Sheet Pan Lemon Pepper Chicken Recipes

Sheet Pan Lemon Pepper Chicken Recipes | Easy & Zesty Dinner

I just pulled a fresh tray of sheet pan lemon pepper chicken recipe out of the oven — and honestly, the aroma alone made me smile. The chicken turns out so juicy, the veggies get perfectly tender, and the bright lemon flavor ties everything together beautifully. Every time I make this recipe, I’m reminded of how simple ingredients can create something so comforting.

It’s one of those dishes I reach for on busy evenings because cleanup is easy and the results never disappoint. If you want a flavorful, quick, and satisfying meal, this sheet-pan lemon pepper chicken is the answer. You can also enjoy similar vegetable-centered dishes likeBest Green Bean Casserole Recipe for extra inspiration.

Ingredients

Here’s everything you’ll need for this meal (makes about 4 servings):

For the vegetables:

• 1 pound baby Yukon gold potatoes — washed and quartered; these roast evenly and give a creamy interior.
• 1 pound Brussels sprouts — washed, trimmed, and halved; they caramelize beautifully in the oven.
• 1 tablespoon olive oil — helps the veggies crisp and roast evenly.
• 1 tablespoon steakhouse-style seasoning — adds savory depth without extra effort.
• 1 teaspoon lemon pepper — brings a bright, citrusy flavor to the vegetables.
• 1 teaspoon garlic salt — enhances flavor with a simple salty-garlic kick.
• Juice from 1 lemon — fresh lemon juice gives the veggies a refreshing lift.

For the chicken:

• 2–3 boneless, skinless chicken breasts — pounded to even thickness so they cook evenly.
• 1 tablespoon olive oil — keeps the chicken juicy and helps the seasoning stick.
• 1½ teaspoons steakhouse-style seasoning — adds a savory, well-rounded flavor.
• 1 teaspoon lemon pepper — complements the veggies for a unified taste.
• 1 teaspoon garlic salt — simple but effective seasoning.

Note: This ingredient list serves several portions and can be adjusted as needed.

Variations

If you want to customize this recipe, here are some simple swaps and add-ins:

• Use bone-in chicken thighs for richer flavor and extra juiciness.
• Replace potatoes and Brussels sprouts with broccoli, asparagus, zucchini, or green beans — similar to what you find in the Best Green Bean Casserole Recipe.
• Add red pepper flakes for a little heat.
• Finish the dish with fresh herbs like parsley, thyme, or rosemary.
• For a dairy-free version, simply skip any cheese or creamy toppings — the recipe is naturally dairy-free.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 30–35 minutes
• Total Time: About 45 minutes

Equipment You Need

• Large rimmed baking sheet — allows everything to cook evenly in a single layer.
• Aluminum foil or parchment paper — makes cleanup fast and easy.
• Large mixing bowl — for tossing vegetables with seasoning.
• Meat tenderizer or rolling pin — helps flatten the chicken breasts for even cooking.
• Knife and cutting board — for prepping the vegetables.

How to Make Sheet Pan Lemon Pepper Chicken Recipe

Prep the Oven and Pan

Start by preheating your oven to 350°F (177°C). Line a large baking sheet with foil or parchment and spray lightly with nonstick spray. This keeps everything from sticking and makes cleanup much easier.

Season the Vegetables

In a large bowl, combine the potatoes and Brussels sprouts with olive oil, steakhouse seasoning, lemon pepper, and garlic salt. Toss well to coat. Spread the veggies over half the baking sheet, then squeeze fresh lemon juice over them for extra brightness.

Add the Chicken

Pound the chicken breasts to an even thickness and place them on the other half of the sheet. Drizzle with olive oil, then season both sides with steakhouse seasoning, lemon pepper, and garlic salt. Add a few lemon slices on top if you want more citrus aroma.

Bake and Finish

Bake for 30–35 minutes until the chicken is cooked through and the potatoes are fork-tender. Let the dish rest for a couple of minutes so everything stays juicy before serving.

Additional Tips for Making This Recipe Better

Here are a few things I’ve learned after making this many times:

• I always pound the chicken evenly — it prevents overcooked edges and undercooked centers.
• Tossing the vegetables thoroughly ensures they roast evenly and taste seasoned in every bite.
• Resting the chicken for about 5 minutes before slicing keeps it wonderfully juicy.
• I like adding sliced onions or whole garlic cloves for extra flavor.
• A final squeeze of lemon and a sprinkle of fresh herbs right before serving brightens the entire dish.

