying a 5 pound bag. They have a great balance of crispy outside and soft inside after cooking.
How Long Does this Sheet Pan Lemon Garlic Chicken Keep?
Do I Need to Remove the Seeds From the Lemon?
It’s better if you do. After you cut the lemon in half, use your knife to pry out as many seeds as possible. You don’t want a picky eater of yours chomping down on a seed.
Want More Chicken Recipes?
- Buttermilk Marinated Whole Roast Chicken
- Sheet Pan Chicken, Cauliflower, and Sweet Potatoes with Lemony Yogurt and Scallions
- Chicken 101: Everything You Need To Know About Cooking Chicken
Sheet Pan Lemon Garlic Chicken
- 1 pounds gold or red potatoes, cut into 1" pieces
- 1 pound brussels sprouts, woody end trimmed, halved lengthwise (quartered if large)
- 1 head garlic, halved through width
- 1 lemon, halved through width, seeds removed
- 5 tbsp olive oil
- 2 pounds chicken drumsticks
- kosher salt
- parsley, roughly chopped (optional)
- Preheat oven to 425.
- Add potatoes and brussels sprouts to a rimmed baking sheet. Toss with 2 tsp salt and 4 tbsp olive oil.
- Add lemon and garlic, cut side down to baking sheet.
- Season chicken generously with salt and rub with remaining 1 tbsp olive oil. Add to baking sheet.
- Place baking sheet in oven and roast for 20 minutes. Remove pan from oven. Flip chicken and toss potatoes and brussels sprouts. Return to oven and roast additional 15-25 minutes depending on the size of your chicken.
- Remove the pan from the oven and let cool for a minute or two. Transfer to a serving platter (or serve directly from pan). Squeeze garlic cloves out of skins and place over top of dish. Top with parsley (if using) and serve with lemon wedges (optional).
Ready for Less Pans, Less Cooking, More Time, and More Chicken?
Sheet pan meals rule. Cook an entire balanced meal on a single pan while taking a shower? In.
But, you may have noticed that a lot of sheet pan dinners can be bland and boring. Just tossing meat, veggies, and starch on a baking sheet only gets you part of the way there. You need another element or two to build flavor and turn you into a pro home cook.
Instead of making a fancy dressing, just toss a lemon and garlic onto the sheet and rest easy. And take a load off while you cook dinner and lunch for tomorrow.