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Easy Sheet Pan Lemon Garlic Chicken Breast: 30-Minute Dinner

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A quick and easy sheet pan dinner featuring juicy lemon garlic chicken breast roasted with vegetables. Ready in 30 minutes with minimal cleanup, this recipe is perfect for busy weeknights and delivers big flavor with simple ingredients.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 2 large lemons (zest and juice of 1, the other sliced)
  • 6–8 cloves garlic (4 smashed, 2–4 minced)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional)
  • 1 pound baby potatoes, halved (optional)
  • 2 cups broccoli florets (optional)
  • 1 medium red onion, cut into wedges (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon slices (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
  2. In a mixing bowl, combine 3 tablespoons olive oil, zest of 1 lemon, juice of that lemon, 1 teaspoon dried oregano, ½ teaspoon paprika (if using), 1 teaspoon salt, and ½ teaspoon black pepper. Whisk together.
  3. Smash 4 garlic cloves lightly with the flat side of a knife; add to the bowl. Mince remaining 2-4 cloves and add to the bowl.
  4. Pat chicken breasts dry with paper towels. Add to the bowl and toss to coat evenly. Let marinate while preparing vegetables.
  5. If using vegetables, toss potatoes, broccoli, and red onion in a separate bowl with a drizzle of olive oil, salt, and pepper.
  6. Spread vegetables on the prepared sheet pan in a single layer. Place chicken breasts on top. Tuck lemon slices (from second lemon) and smashed garlic cloves around the chicken. Drizzle any remaining marinade over everything.
  7. Roast for 15 minutes. Remove pan, flip chicken, and stir vegetables. Return to oven and roast for 5-10 more minutes, until chicken reaches 165°F (74°C) internally and is golden brown.
  8. Let chicken rest on a cutting board for 5 minutes. Sprinkle fresh parsley over the sheet pan. Slice chicken against the grain and serve with roasted garlic and caramelized lemon slices.

Notes

Pat chicken dry for better browning. Use a thermometer to ensure chicken reaches 165°F. Don’t crowd the pan—use two pans if needed. Let chicken rest 5 minutes before slicing. For the garlic, tuck cloves under chicken or between vegetables to prevent burning. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: sheet pan chicken, lemon garlic chicken, easy chicken dinner, 30-minute meal, one pan chicken, healthy chicken recipe, weeknight dinner

Find it online: https://elaraeats.com/easy-sheet-pan-lemon-garlic-chicken-breast-30-minute-dinner/