How to Serve Sheet Pan Lemon Pepper Chicken

I love plating this with a chicken breast nestled next to a generous scoop of roasted veggies. Adding fresh lemon wedges and chopped parsley makes the dish look restaurant-worthy. You can also serve it with a simple salad, garlic bread, or steamed vegetables. The balance of crisp veggies, juicy chicken, and zesty lemon makes it a complete meal on its own.

Nutritional Information

Per serving (approximate):

• Calories: 300–400
• Protein: 45–50 g
• Carbohydrates: 20–25 g
• Fat: 10–15 g

These values may vary depending on your portion sizes and exact ingredients.

Make Ahead and Storage

Storing

Let the chicken and veggies cool, then store in an airtight container. They’ll stay fresh in the fridge for 2–3 days.

Freezing

You can freeze the cooked chicken and vegetables. Keep in airtight freezer-safe containers. The texture of potatoes may soften slightly after thawing, but the flavor remains great.

Reheating

Warm in the oven at 325°F for 10–15 minutes until heated through. You can also microwave in shorter bursts to avoid drying out the chicken.

Why You’ll Love This Recipe

Here’s what makes this recipe a keeper:

• Quick and easy: It comes together in under an hour, making it perfect for busy nights.
• One-pan convenience: Less mess, less cleanup — always a win.
• Nutritious and balanced: You get protein, veggies, and carbs in one dish.
• Customizable: Swap vegetables, adjust seasonings, or add heat — it adapts to your tastes.
• Fresh, bright flavor: The lemon pepper combination keeps the dish vibrant and satisfying without feeling heavy.

Ben Carraoli

Sheet Pan Lemon Pepper Chicken Recipes

I just pulled a fresh tray of sheet pan lemon pepper chicken out of the oven — and honestly, the aroma alone made me smile. The chicken turns out so juicy, the veggies get perfectly tender, and the bright lemon flavor ties everything together beautifully. Every time I make this recipe, I’m reminded of how simple ingredients can create something so comforting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 pound baby Yukon gold potatoes — washed and quartered; these roast evenly and give a creamy interior.
• 1 pound Brussels sprouts — washed trimmed, and halved; they caramelize beautifully in the oven.
• 1 tablespoon olive oil — helps the veggies crisp and roast evenly.
• 1 tablespoon steakhouse-style seasoning — adds savory depth without extra effort.
• 1 teaspoon lemon pepper — brings a bright citrusy flavor to the vegetables.
• 1 teaspoon garlic salt — enhances flavor with a simple salty-garlic kick.
• Juice from 1 lemon — fresh lemon juice gives the veggies a refreshing lift.
• 2 –3 boneless skinless chicken breasts — pounded to even thickness so they cook evenly.
• 1 tablespoon olive oil — keeps the chicken juicy and helps the seasoning stick.
• 1½ teaspoons steakhouse-style seasoning — adds a savory well-rounded flavor.
• 1 teaspoon lemon pepper — complements the veggies for a unified taste.
• 1 teaspoon garlic salt — simple but effective seasoning.

Method

 

1. Start by preheating your oven to 350°F (177°C). Line a large baking sheet with foil or parchment and spray lightly with nonstick spray. This keeps everything from sticking and makes cleanup much easier.
2. In a large bowl, combine the potatoes and Brussels sprouts with olive oil, steakhouse seasoning, lemon pepper, and garlic salt. Toss well to coat. Spread the veggies over half the baking sheet, then squeeze fresh lemon juice over them for extra brightness.
3. Pound the chicken breasts to an even thickness and place them on the other half of the sheet. Drizzle with olive oil, then season both sides with steakhouse seasoning, lemon pepper, and garlic salt. Add a few lemon slices on top if you want more citrus aroma.
4. Bake for 30–35 minutes until the chicken is cooked through and the potatoes are fork-tender. Let the dish rest for a couple of minutes so everything stays juicy before serving.

Notes

• I always pound the chicken evenly — it prevents overcooked edges and undercooked centers.
• Tossing the vegetables thoroughly ensures they roast evenly and taste seasoned in every bite.
• Resting the chicken for about 5 minutes before slicing keeps it wonderfully juicy.
• I like adding sliced onions or whole garlic cloves for extra flavor.
• A final squeeze of lemon and a sprinkle of fresh herbs right before serving brightens the entire dish.