Recipes

Honey Lemon Sheetpan Chicken

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During the holiday season (full of its potlucks and dessert-centric events), it’s safe to say we can all use a few healthy and easy go-to dinners in our lives! Enter: this recipe for Honey Lemon Sheetpan Chicken.   This recipe has a beautiful variety of vegetables and a sweet-and-tangy  marinade that will make your mouth water as soon as you pull it out of the oven! Simple? Tasty? Deliciously good for you? It’s a triple win, folks.

The thing that makes this dish really stand out is the delicious lemon, honey and garlic marinade. To make it, mix the olive oil, lemon juice, honey and seasonings until well-blended. Place your chicken breasts in a zip-lock gallon freezer bag and pour the marinade over it. Seal the bag up.

If you can, it really helps to prep this part of the meal the night before, so that the chicken can soak up the flavor as much as possible. However, if you can’t do it the night before (or you forget) just do it about an hour before you plan to cook…or even while your oven pre-heats! It will still be good.

After your chicken breasts have had some time to soak up the flavors, remove them from the bag and place them on a baking sheet lined with foil (for easier clean up) and sprayed with non-stick baking spray.

Bake for 20 minutes at 400 degrees. 

Meanwhile, place your peppers, broccoli and mushrooms in a large bowl and toss them in olive oil. Next, sprinkle the well-coat vegetables in salt and pepper. Side note: This simple method for prepping veggies for roasting may seem too easy, but it always turns out delicious!

After you’ve prepared your vegetables, carefully remove your sheet pan from the oven and arrange the vegetables around the chicken.

Place the loaded sheetpan back into the oven for about 40 more minutes, or  until chicken reaches an internal temperature of 165 degrees and juices run clear. When everything has cooked together, the flavors of the vegetables and marinated chicken will have your mouth watering for this healthy dish! 

Let us know if you try this recipe and what you think!

Are you a fan of sheetpan recipes? What are some of your favorite combinations to cook on one pan?

 

Print

Honey Lemon Sheetpan Chicken

  • Author: Wendy Hilton

Description

This healthy and delicious sheetpan recipe combines chicken, vegetables smothered in the beautiful flavors of lemon, honey and garlic! Keep it as a go-to for those nights when you need a simple, fresh and tasty dinner!


Scale

Ingredients

For chicken:

3 to 4 split chicken breast

3 tablespoons olive oil, divided

1 teaspoon garlic powder

2 lemons, juiced

¼ cup honey

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon crushed red pepper

For vegetables:

2 tablespoons olive oil

Salt and black pepper, to taste

1 (12 ounce) bag fresh broccoli florets

1 onion, cut into chunks

1 (8 ounce) package mushrooms, cleaned

1/2 package (about 6 ounces) sweet mini peppers


Instructions

  1. Place chicken in a zip-top gallon freezer bag.
  2. Mix oil, lemon juice, honey, and seasonings until well blended. Pour over chicken, Seal bag and refrigerate overnight, turning once.
  3. When ready to cook, preheat oven to 400 degrees.
  4. Remove chicken from marinade and place on baking sheet lined with foil (for easier clean up) and sprayed with non-stick baking spray. Bake for 20 minutes.
  5. Place vegetables in a large bowl. Pour oil over vegetables and toss to coat. Sprinkle with salt and pepper. Carefully remove sheet pan from oven and arrange vegetables around the chicken.
  6. Bake for an additional 40 minutes or until chicken reaches an internal temperature of 165 degrees and juices run clear.

 

 


Notes

Cook’s notes: Can’t marinate the chicken overnight? Allow the bag to rest on the counter while your oven preheats.

Print

Honey Lemon Sheetpan Chicken

  • Author: Wendy Hilton

Description

This healthy and delicious sheetpan recipe combines chicken, vegetables smothered in the beautiful flavors of lemon, honey and garlic! Keep it as a go-to for those nights when you need a simple, fresh and tasty dinner!


Scale

Ingredients

For chicken:

3 to 4 split chicken breast

3 tablespoons olive oil, divided

1 teaspoon garlic powder

2 lemons, juiced

¼ cup honey

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon crushed red pepper

For vegetables:

2 tablespoons olive oil

Salt and black pepper, to taste

1 (12 ounce) bag fresh broccoli florets

1 onion, cut into chunks

1 (8 ounce) package mushrooms, cleaned

1/2 package (about 6 ounces) sweet mini peppers


Instructions

  1. Place chicken in a zip-top gallon freezer bag.
  2. Mix oil, lemon juice, honey, and seasonings until well blended. Pour over chicken, Seal bag and refrigerate overnight, turning once.
  3. When ready to cook, preheat oven to 400 degrees.
  4. Remove chicken from marinade and place on baking sheet lined with foil (for easier clean up) and sprayed with non-stick baking spray. Bake for 20 minutes.
  5. Place vegetables in a large bowl. Pour oil over vegetables and toss to coat. Sprinkle with salt and pepper. Carefully remove sheet pan from oven and arrange vegetables around the chicken.
  6. Bake for an additional 40 minutes or until chicken reaches an internal temperature of 165 degrees and juices run clear.

 

 


Notes

Cook’s notes: Can’t marinate the chicken overnight? Allow the bag to rest on the counter while your oven preheats.

About the author

Wendy Hilton

Wendy is one of the owners of Love These Recipes. She married her high school sweetheart, Scott, over 27 years ago, and they live in the South with their three children: Hannah, age 23; Noah, age 22; and Mary Grace, age 16. Wendy loves working out and teaching Training for Warriors classes at her local gym. She also enjoys learning along with her family, educational travel, reading, and writing, and she attempts to grow an herb garden every summer with limited success.

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