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Sheet Pan Lemon Chicken and Vegetables

Wholefully Recipe by
(2 reviews)
Sheet Pan Lemon Chicken and Vegetables
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4
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Sheet Pan Lemon Chicken and Vegetables

This roasted chicken dinner somehow manages to be fancy enough to feed to guests but still easy enough to make any time. Hooray for sheet pan dinners!

Ingredients

Cooking spray
1
pound new potatoes, halved or quartered if large
1
large onion, roughly chopped
1
pound Brussels sprouts, trimmed and halved
1
pound carrots, peeled and cut into bite-sized chunks
1/2
cup olive oil, divided
1/2
teaspoon salt, divided
1/2
teaspoon black pepper, divided
2
tablespoons fresh minced rosemary, plus 2 whole sprigs
2
lemons, halved
4
cloves garlic, finely minced
1
whole chicken (3-4 pounds), cut up

Directions

  • 1 Preheat oven to 425°F. Spray a baking sheet liberally with cooking spray. Spread the potatoes, onion, Brussels sprouts and carrots in one layer on the baking sheet. Drizzle with half of the olive oil and then sprinkle with half the salt and pepper. Set aside.
  • 2 In a large mixing bowl, whisk together the remaining olive oil, salt and pepper with the minced rosemary, juice from the lemons (reserving the juiced halves) and garlic until well combined. Add in the chicken pieces and toss to coat.
  • 3 Place the chicken skin side up on the sheet pan with the vegetables. Add the juiced lemon halves and additional sprigs of rosemary. Bake in preheated oven for 35-40 minutes, or until the veggies are all tender, and an internal thermometer registers 165°F in the fleshy part of one of the chicken drumsticks.
  • 4 Remove from oven and let rest for 5-10 minutes before serving. Season with additional salt and pepper, if necessary.
See Step By Step

Step By Step  

Sheet Pan Lemon Chicken and Vegetables

As prepared by Wholefully,

Sheet pan dinners are the Holy Grail for lazy cooks everywhere. You put everything on a sheet pan. You put it in the oven. Then you eat. THAT’S IT.


When it comes to holiday entertaining (and, honestly, life in general), the simpler the better. Sure, you could put together a five-course meal on your best dishes, and chances are, your guests will oooh-and-ahhh. But guess what? You’ll probably get just the same kind of rave reviews out of something simple, classic and impossible-to-mess-up, like a roasted chicken. Roasting a whole chicken is so simple a kid could do it—an older kid, but still—and it’s made even simpler by turning it into a sheet pan dinner.

To get perfectly tender chicken that’s just the right shade of golden brown, all while getting perfectly roasted and caramelized veggies, you’re better off using a whole cut-up chicken instead of a whole whole chicken. It’s less intimidating if you’ve never cooked a whole chicken before, and it makes cooking go faster and serving much easier. Here’s how:

Sheet Pan Lemon Chicken and Vegetables

To make this roasted chicken with veggies you need—you guessed it—chicken and veggies. We’re not reinventing the wheel here. New potatoes, carrots, onions, and Brussels sprouts make for a great mix of textures, flavors and colors.


Sheet Pan Lemon Chicken and Vegetables

Preheat the oven to 425°F. Spray a half sheet pan (AKA: a cookie sheet) liberally with cooking spray. Then, fill the pan with the mixture of chopped veggies. You don’t want to overcrowd the pan—that makes the veggies steam instead of caramelizing—but you want to make sure to have enough to serve all your guests. Think about using a second sheet pan if it starts to feel claustrophobic.

Drizzle on a heavy hand of olive oil over the veggies, and then season liberally with salt and pepper. Set aside while you go to work on the chicken.


Sheet Pan Lemon Chicken and Vegetables

In a large bowl, whisk together rosemary, garlic, salt, lemon juice and olive oil. (You’ll want to make sure your rosemary and garlic are finely minced. Really go at ‘em with your knife.)


Sheet Pan Lemon Chicken and Vegetables

Add the chicken pieces to your large mixing bowl and toss to coat. This is why you wanted a large bowl for the rosemary mixture. You’ll be best off using clean hands to make sure each piece of the chicken gets a good coating.


Sheet Pan Lemon Chicken and Vegetables

Wiggle the chicken pieces down into their veggie bed—skin sides up. Add a few sprigs of rosemary and the squeezed lemon halves to the pan (not only does this look pretty, but it also adds lots of flavor in the oven). Ain’t she a beaut?


Sheet Pan Lemon Chicken and Vegetables

Bake that baby for 35-40 minutes, or until the veggies are all tender, and an internal thermometer registers 165°F in the fleshy part of one of the chicken drumsticks.


Sheet Pan Lemon Chicken and Vegetables

Remove from oven and let rest for 5-10 minutes before serving. This allows the juices to redistribute in the chicken—that way, when you cut into a piece, the juice stays in the meat instead of ending up in a pool on your plate.


Sheet Pan Lemon Chicken and Vegetables

Serve in the chicken whole pieces, or carve and serve in slices. Depending on the size of your chicken, you might be able to serve two guests from one piece (especially a larger breast piece). Use a slotted spoon to remove the veggies from the drippings. Because of the high cooking temp, the veggies get a chance to caramelize before they braise in the chicken drippings—adding two layers of awesome flavor. It’s really the best of both worlds.

Enjoy!

See Recipe
Tips  

You want to give your vegetables some space to roast, so if the pan feels too crowded, transfer some of the veggies to a second baking sheet.

Nutrition Information 
No nutrition information available for this recipe
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