Sheet Pan Lemon Garlic Chicken
Simple sheet pan lemon garlic chicken recipe that is low on effort, but big on flavor. Make this hands-off chicken dinner meal during your busy weeknights.
- 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).
Chicken Cut Substitutions: You can substitute thighs or breasts for this recipe. If using thighs, increase cooking time by 5-10 minutes. For breasts, cook 25-30 minutes. You may need to remove cooked breasts from pan and then return potatoes and brussels spouts to oven to finish cooking through.
Calories: 598kcalCarbohydrates: 34.1gProtein: 42.4gFat: 34gSaturated Fat: 7.7gCholesterol: 150mgSodium: 791mgPotassium: 980mgFiber: 7.9gSugar: 4.5gCalcium: 67mgIron: 4mg