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Lemon Garlic One Pan Chicken and Veggies has juicy cubed chicken breasts, creamy Yukon gold potatoes, roasted Brussels sprouts, and sweet red onion finished with bright lemon garlic butter. I give the potatoes and Brussels sprouts a head start in the oven, then add the chicken so everything finishes tender and browned without overcooking the chicken. Everything comes together on one sheet pan and 10 minutes of prep!
This is one of those dinners I make when I want chicken and vegetables without juggling a bunch of pans. The potatoes need longer than the chicken so roasting them first makes a much better sheet pan dinner.
Getting the Chicken and Vegetables Done at the Same Time
The most important part about this recipe is that everything shouldn’t go into the oven at once. The potatoes and Brussels sprouts need more time than small pieces of chicken breasts, so I let them start roasting first.
- Cut for the cooking time. I keep the chicken around 1 1/2 inches, quarter the baby potatoes, halve the medium Brussels sprouts, and cut really large sprouts smaller.
- Look at the potatoes, not just the timer. Before adding the chicken, they should be starting to soften around the edges but still have some firmness in the center.
- Give everything room. A crowded sheet pan traps steam, which means softer vegetables instead of browned edges.
- Pull the chicken first if you need to. Once it reaches 165°F, take it off the pan and let the vegetables keep roasting if they need more time.
Ingredients Worth Talking About
Most of the ingredients in this one pan chicken and vegetables recipe are straightforward, but a few make a difference in its flavor and texture.
- Boneless, skinless chicken breasts: I prefer breasts here because the small pieces cook quickly once the vegetables have had their head start. Chicken thighs work too, but I like the texture of breast meat with the buttery lemon finish.
- Baby Yukon gold potatoes: These are my favorite here because the centers turn creamy, while the edges hold their shape and brown. Quartering them keeps the cooking time manageable on the sheet pan.
- Brussels sprouts and red onion: I like the contrast of browned Brussels sprouts with softer, sweeter onion. I halve medium sprouts and cut really large ones smaller so they don’t lag behind the potatoes.
- Lemon garlic butter: I add this after roasting rather than cooking everything in it. The lemon stays brighter, and the garlic doesn’t spend the whole roasting time exposed to the high heat. Fresh lemon juice makes a noticeable difference here.
How to Make One Pan Chicken and Veggies
Here’s a quick look at how the recipe comes together. You’ll find the full measurements and instructions in the recipe card below.
- Prepare the oven and seasoning. Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil. Mix the salt, pepper, paprika, oregano, rosemary, and thyme in a small bowl.
- Cut the chicken and vegetables. Cut the chicken into even cubes. Quarter the baby potatoes, slice the red onion into ½-inch pieces, and halve the Brussels sprouts. Cut extra-large sprouts into thirds.
- Make the lemon garlic butter. Melt the butter in the microwave for about 45 seconds or in a small pan on the stove. Stir in the fresh lemon juice, garlic, and a pinch of salt and pepper, then set it aside.
- Give the vegetables a head start. Spread the potatoes and Brussels sprouts across the sheet pan. Drizzle them with olive oil, add half of the seasoning mixture, and roast for 10 to 15 minutes. If the potatoes haven’t started to soften, give them another 5 to 8 minutes.
- Add the chicken and onion. Remove the pan from the oven and arrange the chicken and red onion around the vegetables. Sprinkle the remaining seasoning over everything, leaving a little room between the ingredients.
- Finish the one pan chicken and veggies. Return the pan to the oven for 15 to 18 minutes, or until the chicken reaches 165°F. I drizzle the lemon garlic butter over everything as soon as it comes out of the oven.
Like it saucier?
The recipe makes enough lemon garlic butter to lightly coat everything. I sometimes make extra if I want more for spooning over individual servings.
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Lemon Garlic One Pan Chicken And Veggies (Sheet Pan Dinner)
Lemon Garlic One Pan Chicken and Veggies is made with juicy chicken breast, creamy Yukon potatoes, Brussels sprouts, and red onion finished with bright lemon garlic butter. The vegetables get a head start in the oven so everything finishes tender and browned at the same time.
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.
- Place potatoes and Brussel sprouts on the sheet pan. Drizzle with olive oil and sprinkle half of the seasoning mix evenly over everything.
- 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.
- Bake for 10-15 minutes, the potatoes should be starting to get softer, add another 5-8 minutes if needed on bake time if they needed. Add the chicken. Pull sheet pan out, add the cubed chicken and onions around the pan, season with leftover seasoning mix. Do not overcrowd the pan otherwise it will take longer to cook everything.
- Cook for about 15-18 minutes or until the chicken is 165º internally. 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
- Cut everything with the cooking time in mind: Keep the chicken around 1½-inch pieces, quarter the baby potatoes, and halve medium Brussels sprouts. Cut extra-large sprouts into thirds so everything cooks more evenly.
- Give the vegetables their head start: The potatoes and Brussels sprouts need more time than the chicken. If the potatoes are still very firm after the first roast, give them another 5–8 minutes before adding the chicken.
- Don’t crowd the pan: Spread everything into a single layer with a little room between the pieces. If the pan is too crowded, the vegetables will steam instead of getting browned around the edges.
- Pull the chicken first if needed: Once the chicken reaches 165°F, transfer it to a plate. Let the vegetables keep roasting for a few more minutes if they aren’t tender yet.
- Want more sauce? The lemon garlic butter lightly coats the whole pan, but I sometimes make extra for spooning over individual servings.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months.
Nutrition
Serving: 1cup | Calories: 313kcal | Carbohydrates: 34g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 463mg | Potassium: 1406mg | Fiber: 8g | Sugar: 5g | Vitamin A: 933IU | Vitamin C: 126mg | Calcium: 91mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
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. -Bailey
Made this, very good! Next up the Beef Stir Fry!
I am so happy to hear you enjoyed this one! Thanks for the review.