As you know I love home-cooked meals but I don’t like wasting time in the kitchen so any recipe that is one pan or pot is a favorite of mine. This lemon chicken recipe is quick and easy to make, delicious to eat, and requires minimal prep! Can you say winner, winner, chicken dinner!!
This recipe is versatile and can easily be adjusted to accommodate the needs of your guests if they’re following specific eating habits. I’ve noted a few below.
- Paleo – substitute clarified butter/ghee, or olive oil for butter
- Keto – if you need to increase fat macro simply increase the amount of butter used
- Whole 30 – no adjustments needed
Quick and Easy Sheet Pan Lemon Chicken Recipe
Lemon Chicken Ingredients
- 3-4 boneless and skinless chicken breast/cut in ½ on the horizontal
- 1 pound of fresh asparagus
- 8 mini peppers (or 2 big ones cut in quarters)
- 1-2 full garlic bulb
- Olive oil
- Zest of a full lemon
- ½ teaspoon of each, dry thyme and dry rosemary
- 1 teaspoon of dry Parsley
- 1 teaspoon of butter
- 1/2 lemon cut into slices
- Salt & Pepper to taste
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Large Sheet Pan, I use a commercial-sized sheet pan, I find the larger surface allows room to spread everything out and for an even bake.
- Silpat Baking Mat, is one of my favorite kitchen tools because you can use it over and over again (after washing) and it evenly bakes whatever you have on the sheet pan. Cooking spray or parchment paper works great for this recipe.
- Instant Thermometer, this way you know the chicken is at proper temperature before removing it from the oven.
Lemon Chicken Directions
- Heat oven to 425°F. Place the Silpat baking mat on the sheet pan, non-stick spray or parchment works too
- In a bowl, mix the butter, herbs, salt, and pepper (reserve for chicken)
- Add asparagus, peppers, and garlic. Coat with Olive Oil and place chicken breast on the baking sheet
- Sprinkle the butter/herb mixture and lemon zest on the Chicken then add the lemon slices on top of the chicken breast
- Cook for 30-40 minutes or until chicken has reached 165-degree internal temperature, turn asparagus and peppers halfway through cooking. Enjoy.
You’ll quickly fall in love with this lemon chicken recipe, it is great for entertaining. I like to make it and use the leftovers for lunches throughout the week. I hope you’ll enjoy this quick and easy sheet pan recipe as much as we do.
Quick and Easy Sheet Pan Lemon Chicken
Ingredients
- 3-4 boneless and skinless chicken breast/cut in ½ on the horizontal
- 1 pound of fresh asparagus
- 8 mini peppers Or 2 big ones cut in quarters
- 1-2 full garlic bulb
- Olive oil
- Zest of a full lemon
- ½ teaspoon of each dry Thyme and dry Rosemary
- 1 teaspoon of dry Parsley
- 1 teaspoon of butter
- 1/2 lemon cut into slices
- Salt & Pepper to taste
Instructions
- Heat oven to 425°F. Place Silpat baking mat on the sheet pan or simply coat with cooking spray.
- In a bowl, mix the butter, herbs, salt, and pepper (Reserve for Chicken)
- Add asparagus, peppers, and garlic. Coat with Olive Oil and place chicken breast on the baking sheet
- Sprinkle the butter/herb mixture and lemon zest on Chicken then add the lemon slices on top of the chicken breast
- Cook for 30-40 minutes or until chicken has reached 165-degree internal temperature, turn asparagus and peppers halfway through cooking. Enjoy.