Sheet Pan Lemon Chicken

I love a sheet pan, one pot, easy peasy meal. I hate washing dishes and let’s face it, when I convince my kids to wash them…..I gotta do them again afterwards. The solution is just to use less dishes.

My instant pot makes some incredible weeknight dishes for our busy family of 5. The crock pot would too, if I was a better meal planner. The sheet pan is my best friend. Ya know when you finally feel comfortable enough with a specific cooking method that you can stray from following recipes exactly? That’s a sheet pan meal for me.

Sure, I’ve still made mistakes, but who cares…..I only got one pan to clean.

One of my absolute favorite sheet pan meals is my Fajita Bowl. It’s a perfect medley of chicken, peppers and onions and makes for great lunch meal preps for the week. During the winter, I love to do a medley of carrots, parsnips and brussel sprouts with chicken. But, today it is Spring, and I am trying out a new recipe from Erin at Well Plated. It caught my eye because of the asparagus. The asparagus is bountiful right now. It’s not in my garden this year (since I dug it all up) but the markets are overflowing with beautiful looking stems. Asparagus is one of my favorite veggies and roasting them in the oven is super easy (I also love to just saute them) and delicious.

Ingredients:

  • 1 pound baby potatoes — cut into 1-inch pieces
  • 3 tablespoons olive oil — divided
  • 2 tablespoons chopped fresh rosemary — divided
  • 2 pounds asparagus — tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)
  • 1 1/2 pounds boneless skinless chicken breasts — or thighs, cut into 1-inch pieces
  • 1 teaspoon garlic powder
  • 1 large lemon — juice and zest (you should have about 1/4 cup lemon juice total)
  • salt and pepper

I am going to wing the amounts on this recipe since I do not need to cook this much for my family. But, that’s the beauty of sheet pan cooking – throw what ya got on the pan, add some oils and herbs and roast away. So simple and satisfying.

Instructions:

  • Preheat oven to 400° and prep your veggies as listed in ingredients.
  • Rub or mist your sheet pan with olive oil
  • Put potatoes on pan and sprinkle with 1 T evoo, 1 T rosemary & salt/pepper
  • Throw in oven and roast for 20 minutes
  • Meanwhile, place the asparagus, chicken, and garlic powder in a large bowl. Drizzle with the lemon juice, the lemon zest, remaining 2 T olive oil, 1 T rosemary & salt/pepper. Toss to coat, then add to the baking pan with the potatoes. Loosely toss with a spatula and spread out evenly.
  • Roast for 15-20 minutes more, stirring a couple times.
  • ENJOY!

Cook time was quick and easy, but there was quite alot of juice from the asparagus which stopped my potatoes from getting nice and crispy (the way I like them!). So, I suggest you either do your asparagus separately (so much for one sheet pan!) or raise the food up with a wire rack under the food in the sheet pan. If the juice doesn’t bother you, no worries. The family still enjoyed it all and nobody had anything bad to say about the recipe. Success! It’s not easy to please 5 people at the same time.

Delish. Go make yourself some. Squeeze some lemon on top before serving and a little extra sprinkle of rosemary. Best part….I got leftovers for tomorrow. Mmm… Unless my kids eat it during the night.

One Comment on “Sheet Pan Lemon Chicken

  1. Pingback: Sheet Pan Lemon Chicken — Heather’s Real Life | My Meals are on Wheels

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