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Sheet Pan Lemon Chicken and Vegetables

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  • Prep 15 min
  • Total 60 min
  • Servings 4
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This roasted chicken dinner somehow manages to be fancy enough to feed to guests but still easy enough to make any time. Hooray for sheet pan dinners!
Created Nov 9, 2016
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  • Cooking spray
  • 1 lb (500 g) new potatoes, halved or quartered if large
  • 1 large onion, roughly chopped
  • 1 lb (500 g) Brussels sprouts, trimmed and halved
  • 1 lb (500 g) carrots, peeled and cut into bite-sized chunks
  • 1/2 cup (125 mL) olive oil, divided
  • 1/2 teaspoon (2 mL) salt, divided
  • 1/2 teaspoon (2 mL) black pepper, divided
  • 2 tablespoons (30 mL) fresh minced rosemary, plus 2 whole sprigs
  • 2 lemons, halved
  • 4 cloves garlic, finely minced
  • 1 whole chicken (3 to 4 lbs/1.5 to 2 kg), cut up


  • 1
    Preheat oven to 425°F. Spray a baking sheet liberally with cooking spray. Spread the potatoes, onion, Brussels sprouts and carrots in one layer on the baking sheet. Drizzle with half of the olive oil and then sprinkle with half the salt and pepper. Set aside.
  • 2
    In a large mixing bowl, whisk together the remaining olive oil, salt and pepper with the minced rosemary, juice from the lemons (reserving the juiced halves) and garlic until well combined. Add in the chicken pieces and toss to coat.
  • 3
    Place the chicken skin side up on the sheet pan with the vegetables. Add the juiced lemon halves and additional sprigs of rosemary. Bake in preheated oven for 35-40 minutes, or until the veggies are all tender, and an internal thermometer registers 165°F in the fleshy part of one of the chicken drumsticks.
  • 4
    Remove from oven and let rest for 5-10 minutes before serving. Season with additional salt and pepper, if necessary.

Expert Tips

  • Tip 1
    You want to give your vegetables some space to roast, so if the pan feels too crowded, transfer some of the veggies to a second baking sheet.

Nutrition Information

1307.1 Calories, 87.8g Total Fat, 82.1g Protein, 48.8g Total Carbs, 11.1g Sugars

Nutrition Facts

Serving Size: 4 - 6 servings
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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