One Pan Lemon Chicken

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SourceRecipe by
Prep time4 hours, 20 minutes
Cooking time40 minutes
Total time5 hours


Simplify mealtime with vegetables and marinated chicken, roasted to perfection. The great thing about sheet pan suppers is that you don’t really need to prepare anything more for your weeknight meal. 


3 tablespoons
olive oil
2 tablespoons
lemon juice
1 tablespoon
lemon zest
1 tablespoon
rosemary, fresh (chopped)
1/2 teaspoon
1/2 teaspoon
black pepper
2 pounds
chicken thighs (boneless and skinless)
potato, sweet (unpeeled, cut crosswise in half-inch slices)
parsnip (sliced in rounds)
onion, yellow (cut in eight wedges)
1/2 cup
parsley (chopped)


In a storage container large enough to hold the chicken pieces, whisk together the olive oil, lemon juice and zest, and salt and pepper. Add the chicken and toss to coat. Marinate overnight or at least 4 hours.

Heat oven to 425°F. Spread the sweet potato, parsnip and onion onto a large roasting pan. Drain the marinade from the chicken onto the roasting pan and toss with the vegetables. Place the chicken on top and put in the oven. Roast for 40 minutes, shaking the pan to loosen the vegetables every 10 minutes. When the chicken pieces are browned, test for doneness by inserting an instant-read thermometer into the thickest part of a thigh. It should read 160°F. When the chicken is fully cooked and the vegetables are tender, place them on a serving platter and top with parsley.


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