Dinner just got a whole lot easier (and tastier)! This Sheet Pan Lemon Chicken is packed with juicy chicken thighs and legs, crispy potatoes, and tender zucchini, all roasted to perfection in a zesty lemon rosemary sauce. It’s a complete meal, that's simple and delicious, and cleanup is a breeze.
Easy sheet pan dinners
Sheet pan dinners are a lifesaver when days get too busy to even think about planning something. All you need to do is chop up some veggies, toss them with a protein (chicken, sausage, tofu, whatever!), drizzle everything with some olive oil and seasonings, then throw it all on a pan and bake. Boom – busy weeknights just got easier! Bonus - clean up is a breeze!
My favorite go-to sheet pan recipes are this spicy Creole Chicken and Shrimp, this as-good-as-grilling Sausage and Peppers, and my summertime Shrimp Boil. They're tasty dinners the whole family will love!
Why you'll love this lemon rosemary baked chicken thighs recipe
This is not your average baked chicken dish. The chicken thighs and legs are perfectly crispy on the outside, tender and juicy on the inside, the veggies get all caramelized, and the potatoes soak up all that garlicky, lemony goodness.
The secret? A quick sear before roasting locks in the flavor, and deglazing with white wine adds depth. Plus, everything is cooked together on a large sheet pan, which means minimal prep and maximum flavor with every bite.
Plus you can customize it with your favorite veggies like sweet potatoes or Brussels sprouts. See the recipe variations section below for ideas.
Ingredients
This recipe is all about fresh, simple ingredients working together to create bold, comforting flavors. Here’s what you’ll need:
For the lemon rosemary sauce:
Olive oil: Helps everything roast to perfection while adding richness.
Lemon juice: Fresh lemon juice brings its bright, tangy flavor for the perfect pairing with chicken.
Minced garlic: Adds a savory, aromatic punch.
Fresh rosemary: Lends its earthy and slightly piney notes to this easy dinner.
Lemon slices: Roast alongside the chicken for extra citrusy goodness.
For the chicken and potatoes:
Chicken thighs and legs: Juicy, flavorful cuts that stay moist when baked.
Olive oil: I like to use extra virgin olive oil to sear the chicken and get those crispy, golden skins.
Salt and black pepper: Seasoning basics that bring out the dish's flavor.
White wine: Adds richness and helps deglaze the skillet to grab those tasty bits.
Small potatoes: If the potatoes are small enough, such as fingerling or yukon gold potatoes, there is no need to cut them. They cook up roasty, crispy, and perfect for soaking up the sauce.
Zucchini: Tender and caramelized when roasted, adding a fresh veggie element.
How to make lemon rosemary chicken and potatoes
This recipe couldn’t be simpler. Start with the Lemon Rosemary Sauce:
- In a small bowl, whisk together olive oil, lemon juice, garlic and rosemary leaves.
- Add sliced lemons, stir, and set aside.
Now prepare the chicken, potatoes and zucchini.
- Sprinkle the skin-on chicken thighs and legs with salt and pepper.
- Heat 3 tablespoons olive oil in a skillet over medium high heat. Place chicken, skin-side down in oil and cook until the skin has turned a nice golden brown. Remove chicken and add white wine to deglaze pan. Stir to get all the goodie out of the bottom.
- Place the chicken, potatoes and zucchini on a rimmed baking sheet in a single layer.
- Pour the lemon rosemary sauce over all.
- Bake in a preheated 450°F oven for 45-50 minutes or until the chicken is cooked through and the potatoes are soft. Serve with any extra sauce.
This lemon garlic chicken and potatoes recipe makes one delicious meal! I mean you can't beat an entire meal in one pan! With crispy skinned chicken, tender potatoes and zucchini all covered with a zesty, herby lemon sauce, everyone in the family will gobble it up in no time.
Recipe tips for success
To help you nail this easy sheet pan chicken dinner, here are some helpful tips:
Sear the chicken skin-side down until golden and crispy. This locks in flavor and gives you that amazing texture.
If using larger potatoes, cut the potatoes into uniform pieces so they cook evenly. Smaller pieces will get crispier!
Don’t skip the wine because it deglazes the pan and adds flavor depth, but you can substitute it with chicken broth if needed.
Let the chicken rest for 5-10 minutes after baking so the juices redistribute, keeping it juicy and tender.
Recipe variations to make it your own
Sheet pan meals are incredibly versatile, so feel free to mix it up based on what you have or what you’re craving!
Chicken: Swap the thighs and legs for boneless chicken breasts if you prefer leaner meat.
Lemon: Want a twist? Try lime juice instead of lemon for a different citrusy kick.
Rosemary: Use fresh herbs like thyme or parsley if you don’t have rosemary on hand.
Potatoes: Sweet potatoes or butternut squash make great substitutes.
Zucchini: Switch it up and use a different vegetable like yellow squash, cauliflower, broccoli, or Brussels sprouts.
How to Store, Freeze, and Reheat Leftovers
To store leftovers, transfer the chicken and veggies to an airtight container and refrigerate for 3-4 days.
For freezing, place cooled portions in a freezer-safe bag or container. They’ll keep well for up to three months. Just thaw overnight in the fridge before reheating.
To reheat, warm the chicken and veggies in a 350°F oven for about 10-15 minutes or until heated through. You can also microwave them, but the oven will help restore that crispy skin and caramelized texture.
More chicken recipes to make for dinner
- Air Fryer Frozen Chicken Breast
- Baked Honey Garlic Chicken
- Cheesy Chicken Pasta Casserole
- Chicken Bacon Mac and Cheese
- Crockpot Lemon Pepper Chicken
Find lots of easy recipes for chicken and the best one pot and sheet pan dinners on 2CM!
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Sheet Pan Lemon Chicken
Ingredients
Lemon Rosemary Sauce
- ⅓ cup olive oil
- ¼ cup fresh lemon juice juice of 2 lemons
- 5 teaspoons minced garlic
- 3 Tablespoons fresh rosemary leaves chopped
- 2 lemons sliced
Chicken/Potatoes/Zucchini
- 3 Tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 chicken legs
- 4 skin-on bone-in chicken thighs
- ⅓ cup white wine
- 2 pounds small red potatoes
- 1-2 zucchini cut in chunks
Instructions
- Preheat oven to 450°F.
For lemon rosemary sauce:
- In a small bowl, whisk olive oil, lemon juice, garlic and rosemary together. Add sliced lemons.
For the chicken:
- In a large skillet, heat olive oil over medium-high heat. While the pan is heating, season the chicken with salt and pepper. Place, skin side down, in the skillet and cook until browned, about 10 minutes. Do not turn.
- Remove chicken from the plan and add wine to deglaze, scraping any goodie from the bottom of the skillet.
To assemble:
- Line a sheet pan with a silicone mat or aluminum foil. Place the chicken on the pan and scatter the potatoes, and zucchini around it. Pour the lemon rosemary sauce over the chicken and veggies. Take the wine from the skillet and pour that over the veggies as well.
- Bake for 45 minutes or until chicken is thoroughly cooked.
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