Why You’ll Love This Recipe

This Lemon Garlic Chicken Sheet Pan is the definition of convenience and flavor. With minimal ingredients and just one pan, you can create a delicious, balanced meal that features crispy skin-on chicken thighs, tender asparagus, and a fresh burst of lemon and garlic. The marinade for the chicken is simple but full of flavor, with a combination of garlic, ginger, lemon juice, and zest that makes every bite aromatic and tangy. Plus, it’s easily customizable, so you can swap in your favorite veggies or adjust the seasonings to your liking. It’s perfect for a quick dinner or meal prep, and the cleanup is a breeze!

Ingredients

  • ⅓ cup avocado oil
  • 1 tsp salt
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • ½ tsp ginger paste (or powder)
  • 4 cloves fresh garlic, chopped or minced
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 6 skin-on, bone-in chicken thighs
  • 1 lb fresh asparagus (or other veggies on hand)
  • 1 lemon, cut into wedges (for serving)
  • ¼ tsp coarse/ground pink Himalayan salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Marinade: In a small bowl, combine avocado oil, salt, garlic salt, black pepper, ginger paste (or powder), minced garlic, lemon juice, and lemon zest. Stir until well mixed.
  2. Marinate the Chicken: Place the chicken thighs in a large resealable bag or bowl, and pour the marinade over the chicken. Seal the bag or cover the bowl, and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  3. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
  4. Prepare the Vegetables: While the chicken is marinating, prepare the asparagus (or any other veggies you are using). Trim the asparagus ends and cut them into manageable pieces, if desired. If using other veggies, cut them into similar-sized pieces to ensure even cooking.
  5. Assemble the Sheet Pan: Remove the chicken thighs from the marinade and place them skin-side up on the prepared sheet pan. Arrange the asparagus (or other veggies) around the chicken. Drizzle any remaining marinade over the vegetables.
  6. Roast: Place the sheet pan in the oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. The vegetables should be tender and slightly caramelized.
  7. Serve: Once done, remove the sheet pan from the oven and sprinkle the chicken and veggies with pink Himalayan salt. Serve with fresh lemon wedges for added citrus brightness.

Servings and Timing

  • Servings: 4
  • Prep time: 10 minutes
  • Marinate time: 30 minutes to 2 hours
  • Cook time: 35-40 minutes

Variations

  • Swap the Veggies: If you don’t have asparagus, you can easily substitute with other vegetables like broccoli, Brussels sprouts, bell peppers, or sweet potatoes.
  • Add Herbs: Add fresh herbs like rosemary, thyme, or parsley for added flavor. You can sprinkle them over the chicken or veggies before baking.
  • Use Boneless, Skinless Chicken: If you prefer boneless, skinless chicken thighs or breasts, simply reduce the cooking time by 10-15 minutes, as they cook faster than bone-in pieces.
  • Spicy Option: For a spicy kick, add red pepper flakes or a pinch of cayenne pepper to the marinade.

Storage/Reheating

  • Storage: Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until the chicken is heated through. You can also reheat in the microwave, but the skin may lose its crispness.

FAQs

Can I use skinless chicken thighs for this recipe?

Yes! You can use skinless chicken thighs, but note that the skin helps retain moisture and adds a crispy texture. If you go skinless, you might want to check the chicken’s internal temperature a bit earlier, as it may cook faster.

Can I use frozen chicken thighs?

While fresh chicken is ideal, you can use frozen chicken thighs. Just be sure to thaw them fully before marinating and cooking.

Can I cook this recipe with chicken breasts?

Yes, you can substitute chicken breasts for thighs. Boneless, skinless chicken breasts will cook faster, so adjust the baking time to 20-25 minutes, depending on their thickness.

What other vegetables can I use in this sheet pan meal?

You can use a variety of vegetables! Try sweet potatoes, zucchini, carrots, green beans, or cauliflower. Just make sure the veggies are cut to similar sizes so they cook evenly.

