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Sheet Pan Lemon Pepper Chicken

Sheet Pan Lemon Pepper Chicken

The ultimate comfort food, Sheet Pan Lemon Pepper Chicken is a quick and flavorful dish that comes together in no time. With juicy chicken, fresh vegetables, and the zesty punch of lemon, this easy weeknight dinner is sure to satisfy. Make it tonight for a hassle-free meal!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350

Ingredients
  

  • 1 large lemon sliced into thin rounds
  • 1.25 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1 pound fresh green beans trimmed and halved
  • ½ of one large or 1 medium red onion sliced into strips or small chunks
  • 2 to 3 tablespoons olive oil
  • 1 to 2 teaspoons lemon pepper seasoning blend
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 1 bunch fresh parsley optional for garnishing
  • to taste Parmesan cheese optional finishing touch
  • to taste garlic optional finishing touch
  • to taste soy sauce optional finishing touch
  • to taste chili garlic sauce optional finishing touch

Equipment

  • Oven
  • Chef's Knife
  • Baking Sheet
  • Blender

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit. This high heat is crucial for achieving that perfectly roasted flavor and crispy edges. While the oven heats, prepare your baking sheet by lining it with aluminum foil. This simple step makes cleanup a breeze.
  2. Distribute the lemon slices evenly around the baking sheet. The lemon will infuse its bright flavor into the chicken and veggies as they bake, creating a wonderful aroma that fills your kitchen.
  3. Add the bite-sized pieces of chicken to the sheet. Space them out to ensure even cooking. This is where the magic begins as they'll absorb the flavors from the lemon and seasonings.
  4. Now, toss in the trimmed and halved green beans along with the sliced red onion. Adding them at this stage allows the vegetables to roast perfectly alongside the chicken.
  5. Drizzle the entire mixture generously with olive oil to enhance flavor and ensure everything roasts beautifully. Next, season with lemon pepper seasoning, kosher salt, and black pepper. This combination of spices will elevate the dish.
  6. Carefully toss everything together with tongs until each piece is well coated in oil and spices. Visualize the vibrant colors and the aromatic blend of flavors ready to be baked.
  7. Pop the baking sheet into the preheated oven and set your timer for about 15 minutes. The key here is to keep an eye on the chicken as it cooks. You want it to be juicy and cooked through without drying out.
  8. About halfway through baking, give everything a gentle toss to ensure even cooking. The lemon slices will maintain their flavor while allowing the chicken and vegetables to mingle beautifully.
  9. Check for doneness as you approach the 15-minute mark. The chicken should be golden and reach an internal temperature of 165 degrees Fahrenheit. The green beans should be tender yet still vibrant green.
  10. Once done, remove the baking sheet from the oven. Optionally, garnish with fresh parsley for a pop of color and a hint of freshness. You may also finish with any optional toppings like Parmesan cheese or a dash of soy sauce for an extra flavor boost.

Notes

  • Tip 1: Store any leftovers in an airtight container in the fridge for up to 5 days.
  • Tip 2: This dish can be frozen, but it's best to freeze the chicken and vegetables uncooked.
  • Tip 3: Serve your Sheet Pan Lemon Pepper Chicken with a side of rice or quinoa for a filling meal.
  • Tip 4: If you enjoy a bit of heat, consider adding red pepper flakes or a dash of hot sauce.
  • Tip 5: Feel free to substitute green beans with other vegetables like broccoli or bell peppers.