15-Minute Sheet Pan Lemon Pepper Chicken Recipe
This 15-Minute Sheet Pan Lemon Pepper Chicken recipe offers a quick, flavorful, and hassle-free meal. Juicy bite-sized chicken pieces are seasoned with lemon pepper and roasted alongside fresh green beans, red onions, and thin lemon slices. The high-heat roasting method produces a perfect golden finish while keeping the chicken tender and the vegetables crisp. Ideal for busy weeknights, this sheet pan dinner requires minimal prep, cleanup, and yields a bright, savory dish that can be optionally garnished with fresh parsley or Parmesan cheese for an extra burst of flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and Vegetables
- 1 large lemon (sliced into thin rounds)
- 1.25 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 pound fresh green beans (trimmed and halved)
- 1/2 of one large or 1 medium red onion (sliced into strips or small chunks)
Seasoning
- 2 to 3 tablespoons olive oil
- 1 to 2 teaspoons lemon pepper seasoning blend
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
Optional Garnishes
- fresh parsley (optional for garnishing)
- Parmesan cheese (optional)
- Garlic, soy sauce, chili garlic sauce, etc. (optional finishing options)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easier cleanup. Spread the lemon slices evenly across the bottom of the baking sheet, which will infuse the dish with fresh citrus aroma during roasting.
- Arrange Ingredients: Place the bite-sized chicken pieces, green beans, and sliced red onion over the lemon slices on the baking sheet. Drizzle 2 to 3 tablespoons of olive oil evenly over all ingredients to help with roasting and flavor.
- Season Everything: Sprinkle the lemon pepper seasoning blend, kosher salt, and freshly ground black pepper evenly over the chicken and vegetables. This will ensure a balanced, zesty flavor throughout.
- Bake: Place the baking sheet in the preheated oven and bake for about 15 minutes. Cooking times may vary based on chicken thickness and oven variations. The goal is to cook the chicken through and develop a light golden color on the vegetables.
- Toss Midway: About halfway through baking (around 7 minutes), carefully remove the pan and toss the chicken and vegetables to promote even cooking and browning. Keep the lemon slices on the bottom to continue flavor infusion.
- Finish and Garnish: Once the chicken is fully cooked (no pink inside and juices run clear) and the vegetables are tender with some golden edges, remove from oven. Optionally garnish with freshly chopped parsley and finish with a sprinkle of Parmesan cheese or your choice of garlic, soy sauce, or chili garlic sauce for an extra layer of taste.
Notes
- Check the chicken early to prevent drying out due to high oven temperature.
- Use boneless skinless chicken breasts cut into uniform sizes for even cooking.
- Substitute green beans with other quick-roasting vegetables like asparagus or snap peas.
- Adjust seasoning quantities based on your taste preference.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Warm up gently to maintain moisture.