Lemon Honey Chicken Sheet Pan Meal {One Pan!}

Sheet Pan Lemon Chicken is the perfect weeknight meal! Minimal prep, one pan, and on the table in less than 30 minutes!

Made with tender and juicy chicken, crisp tender veggies, all drizzled with a sweet and tangy honey lemon sauce and seasoned with a homemade spice mix.

platter of chicken and green beans

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

Sheet Pan Lemon Chicken

Whip up this lemon chicken sheet pan dinner tonight. Tender and juicy seasoned chicken, cauliflower, and green beans all baked on a sheet pan, A simple and easy baked lemon chicken dinner the whole family can enjoy. 

Sheet pan recipes are one of my favorites. When you want a simple prep dinner, this sheet pan lemon chicken is always a great one.

Sheet Pan Chicken

Plus, you can toss on any of your favorite veggies to create a meal in one. Chicken and veggies that get baked on one sheet. A quick and easy cleanup for you. 

If you enjoy meal prepping, consider making this up and tossing it in single-serve containers to use for lunches, quick grab and reheat dinners, and more.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

labeled picture of lemon chicken dinner

One Pan Lemon Chicken Ingredients

  • chicken
  • soy sauce
  • lemon juice
  • honey
  • spices
  • green beans
  • cauliflower

Chicken Tenders or Breasts: If you use breasts, make sure to cut them horizontally to help them cook fast. If you use a thicker cut chicken, the cooking time will vary. 

Vegetables: I used green beans and cauliflower. Now, if you want, get creative and reach for broccoli, diced sweet potatoes, Brussels sprouts, etc. The sky is the limit. 

Liquid Sauce: I made a liquid sauce to drizzle over the baked chicken and vegetables. It adds a sweet and savory flavor to the dish. The lemon juice is a nice citrus twist. 

Spice Blend: I also created a spice blend that I sprinkled over the chicken to add a mix of spices to the chicken. We loved this recipe with the spices but feel free to swap out with what you prefer or have on hand.

Looking for more comfort food? Follow LTB on Pinterest!

How to make baked lemon chicken

STEP ONE: Prepare the baking sheet with foil or non-stick spray. Place chicken on prepared sheet pan. Season with salt and pepper. Combine the liquid ingredients to make the lemon sauce and drizzle 1/3 over the chicken.

STEP TWO: Bake the chicken in a preheated oven for 10 minutes. Remove and turn the chicken over. Arrange the vegetables on the pan and season everything with spice mix. Drizzle with 1/3 of the sauce.

STEP THREE: Return the pan to the oven and bake for another 10 – 15 minutes or until the chicken has reached 165F. If the veggies are done but the chicken is not, you can remove the veggies to a bowl and return the chicken back to the oven until finished cooking.

STEP FOUR: Drizzle the chicken with remaining lemon sauce and turn the oven to broil. Broil for 2-3 minutes (watching carefully) until the chicken is a golden brown color. Remove the chicken from the oven and let rest for 5 minutes.

Serve warm garnished with parsley if desired!

baked chicken and veggies on a sheet pan

How to know when the chicken is done? 

I recommend buying a meat thermometer and test the chicken to ensure it reads an internal temperature of 165 degrees Fahrenheit. Raw chicken can make you sick, so make sure to take the time and ensure the chicken is fully cooked.

How do you keep chicken from drying out? 

Using a sauce can help to keep moisture in the chicken as it cooks. Also, making sure your chicken does not over-cook is another way to make sure the chicken doesn’t dry out.

Another tip I use all the time is to brine the chicken for at least 1 hour in a salt water solution. My favorite is 2 cups of water and 2 tablespoons salt. Mix and submerge the chicken. Drain and pat dry before cooking the chicken.

platter of chicken and green beans

Best way to store leftovers 

If you happen to have leftovers or use this recipe for meal prep, it will store for around 3 days in the refrigerator. Just be sure to store the chicken separately if it is not cooked.

Once cooked, store the chicken and vegetables in air tight containers. Pair it with cooked brown or white rice or even some quinoa. 

Reheat in the microwave until warmed through, or place in the oven covered with aluminum foil and reheat until heated through.

Serve it with

Cauliflower rice, classic Jasmine or Basmati rice, dinner rolls, green salad, and more. Essentially this recipe can be paired with so many of your favorites.

Or call it a genuine one-pan meal, and serve as is!

fork holding chicken and green bean

Tips for No Leftover Lemon Chicken

  • cover your baking sheet with foil for easy clean up!
  • use boneless skinless chicken breasts if you have them. just be sure to slice lengthwise into a few strips for even baking.
  • to ensure even baking, try and get all ingredients in a single layer on the baking pan.
  • if you don’t have chicken breasts, use tenders or cutlets
  • baked with a few lemon sliced thin on the pan.
  • for more lemon flavor, add some lemon zest to the sauce.
  • if you don’t have a big enough sheet pan, feel free to use a roasting pan or larger baking dish.
  • start checking the chicken early, they don’t usually take more than 20 minutes to cook through.
  • add some sliced red, yellow, or orange bell peppers for more color and crunch.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

collage of chicken with text "Lemon honey chicken sheet pan dinner"

This baked lemon roasted chicken is great for meal prep or making an easy healthy dinner for a busy weeknight. Better than your usual boring baked chicken breasts!

More sheet pan dinners to make

Lemon Roasted Chicken Recipe

plate of chicken and green beans

Honey Lemon Chicken Sheet Pan Dinner

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Sheet Pan Lemon Chicken is the perfect weeknight meal! Minimal prep, one pan, and on the table in less than 30 minutes!

Ingredients

  • 8-10 chicken tenders or 4 chicken breasts, sliced horizontally
  • 1 cup cauliflower florets
  • 1 pound green beans (ends trimmed)
  • Parsley for garnish

Lemon Honey Sauce

  • 2 tablespoons soy sauce
  • juice of 1 lemon
  • 1/3 cup honey
  • 2 teaspoons olive oil

Spice Mix

  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon paprika

Instructions

  1. Preheat the oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or line with parchment paper or aluminum foil.
  2. Place the chicken on a prepared baking sheet. Season with salt and black pepper to taste.
  3. In a small bowl, combine soy sauce, lemon juice, honey, and olive oil. Whisk to combine. Drizzle 1/3 of the lemon sauce over the chicken.
  4. Place chicken in the oven and bake for 10 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.
  5. After 10 minutes, remove the baking pan from the oven, flip the chicken and place the green beans and cauliflower around the sides of the chicken.
  6. Sprinkle the chicken and vegetables with seasonings and drizzle 1/3 of the lemon sauce over the vegetables and some more on the chicken.
  7. Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. If the veggies are done but the chicken is not, you can remove the veggies to a bowl and return the chicken back to the oven until finished cooking.
  8. Drizzle the chicken with remaining lemon sauce and turn the oven to broil. Broil for 2-3 minutes (watching carefully) until the chicken is a golden brown color.
  9. Remove the chicken from the oven and let rest for 5 minutes.
  10. Sprinkle with chopped parsley if desired and serve warm. Enjoy!

Notes

*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

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Nutrition Information:
Yield: 4 Serving Size: 1/4 sheet pan
Amount Per Serving: Calories: 641Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 145mgSodium: 2068mgCarbohydrates: 53gFiber: 6gSugar: 28gProtein: 58g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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