Sheet Pan Lemon Baked Chicken and Vegetables

Juicy lemon baked chicken, crispy potatoes, and asparagus sprinkled with smoky bacon, all baked on a sheet sheet pan.

Sheet Pan Lemon Baked Chicken and Vegetables

When I went to college at The University of North Carolina at Chapel Hill, I was given an interesting variety of hand-me-down kitchenware. There were some seventies-inspired Corningware baking dishes with the little blue flowers, pastel Tupperware containers, some simple white china plates that I still use, and a set of sheet pans that very well may outdate me. The pans have been used so many times that they are almost black, patina is the nice word for it.

My well-loved sheet pan was just what was needed for a flavorful, healthy meal. I love buying asparagus in the early spring when it is at its freshest. I could eat it every day! If I cut off the ends and serve it to my son, I tell him it is green beans. So far he doesn’t know the difference! All of the other fresh ingredients for the meal, potatoes, garlic, lemon, and parsley, are very easy to find and relatively inexpensive. These easy ingredients made a delicious, family friendly sheet pan meal of lemon baked chicken with vegetables.

There are several part of this meal that make me love it. First, the lemon chicken is amazingly moist and tender. Marinating  the chicken for an hour or two prior to cooking it helps to give it flavor and keep it moist. Giving it a quick sear it a hot pan prior to baking it also helps to keep it juicy and make the skin crispy. Second, the crunchy potatoes with a light coating of lemon, garlic goodness are delicious. Finally, a few smoky bites of bacon mixed in with the vegetables just make everything better. Can you omit the bacon? Certainly. I would not recommend it!

Any meal that can essentially cooked on one pan scores high with me. One pan to keep an eye on I can handle. One pan to clean at the end of the meal, my husband will do.  A few extra dishes along the way, I can handle.

When I use my beat up old sheet pan I can’t help but think back to those college days, in our college kitchen, with our hodgepodge of utensils and bakeware. Me and roommate, Amanda, pretending to know how to cook. Dreading going to the grocery store every week. Catching the kitchen on fire, luckily only once. Those were the good old days. Now I buy herbs, look at sale lists, buy organic when possible, take pictures of my food and write about it for fun.

Juicy lemon baked chicken, crispy potatoes, and asparagus sprinkled with smoky bacon, all baked on a sheet sheet pan.
Juicy lemon baked chicken, crispy potatoes, and asparagus sprinkled with smoky bacon, all baked on a sheet sheet pan.
Sheet Pan Lemon Baked Chicken and Vegetables
Print Recipe
Juicy lemon baked chicken, crispy potatoes, and asparagus sprinkled with smoky bacon, all baked on a sheet sheet pan.
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
65 minutes 2 hours
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
65 minutes 2 hours
Juicy lemon baked chicken, crispy potatoes, and asparagus sprinkled with smoky bacon, all baked on a sheet sheet pan.
Sheet Pan Lemon Baked Chicken and Vegetables
Print Recipe
Juicy lemon baked chicken, crispy potatoes, and asparagus sprinkled with smoky bacon, all baked on a sheet sheet pan.
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
65 minutes 2 hours
Servings Prep Time
2 people 20 minutes
Cook Time Passive Time
65 minutes 2 hours
Ingredients
Servings: people
Instructions
  1. Combine garlic, 1 Tbsp of parsley, zest of the lemon, and half of the lemon juice, 2 Tbsp of olive oil, salt, and pepper in a large resealable plastic bag and mix to combine. Add chicken breasts. Allow to marinate for two hours if possible.
  2. Preheat oven to 375F. Heat heavy pan, such as cast iron skillet, on stove over medium high heat.
  3. When pan is hot, add a small amount of olive oil to pan and remove chicken from marinade. Reserve this marinade. Place chicken skin/breast side down in the hot pan to sear for 5 minutes or until lightly browned.
  4. While chicken skin is browning, put quartered potatoes in a bowl and pour the remaining marinade over the potatoes. Season with salt and pepper and stir.
  5. Lightly spray a sheet pan with cooking spray or olive oil. Remove chicken from pan and place on baking sheet. Pour potatoes around the chicken in a single layer.
  6. Bake chicken and potatoes for 30 minutes.
  7. While chicken and potatoes bake, place asparagus in a bowl and toss with the remaining 1 Tbsp of olive oil and the remaining lemon juice. Season lightly with salt and pepper.
  8. Remove sheet pan from the oven and stir the potatoes. Pour asparagus on the pan spread out in a single layer as much as possible. Top with the pieces of bacon. You may add slices of lemon to the pan if desired.
  9. Bake for an additional 30 minutes.
  10. To serve, sprinkle with remaining parsley.
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