Lemon Garlic Chicken & Vegetable Sheet Pan Recipe

Lemon Garlic Chicken & Vegetable Sheet Pan Recipe
Sheet pan dinners are generally quick and easy to put together, and generally bake for less than 30 minutes. This Lemon Garlic Chicken and Vegetable Sheet Pan Dinner is no exception. It requires cutting a few vegetables and brushing them and chicken breasts with a luscious lemon/garlic/butter mixture. Freshly grated Parmesan cheese is sprinkled over the vegetables during the last five minutes of cooking.
You can vary the vegetables you use according to what you happen to have in your fridge or garden. Cauliflower is a favorite, but broccoli, Brussels sprouts, and yellow summer squash are also alternative favorites.

6 Servings

1/4 cup butter
2 tablespoons olive oil
1 tablespoon finely minced garlic
1/2 teaspoon dried red pepper flakes
Juice and zest of 1 lemon

1 red bell pepper, cored and cut into 1 1/2" squares
2 small zucchinis, cut into 1" thick rounds
2 cups cauliflower florets
1 small red onion, cut into 1" squares

1 pound boneless skinless chicken breast halves, trimmed, cleaned, and cut into six serving-size pieces
lemon pepper seasoning

1/2 cup freshly grated Parmesan cheese

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with 1" sides with parchment or Silpat.
  3. Place the butter, olive oil, garlic, and red pepper flakes in a large glass measuring cup (8 cups) or bowl.
  4. Microwave until the butter is melted and bubbly; stir in the lemon juice and zest.
  5. Place the vegetables in the mixture and stir to coat; transfer them to the prepared baking sheet in a single layer.
  6. Place the chicken breasts in the remainder of the butter mixture, stirring to coat well.
  7. Transfer the chicken breasts to the baking sheet and sprinkle liberally with the lemon pepper.
  8. Bake 20 minutes or until the chicken reaches 120 degrees on an instant read thermometer; sprinkle the vegetables with the Parmesan cheese and return to the oven for five minutes or until the chicken reaches 130 degrees on the thermometer. Serve immediately.

    1. Amount Per Serving
      Calories 300 Calories from Fat 180
      Percent Total Calories From: Fat 60% Protein 30% Carb. 9%

      Nutrient Amount per Serving
      Total Fat 20 g
      Saturated Fat 8 g
      Cholesterol 78 mg
      Sodium 344 mg
      Total Carbohydrate 7 g
      Dietary Fiber 1 g
      Sugars 0 g
      Protein 23 g

      Vitamin A 27% Vitamin C 94% Calcium 0% Iron 7%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.