Chicken Sheet Pan Recipe

There’s something so satisfying about tossing everything onto a single sheet pan and ending up with a meal that’s both delicious and low-maintenance—my kind of weeknight magic, featuring zesty lemon and herb-coated chicken alongside perfectly roasted veggies.

I love how this Chicken Sheet Pan Recipe brings together juicy chicken breasts with vibrant ingredients like baby potatoes and green beans. Infused with olive oil, lemon zest, garlic, and aromatic herbs such as thyme and rosemary, it’s a savory delight that’s rich in protein and packed with nutrients.

Chicken Sheet Pan Recipe Ingredients

• Chicken Breasts: High-protein, low-fat, perfect for lean muscle.
• Baby Potatoes: Rich in potassium and fiber, providing energy.
• Green Beans: Low-calorie, high-fiber, packed with vitamins A, C, K.
• Olive Oil: Heart-healthy fats, enhances flavor, and brings richness.
• Lemon: Adds freshness, vitamin C, and tangy zest.
• Garlic: Anti-inflammatory, boosts flavor and immune function.
• Dried Thyme: Aromatic herb, adds depth and earthy tones.
• Rosemary: Fragrant herb, enhances savory flavors.
• Paprika: Adds color, mild heat, and a sweet-spicy kick.

Chicken Sheet Pan Recipe Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes, halved
• 1 pound green beans, trimmed
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

How to Make this Chicken Sheet Pan Recipe

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.

2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper to create a marinade.

3. Place the chicken breasts in a large bowl, pour half of the marinade over them, and toss to coat evenly. Let them sit while you prepare the vegetables.

4. In another bowl, combine the halved baby potatoes and trimmed green beans. Pour the remaining marinade over the vegetables, stirring until they are well coated.

5. Arrange the marinated chicken breasts on one side of the prepared sheet pan, leaving space for the vegetables.

6. Spread the marinated potatoes and green beans on the other side of the sheet pan, ensuring they are in a single layer for even cooking.

7. Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

8. If needed, turn on the broiler for the last 2-3 minutes to achieve a golden brown color on the chicken and vegetables.

9. Remove the sheet pan from the oven and let it rest for 5 minutes.

10. Garnish the chicken and vegetables with chopped fresh parsley before serving. Enjoy your meal!

Chicken Sheet Pan Recipe Equipment Needed

1. Oven
2. Large sheet pan
3. Parchment paper or cooking spray
4. Small bowl
5. Whisk
6. Large bowl
7. Measuring spoons
8. Cutting board
9. Knife
10. Measuring cups
11. Thermometer (optional, for checking internal temperature)
12. Broiler (optional, function of the oven)

FAQ

• Can I use chicken thighs instead of breasts? Yes, you can substitute chicken thighs for breasts. Adjust cooking time as needed, as thighs may require a bit longer to cook through.
• Is it necessary to use baby potatoes? No, you can use any type of potato, just cut them into similar-sized pieces to ensure even cooking.
• How can I make this dish spicier? Add a pinch of crushed red pepper flakes or cayenne pepper to the seasoning mix for an added kick.
• Can I prepare this meal ahead of time? Yes, you can prepare the ingredients ahead and store them in the fridge. Just assemble on the sheet pan when ready to cook.
• What if I don’t have fresh lemon? You can use bottled lemon juice in a pinch, but fresh lemon enhances the flavor significantly.
• How do I ensure the chicken stays juicy? Avoid overcooking by using a meat thermometer to check that the internal temperature reaches 165°F (74°C).
• Can other vegetables be added? Absolutely, feel free to add vegetables like bell peppers or carrots, just ensure they are cut to similar sizes for even cooking.

Chicken Sheet Pan Recipe Substitutions and Variations

• Chicken breasts: Substitute with boneless, skinless chicken thighs for a juicier option.
• Baby potatoes: Use sweet potatoes, cut into similar-sized chunks, for a slightly sweeter flavor.
• Green beans: Swap with asparagus spears for a different veggie option.
• Olive oil: Substitute with avocado oil for a higher smoke point and similar flavor profile.
• Fresh parsley: Use fresh cilantro for a more vibrant and citrusy garnish.

Pro Tips

1. Marinade Time For even more flavor, marinate the chicken in the refrigerator for at least 30 minutes or up to a few hours before cooking. This allows the flavors to penetrate the chicken thoroughly.

2. Even Cooking When cutting the baby potatoes, try to make them as uniform in size as possible so they cook evenly. Smaller pieces will roast faster and get crispier.

3. Zest First Zest the lemon before juicing it to make it easier and ensure you get the most zest.

4. High-Heat Sear For added flavor and color, briefly sear the chicken breasts in a hot skillet for 1-2 minutes per side before placing them on the sheet pan to go in the oven.

5. Resting Period After removing the sheet pan from the oven, let the chicken rest for at least 5 minutes before serving. This helps the juices redistribute, keeping the meat moist and tender.