Can I prepare this dish ahead of time?

Yes, you can marinate the chicken and prepare the vegetables ahead of time. Store them in the fridge until you’re ready to roast them, and you’ll have a quick and easy dinner ready to go.

Can I make this recipe on a grill?

Yes, this dish can be adapted for the grill. Preheat your grill to medium-high heat, and cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Grill the vegetables in a grill basket or directly on the grates, depending on the type.

Can I use a different type of oil for this recipe?

Yes, you can use other oils such as olive oil, vegetable oil, or coconut oil. However, avocado oil is ideal for high-heat cooking due to its high smoke point.

What can I serve with this sheet pan meal?

This dish pairs well with a side of quinoa, rice, or a fresh green salad. You can also serve it with a simple pasta or roasted potatoes for a more filling meal.

Can I add cheese to this recipe?

Absolutely! If you enjoy cheese, sprinkle some parmesan or mozzarella over the chicken during the last 5 minutes of baking for a melty, cheesy topping.

How do I know when the chicken is done?

The chicken is done when its internal temperature reaches 165°F (74°C), and the skin is crispy and golden. You can use a meat thermometer to check for the most accurate results.

Conclusion

This Lemon Garlic Chicken Sheet Pan meal is everything you need for an easy, delicious, and healthy dinner. The combination of juicy chicken thighs, vibrant asparagus, and the tangy brightness of lemon makes for a perfectly balanced meal that requires little effort but delivers big flavor. Whether you’re short on time or simply looking for a low-maintenance meal, this sheet pan recipe is a go-to option that will satisfy everyone at the table. Enjoy!

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Lemon Garlic Chicken Sheet Pan

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This Lemon Garlic Chicken Sheet Pan is a simple, one-pan meal combining juicy chicken thighs, crisp asparagus, and zesty lemon and garlic flavors. Perfect for busy weeknights, this easy recipe delivers a flavorful dinner with minimal cleanup. Enjoy a deliciously balanced meal that’s ideal for meal prep or a quick family dinner.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 1 hour (including marinating)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sheet Pan, Roasting
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

⅓ cup avocado oil

1 tsp salt

1 tsp garlic salt

1 tsp black pepper

½ tsp ginger paste (or powder)

4 cloves fresh garlic, chopped or minced

2 Tbsp lemon juice

1 tsp lemon zest

6 skin-on, bone-in chicken thighs

1 lb fresh asparagus (or other veggies on hand)

1 lemon, cut into wedges (for serving)

¼ tsp coarse/ground pink Himalayan salt

Instructions

  • Prepare the Marinade: In a small bowl, mix together avocado oil, salt, garlic salt, black pepper, ginger paste (or powder), minced garlic, lemon juice, and lemon zest.

  • Marinate the Chicken: Place chicken thighs in a resealable bag or bowl, pour the marinade over, seal, and refrigerate for at least 30 minutes, up to 2 hours.

  • Preheat the Oven: Preheat to 400°F (200°C). Line a sheet pan with parchment paper or foil.

  • Prepare the Veggies: Trim the asparagus and cut into manageable pieces. Alternatively, prep other veggies as desired.

  • Assemble the Sheet Pan: Remove chicken from the marinade and place skin-side up on the sheet pan. Arrange asparagus or veggies around the chicken. Drizzle any remaining marinade over the vegetables.

  • Roast: Bake for 35-40 minutes or until chicken reaches 165°F internally and the skin is golden and crispy.

  • Serve: Remove from oven, sprinkle with pink Himalayan salt, and serve with fresh lemon wedges.

Notes

Swap the Veggies: Try broccoli, Brussels sprouts, or sweet potatoes for a different twist.

Boneless Options: Boneless, skinless chicken thighs or breasts can be used; adjust cooking time by 10-15 minutes.

Add Herbs: Fresh rosemary, thyme, or parsley can be added for extra flavor.

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