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This tasty garlic, lemon one pan chicken and veggies recipe is made with boneless chicken breasts, new potatoes and veggies of choice. A delicious, simple chicken recipe using only one pan a quick and easy dinner recipe that the whole family is going to love.
Table of Contents
Why Make This One Pan Chicken And Veggies
This meal is EASY and so tasty. You can cook it all on one sheet pan and have dinner on the table in less the 40 minutes. Customize this recipe by using your favorite potatoes and veggies. You will love the bright garlic citrus flavors in this dish. Another one pan meal idea to try, Sheet Pan Steak And Shrimp Fajitas.
Ingredients Needed
Chicken Breasts. I use boneless/skinless chicken breasts, these cook the quickest for this dish.
Butter. This is to make a lemon garlic butter.
Lemon. Fresh lemon is best for this recipe, the flavor leans strongly on fresh lemon juice.
Olive Oil. This is to coat things in for the baking process and help keep things from getting dry and stuck in the oven.
Garlic. Fresh garlic cloves are the best for this recipe.
Seasoning. Salt, pepper, paprika, oregano, rosemary.
Fresh Thyme. This is a big flavor powerhouse for this recipe.
New Potatoes. These are also known as baby potatoes. These are wonderful with this dish. I use yukon gold but red will also work.
Brussel Sprouts. I like to use medium sized brussels they add a great veggie option, you can also use broccoli.
Red Onion. This gives a great, vibrant color to the dish.
Recipe Variations
Veggies. You can use any onion color of preference. You can also switch out brussels for bell peppers or broccoli.
Potatoes. Use any potato of choice, baby red potatoes will also work.
Chicken. Feel free to use boneless chicken thighs if desired. You can also make this spicier by using my Blackened Chicken Spices on the chicken.
Butter. You can use dairy free butter alternative or just use oil.
Fresh Thyme. You can sub this for dried thyme if needed.
Steps To Make This Recipe
Step One. Preheat the oven to 400° and line a baking sheet with parchment paper.
Step Two. Cut chicken into 1-2 inch chunks, be sure they are even in size, set aside. Cut potatoes into quarters making each potato about the same size for even cooking. Slice red onion into 1/2 inch slices (set aside with chicken). Slice brussels into halves or into thirds if they are extra large.
Step Three. In a small bowl melt butter over medium heat on stove until melted or microwave in a bowl for 45 seconds. Stir in lemon juice, garlic, a pinch of salt, and pepper. Set aside.
Step Four. Place potatoes and brussels sprouts on the sheet pan. Drizzle with olive oil and sprinkle half of the seasoning mix evenly over everything.
Step Five. Bake for 10-15 minutes. Pull sheet pan out, add the cubed chicken and onions around the pan, season with leftover seasoning mix. Cook for about 15-18 minutes. Pull the sheet pan out, drizzle lemon butter over everything and serve. I like to serve this dish with a little rice or french bread.
Leftover will keep great in an airtight container for up to 4 days. You can also freeze this for up to 2 months.
Recipe FAQs
This is a meal where everything is cooked in one sheet pan, it’s easy and always so good!
Yes, everything cooks quite evenly as long ad they are all cut the same size! The trick is making sure the veggies are cut into smaller pieces so they cook up well. You can always finish off the cook for the veggies in the microwave if needed.
Recipe Tips
Don’t overcrowd the pan. If it’s over crowded and too overlapped things won’t cook properly or evenly.
Be sure to cube the raw chicken before! This ensures the chicken has the perfect cook and that the veggies don’t get soaked in chicken juice while cooking.
Make extra lemon butter. You can make some extra lemon butter for more sauce if you’d like! I tried to keep this recipe nice and healthy, but extra lemon butter is always tasty and welcome!
Recipe Pairings
I love to serve this recipe with a little rice or a slice of Overnight Bread. You can also serve it over my vegan kale salad or asian cabbage salad.
Other Easy Weeknight Meals
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
One Pan Chicken And Veggies
Equipment
- large sheet pan
Ingredients
- 2-3 chicken breasts , about .75 – 1 pound
- 1 lb baby Yukon gold potatoes
- 1 lb brussel sprouts
- 1 small red onion
- 1 tbsp olive oil
- 1 tbsp butter, melted
- 2-3 tbsp lemon juice, *fresh, more to taste if needed
- 2 garlic cloves minced
- ½ tsp salt, *more to taste as needed
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp dried rosemary
- 1 tsp dried thyme, *more to taste
Instructions
- Preheat the oven to 400° and line a baking sheet with parchment paper or foil.
- Cut chicken into 1-2 inch chunks, be sure they are even in size, set aside. Cut potatoes into quarters making each potato about the same size for even cooking. Slice red onion into 1/2 inch slices (set aside with chicken). Slice brussels into halves or into thirds if they are extra large.
- In a small bowl melt butter over medium heat on stove until melted or microwave in a bowl for 45 seconds. Stir in lemon juice, garlic, a pinch of salt, and pepper. Set aside.
- Place potatoes and Brussel sprouts on the sheet pan. Drizzle with olive oil and sprinkle half of the seasoning mix evenly over everything.
- Bake for 10-15 minutes. Pull sheet pan out, add the cubed chicken and onions around the pan, season with leftover seasoning mix. Cook for about 15-18 minutes. Pull the sheet pan out, drizzle lemon butter over everything and serve. I like to serve this dish with a little rice or french bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing, such a tasty clean meal. Love that this meal is all done on a sheet pan, which makes for a quick dinner as well as a quick clean up. My family loved it, so I’m definitely coming back to this one again. Thank you for the recipe!
Hi Lana, this means to world to me! So happy your family loved this one. Thanks for the feedback and happy eating!
My boyfriend initially was skeptical. Now it’s one of his new favorite dishes. We use broccoli and chicken thighs and it turns out amazing. Love this. Thank you!
We love this one for a quick weekday meal! Dairy free (we use vegan butter) and super fresh. We always pair it with some rice and add broccoli for the non-brussel sprout lovers in our family.
Yay! so happy to hear you enjoy this recipe as much as I do!
Quick question, in step 4 does the spice mixture include the salt and pepper? Or is the salt and pepper only used in step 3? Thank you!!!
Hi Diane! The salt and pepper in step 3 is just a little pinch to add to the butter. The salt and pepper with measurements on the recipe card should be added to the seasoning mix that goes over the veggies/chicken. I hope that makes more sense! Please let me know if you have any questions. Enjoy. -BaileyÂ