Sheet Pan Lemon Chicken

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Weeknight dinners just got easier! This Sheet Pan Lemon Chicken is flavor-packed! Juicy chicken, crispy potatoes, and zucchini are baked to perfection. Easy cleanup too!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 573kcal

Author: Linda Warren

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.

Notes

STORE/REHEAT

To store just transfer the chicken and veggies to an airtight container and refrigerate for up to four days.

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.

Nutrition