Sheet Pan Lemon Garlic Chicken with Potatoes & Carrots

This simple sheet pan lemon garlic chicken recipe with potatoes & carrots makes an easy and flavor-packed one pan dinner!

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Welcome to yet another edition of “easy sheet pan dinner recipes around what I have on hand” — a chicken & veggies edition. This easy Sheet Pan Lemon Garlic Chicken with Potatoes & Carrots recipe is chock full of lemony, garlicky flavor — and, we do always so love a one pan dinner with its own built-in side dish, right?

In today’s sheet pan chicken dinner I used the same marinade as in this older lemony pork chops, tomatoes, & potatoes recipe — but with carrots instead of tomatoes, changing up the cooking time for the thinner chicken, and adding a bit of Parmesan on at the end to kick the blander chicken up a notch. This would also be lovely with thyme instead of rosemary; try mixing things up with your own favorite spices.

Sheet Pan Lemon Garlic Chicken with Potatoes & Carrots

Ingredients

– for the marinade

1/4 cup olive oil
Juice of one small lemon (see Note)
1 Tbsp + 1 tsp minced garlic (about 8 cloves fresh)
1 Tbsp rosemary, crushed a little between your fingers
1 Tbsp coarse ground mustard
Black pepper, to taste
Sea salt, to taste

– for the chicken and veggies

1.5 lbs boneless skinless chicken thighs, trimmed
4 medium carrots, peeled and sliced into coins
1 lb red potatoes, coarsely chopped
1 medium yellow onion, coarsely chopped
1/3 cup shredded Parmesan

Directions

Preheat oven to 425 degrees. Spray a  rimmed baking sheet with cooking spray, and chop your veggies.

Combine marinade ingredients in a small bowl, and place the potatoes, carrots, and onion in a large bowl. Pour half of the marinade over the veggies, and toss to coat.

Arrange veggies in a single layer on the prepared baking sheet. Roast at 425 degrees for 15 minutes, then remove the pan from the oven and stir the veggies.

While the veggies are roasting, trim the chicken and place it in the same large bowl you used for the veggies. Pour the rest of the marinade over the chicken and stir to coat, then let it marinate while the veggies are roasting.

Move the veggies to one end of the pan and add the marinated chicken to the other end. Return the baking sheet to the oven and roast another 20 minutes at 425 degrees, or until the chicken and veggies are cooked through.

Top everything with shredded Parmesan and broil on high for 2 minutes to brown.

Note: Reduce this a little and use the juice of  1/2 – 3/4 of the lemon, if you have a larger or exceptionally juicy one or just want a little less lemon flavor.

Yummy, lemony, good!

The sweet + starchy potatoes and carrots here perfectly complement the savory chicken, and everything on your plate will be so full of lemony garlicky flavor! This sheet pan lemon garlic chicken recipe is naturally gluten free — and, since both kids ate everything without complaints, I’m going to call it a winner winner chicken dinner.

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Sheet Pan Lemon Garlic Chicken with Potatoes & Carrots

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This simple sheet pan lemon garlic chicken recipe with potatoes & carrots makes an easy and flavor-packed one pan dinner!

Course dinner

Cuisine sheet pan

Keyword chicken, garlic, lemon, one pan meal, potatoes, sheet pan, sheet pan dinner

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

– for the marinade

• 1/4 cup olive oil
• Juice of one small lemon see Note
• 1 Tbsp + 1 tsp minced garlic about 8 cloves fresh
• 1 Tbsp rosemary crushed a little between your fingers
• 1 Tbsp coarse ground mustard
• Black pepper to taste
• Sea salt to taste

– for the chicken and veggies

• 1.5 lbs boneless skinless chicken thighs trimmed
• 4 medium carrots peeled and sliced into coins
• 1 lb red potatoes coarsely chopped
• 1 medium yellow onion coarsely chopped
• 1/3 cup shredded Parmesan

Instructions

• Preheat oven to 425 degrees. Spray a rimmed baking sheet with cooking spray, and chop your veggies.
• Combine marinade ingredients in a small bowl, and place the potatoes, carrots, and onion in a large bowl. Pour half of the marinade over the veggies, and toss to coat.
• Arrange veggies in a single layer on the prepared baking sheet. Roast at 425 degrees for 15 minutes, then remove the pan from the oven and stir the veggies.
• While the veggies are roasting, trim the chicken and place it in the same large bowl you used for the veggies. Pour the rest of the marinade over the chicken and stir to coat, then let it marinate while the veggies are roasting.
• Move the veggies to one end of the pan and add the marinated chicken to the other end. Return the baking sheet to the oven and roast another 20 minutes at 425 degrees, or until the chicken and veggies are cooked through.
• Top everything with shredded Parmesan and broil on high for 2 minutes to brown.

Notes

Reduce this a little and use the juice of 1/2 – 3/4 of the lemon, if you have a larger or exceptionally juicy one or just want a little less lemon flavor.

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