A quick and easy lemon garlic chicken sheet pan meal that combines chicken, asparagus and potatoes all in a light lemon garlic sauce. Perfect for busy weeknights. Gluten-free + diary-free.
I’m on a mission to make healthy eating easy, accessible and delicious. It’s when I come up with meals like this that I know I’m right on track. It doesn’t get much easier than this as the ingredients for this lemon garlic chicken sheet pan recipe can be found in pretty much any grocery store and the combo of flavors is really tasty.
Asparagus happens to be one of my favorite spring vegetables. I personally LOVE roasted asparagus so I decided to build this meal around it. I complimented it with potatoes, chicken for protein and a lemon garlic sauce full of herbs, olive oil, maple syrup, lemon and garlic. So light and refreshing and perfect for spring!
Why You’ll Love This Recipe
It’s the perfect addition to your weekly dinner rotation and is something the whole family will love.
Everything cooks on the same pan. Easy peasy and yay for less dishes!
The lemon garlic sauce is chef’s kiss! So light and fresh!
asparagus – look for spears that are straight, firm to the touch, and have a rich color with a small amount of white at the bottom. Avoid stalks that appear soft, wilted or are faded in color. If asparagus isn’t in season when you’re making this recipe, feel free to swap it with a different vegetable like broccoli or brussels sprouts. Just make sure you use a veggie that will hold up well during roasting.
potatoes – I used a medley of small red, gold and purple potatoes and chopped them into bite size chunks, but any style of potato will work. Just make sure to chop them into the same sized pieces so they cook evenly.
chicken – I recommend boneless, skinless chicken breasts for easy cutting and eating! Chicken thighs will also work.
olive oil – to roast your potatoes.
lemon garlic sauce – this delicious marinade combines lemon juice, garlic, olive oil, maple syrup, sea salt, ground pepper, dried basil, and dried oregano.
How to Make
Start by preheating your oven to 400°F. Coat your chopped potatoes with 3 Tablespoons of the lemon garlic sauce + an additional Tablespoon of olive oil. Roast for 20 minutes.
Meanwhile, in a large bowl marinate your chicken chunks in the remaining sauce. Once potatoes have roasted for 20 minutes and are becoming tender, toss and in a single layer add your marinated chicken and asparagus to the pan. Place pan back in the oven and roast for 15-25 minutes or until chicken is cooked through.
Tips for Success
The one essential item you need for a sheet pan dinner is… a sheet pan. Any ol’ baking sheet will do, but I have a large one that I like using for sheet pan meals because it gives the ingredients plenty of space to roast instead of steam!
One thing you have to be mindful of when you’re making sheet pan meals is how long it will take each ingredient to cook. For instance, with this sheet pan meal, I knew the potatoes would take longer to cook than the asparagus and the chicken so I roasted those alone for 20 minutes while the chicken marinated and then added everything else to the pan.
How to Serve
I love serving this recipe all together on one plate with a slice of lemon and fresh herbs like thyme or rosemary. You can also pair it with a side if you’re more of a volume eater like me! Here are some ideas:
Serve with quinoa, farro, brown rice, pasta (regular or chickpea pasta) if you need a grain to fill out your meal.
Looking for more vegetables? Throw all of the ingredients on the sheet pan on a bed of greens and top with a dressing of choice!
How to Prep in Advance
If you don’t have time to make everything in one night, you can prep all of the components in advance for faster assembly. Here’s what I would prep in advance:
Chicken – let the chicken marinate overnight.
Asparagus and potatoes – chop your asparagus and potatoes the night before and store in the fridge until ready to bake.
Dressing – the dressing is so simple to whip up in advance!
How to Store Leftovers
This sheet pan meal is great for meal prep! I love making a big batch on the weekend so we have leftovers for lunch/dinner for the week ahead.
For leftovers, I recommend storing them all together in an airtight container. Leftovers will last up to five days in the refrigerator. To reheat, I recommend spreading the leftovers on a sheet pan and reheating in the oven. If you’re in a rush, the microwave will work but the vegetables won’t be as crispy.
Make dressing by combining ingredients in a small bowl and whisking until combined.
Preheat oven to 400°F and spray large baking sheet with cooking spray or line with parchment paper. Coat potatoes with 3 Tablespoons of the lemon garlic sauce + an additional Tablespoon of olive oil. Roast for 20 minutes.
Meanwhile let chicken chunks marinate in remaining sauce.
Once potatoes have roasted for 20 minutes, toss and place chicken with sauce along with asparagus to the pan. Place pan back in the oven and roast for 15-25 minutes or until chicken is cooked through. Enjoy warm.
This dish stores well in the fridge in an airtight container for up to 5 days. You can reheat in your oven or in the microwave if you’re in a pinch!
Serving: 1/4 of recipeCalories: 456kcalCarbohydrates: 40gProtein: 39gFat: 18gFiber: 5gSugar: 7g