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Sheet Pan Lemon Pepper Chicken Recipes
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.
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Prep Time 15 minutes
Cook Time 35 minutes
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.