Sheet Pan Lemon Chicken and Veggies
 
Prep time
Cook time
Total time
 
Throw together this Sheet Pan Lemon Chicken and Veggies dinner in no time at all! The chicken is marinated in a lemon dijon honey sauce, the mini potatoes are tossed in olive oil and seasonings, and the asparagus is thrown in the pan the last few minutes of baking. It couldn't be any easier...or tastier!
Author:
Recipe type: Main
Serves: 4-6 servings
Ingredients
  • For the chicken:
  • 4-6 medium sized boneless, skinless chicken breasts (about 4 oz. each)
  • 1 tablespoon freshly squeeze lemon juice (about 1 lemon)
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 2 teaspoons freshly chopped dill
  • 2 teaspoons finely minced garlic
  • ¾-1 teaspoon salt
  • ¼-1/2 teaspoon pepper
  • thinly sliced lemon rings (optional)
  • For the potatoes:
  • 1½ pounds mini creamer potatoes (or red or golden potatoes quartered)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 teaspoons dijon mustard
  • 1 teaspoon freshly chopped dill
  • 1 teaspoon lemon juice
  • For the asparagus:
  • 1 bunch asparagus (try to avoid thick stalks)*
  • 2 teaspoons olive oil
  • ½ teaspoon finely minced garlic
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ teaspoon lemon juice
  • Toppings:
  • cucumber avocado dill sauce (recipe link in post), diced tomatoes, and crumbled feta cheese
Directions
  1. Prepare chicken by trimming fat. If chicken breasts are extremely large, cut in half. Pat chicken completely dry with paper towels and place in a Ziploc bag. Add lemon juice. Do not discard the lemon. Place lemon remains in the bag as well. Add olive oil, dijon mustard, chopped dill, and minced garlic. Seal bag and massage gently until ingredients are well mixed. Place bag of chicken on a plate and chill in fridge for at least 4 hours up to 24 hours, preferably overnight.
  2. Once ready to cook, remove chicken from fridge and preheat oven to 400 degrees. Remove chicken from bag, shaking off excess marinade. Place on one side of a sheet pan. Season both sides evenly with salt and pepper. Scatter thinly sliced lemon rings over top (optional).
  3. Scatter potatoes in middle of sheet pan. Drizzle with olive oil, salt, pepper, and dijon mustard. Stir and toss with hands until evenly coated.
  4. Bake chicken and potatoes at 400 degrees for 18 minutes.
  5. While chicken and potatoes are baking, rinse and pat asparagus dry. Place on a plate or in a large bowl. Drizzle with olive oil and add minced garlic, salt, and pepper. Toss to coat evenly.
  6. Once chicken and potatoes have baked for 18 minutes, remove pan from oven and add asparagus next to potatoes. Quickly return to oven and bake for 5 minutes more at 400 degrees. Increase heat to broil and bake for an additional 5 minutes until potatoes are tender and asparagus is crisp tender.
  7. Remove from oven and squeeze lemon juice over potatoes and asparagus. Sprinkle freshly chopped dill over potatoes. Toss to coat. Top chicken with cucumber avocado dill sauce (recipe link in post), diced tomatoes, and crumbled feta cheese. Serve immediately.
  8. Store leftovers in an airtight container in fridge for up to 5 days.
Notes
*You can really choose any veggie to roast up with the chicken and potatoes. You may need to adjust the baking time depending on your vegetable of choice. Since asparagus is thin and cooks fairly quickly, I threw it in the last 10 minutes of baking. Brussel sprouts or broccoli may need closer to 15-20 minutes of baking time. Either way, throw your veggies in the pan slightly after the chicken and potatoes have already started baking, since they will take a little longer.
Recipe by Breezy Bakes at https://www.breezybakes.com/sheet-pan-lemon-chicken-veggies/