Lemon Honey Chicken Sheet Pan Meal
Sheet Pan Lemon Chicken is the perfect weeknight meal. Minimal prep, one pan, and on the table in less than 30 minutes! Juicy chicken, crisp tender veggies, a sweet and tangy honey lemon sauce, and seasoned with a homemade spice mix.
Sheet Pan Lemon Chicken
Don’t feel like washing dishes tonight? Make this lemon chicken sheet pan dinner. It’s what I always make when I need something easy, quick, delicious, and don’t want to make a huge mess in the kitchen.
Plus it uses simple ingredients and has everything you want. Tender and juicy seasoned chicken, cauliflower, and green beans all baked on a sheet pan.
Sheet pan recipes are one of my favorites. When you want a simple prep dinner, and just a few dishes, I always make one.
Plus, you can toss on any of your favorite veggies and use up any leftovers from other recipes that didn’t get used.
If you enjoy meal prepping, these are perfect for making lunches and dinners ahead of time. My other favorite sheet pan dinners are my Greek chicken, these honey mustard pork chops, and this sausage, peppers, and onions. Great for making sub sandwiches.
Ingredients Needed
Chicken: I like to use chicken tenders or substitute sliced chicken breasts or boneless, skinless chicken thighs.
Vegetables: I used green beans and cauliflower. Substitute your favorite veggies like carrots, potatoes, or Brussels sprouts.
Sauce: A combination of fresh lemon juice, olive oil, soy sauce, and honey.
Spices: Paprika, garlic powder, onion powder, crushed red pepper flakes. You can also use a chicken seasoning or a chicken marinade.
Pantry staples – Salt, black pepper.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to Make Baked Lemon Chicken
First: Preheat oven to 400F. Cover a baking sheet with foil or spray with non-stick spray. Add the chicken and sprinkle with salt and pepper. Mix the sauce and drizzle 1/3 of it over the chicken.
Second: Bake the chicken for 10 minutes. Remove and flip the chicken over. Arrange the vegetables on the pan and season everything with spice mix. Drizzle with 1/3 of the sauce.
Third: 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 transfer the veggies to a bowl and return the chicken back to the oven until finished cooking.
Fourth: 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!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
Store any leftovers in the fridge, in an airtight container, for up to 3 days. Reheat in the oven or the microwave until warmed through.
Meal Prep Options
This is a great meal to make if you are prepping a few lunches and dinners ahead of time. You can season and marinate the chicken for up to 2 days.
Clean and chop the vegetables and store separately. When ready to cook, toss everything on the sheet pan and bake. Or you can bake everything as usual, then portion out into individual containers for easy meals.
Serving Suggestions
This is really a complete meal with the chicken and veggies. If you want to stretch it or add some extra sides, I like to serve this with Jasmine or Basmati rice, dinner rolls, or a green salad.
Use any extra lemons to make this lemon iced tea to go with it.
How do you keep chicken from drying out?
Using a sauce can help to keep moisture in the chicken as it cooks. Be sure to check the temperature often so you don’t over cook it.
Once the chicken reaches 165F it’s done.
Another tip I use all the time is to brine the chicken for at least 1 hour in a mixture of salt and water. My favorite is 2 cups of water and 2 tablespoons salt.
Mix and submerge the chicken. Drain and pat dry before cooking the chicken.
Tips for No Leftovers
- Cover your baking sheet with foil for easy clean up!
- Use boneless skinless chicken breasts if you prefer. Be sure to slice lengthwise into strips for even baking.
- Make sure everything is in a single layer on the baking sheet so it cooks evenly.
- Add a few lemon slices on the pan for more lemon flavor.
- 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!
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!
Honey Lemon Chicken Sheet Pan Dinner
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
- Preheat the oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or line with parchment paper or aluminum foil.
- Place the chicken on a prepared baking sheet. Season with salt and black pepper to taste.
- 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.
- Place chicken in the oven and bake for 10 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.
- 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.
- Sprinkle the chicken and vegetables with seasonings and drizzle 1/3 of the lemon sauce over the vegetables and some more on the chicken.
- 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.
- 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.
- Sprinkle with chopped parsley if desired and serve warm. Enjoy!
Notes
- 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.
Nutrition
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Love this recipe already and, I haven’t even tried it as yet … plan on preparing your Honey Lemon Chicken for dinner this eve! Sometimes you can just tell when a dish is going to be delicious:)