Lemon Herb Chicken Sheet Pan with Spring Vegetables
This elegant one-pan dinner combines succulent chicken breasts with roasted baby potatoes and vibrant spring vegetables, all brought together with a luxurious lemon butter sauce.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- Zest of 2 lemons
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper
- 1 teaspoon smoked paprika
For the Vegetables:
- 1.5 lbs baby gold potatoes, halved
- 1 lb asparagus, trimmed
- 1 lb broccolini or broccoli, cut into florets
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
For Serving:
- Lemon slices
- Fresh parsley and thyme
Instructions
Prepare the Lemon Butter Sauce:
1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
1. In a bowl, combine melted butter, minced garlic, lemon zest, lemon juice, parsley, and thyme. Reserve half for finishing.
Prepare the Chicken:
3. Pat chicken breasts dry and season generously with salt, pepper, and smoked paprika.
4. Brush chicken with half of the lemon butter mixture.
Prepare the Vegetables:
5. Toss potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on the sheet pan.
6. Roast potatoes for 15 minutes until they start to soften.
Assemble and Roast:
7. Remove pan from oven. Push potatoes to the sides and arrange chicken breasts in the center.
8. Toss asparagus and broccolini with remaining olive oil, salt, and pepper. Arrange around chicken.
9. Return to oven and roast for 20-25 minutes until chicken reaches 165°F internal temperature and vegetables are tender with caramelized edges.
Finishing Touches:
10. Remove from oven and immediately brush chicken with reserved lemon butter sauce.
11. Garnish with fresh lemon slices, chopped parsley, and thyme.
12. Let rest for 5 minutes before serving.
Chef’s Tips:
- For even cooking, pound chicken breasts to uniform thickness
- Don’t overcrowd the pan - vegetables need space to roast, not steam
- The potatoes benefit from the head start in the oven
- Fresh herbs make all the difference - avoid dried substitutes if possible
Serves: 4
Prep Time:** 15 minutes
Cook Time:** 40 minutes
Total Time:** 55 minutes
Enjoy this restaurant-quality meal that brings elegant simplicity to your table!
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