Looking for a dinner that practically makes itself? This Lemon Pepper Sheet Pan Chicken is it. One pan, one hour, and you’ve got juicy roasted chicken with tender, caramelized veggies — plus leftovers that set you up for the week. It’s the kind of Sunday cooking that makes Monday so much easier. The bright lemon and peppery seasoning bring everything together, and honestly, the crispy spinach might just steal the show. Let’s get into it!
⭐️ What You’ll Find in Today’s Post
Lemon Pepper Sheet Pan Chicken Ingredients
- 4-6 Chicken Pieces (Thighs, Drumsticks or Breasts) * Note the cook time difference if using breasts. Plan for about 10 minutes less
- 4-5 Medium Potatoes, 1″ cubes
- 5-7 Small to Medium Carrots, 2″ pieces
- 1 Medium Onion, halved and cut into strips
- 3-4 Garlic Cloves, smashed and roughly chopped
- 6 oz. or half a bag of Fresh Spinach
- 3 Lemons: zest of 1 Lemon and 2 other Lemons sliced into wheels
- 3-4 tbsp. Olive Oil
- 1 tsp. Black Pepper
- 1/2 tsp. Red Pepper Flakes
- 1 tsp. Salt + more to taste
- 2 tsp. Dried or Fresh Thyme
Lemon Pepper Sheet Pan Chicken Prep
It’s hard to beat roast chicken, and sheet pan roasted chicken simplifies the whole meal-making process. I used bone-in, skin-on thighs. You can use boneless, skinless thighs. Or use breasts if you like, just note the cook times will be different – more like 15-20 minutes, rather than 30-35 minutes.
Step 1
Chicken might be the star of the show, but the supporting cast is no less impressive when seasoned with lemon, pepper, and salt and roasted until tender. The first step is to thoroughly dry your chicken pieces and give them an even sprinkle of salt, pepper, and lemon zest. Set them aside while we prep the veggies. Preheat your oven to 425 degrees.
Chop the potatoes into roughly 1″ cubes; the carrots into 2″ pieces. We will halve the onions and slice the halves into wide strips. The garlic cloves get smashed and roughly chopped. Slice the lemons into thick wheels. Set the lemons aside until we have the veggies on the sheet pan.
✨ Pro Tip
I want to mention my trick for easy, tidy veggie prep. Keeping your prep station organized and clean makes prepping smooth and efficient. I place a thick dish towel under my cutting board, with a section of the towel exposed above, and the length of it hanging below. Just-washed veggies go on the top part of my towel to dry and keep my board dry and uncluttered. The length below allows me to dry my hands and knife after rinsing between veggies. If I need to rinse my board between veggies, I rinse and replace it, wet side down.
Step 2
Now that our veggies are prepped, they get mixed with the olive oil and seasonings in a large container or bowl. This ensures everything gets an even coating before it hits the sheet pan. I have 3-4 tablespoons of olive oil, 1 teaspoon pepper, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 2 teaspoons thyme. Adjust these ratios to your taste.
Step 3
The reason I use my 12-quart Cambro to mix this is because of the spinach. I have half a bag of spinach, about 6 ounces. I want to mix the other veggies with the oil and seasonings before I add the spinach to the mix because I don’t want to bruise the spinach too much in the mixing process. My Cambro is the biggest bowl-like thing I have! If your bowl isn’t large enough, you can certainly add the spinach in batches.
Step 4
Gently toss with the spinach, then pour out onto your sheet pan. Lay the lemon slices on top of the veggies and the chicken thighs on top of that. Add more lemon zest over the top of everything and pop the sheet tray in the oven for 30 minutes.
Step 5
Check the temp of the chicken at the 30-minute mark, and if the temp is at 165, pull it out and let it rest for 5-10 minutes. If it’s not at 165, then keep checking every 5 minutes or so until it is.
The onions, lemons, and carrots get a beautiful caramelization! If you want more substantial greens with this, try Dinosaur Kale, Chard, or mustard greens instead of spinach. Personally, I like how the spinach gets crispy, like thin kale chips; they add a nice textural difference. Plus, they are salty and full of flavor!
Plate It Up!
Plate a generous helping of the veggies and set a chicken thigh on top. Make sure each portion gets a lemon wheel and squeeze a little lemon juice over the whole thing, if you like. Top with some chopped parsley too!
I think my favorite aspect of a one-pan meal like this, done on a Sunday, is that it sets you up for the week with leftovers. Unless, of course, you’re feeding a family of four. But if you’re not, it’s great not to think about what to make on Monday! Not only that, but if you’re into meal prep, this type of recipe is a great way to portion up meals for the week ahead. Thanks again, and have a wonderful Sunday! Take care and be well, xo Kelly
More Weeknight Cooking Inspiration
- This 20-Minute Greek Pasta is My Weeknight Go-To
- The Only Black-Eyed Peas Recipe You Need
- Sheet Pan Chicken Fajitas
- Mediterranean Stuffed Zucchini with Crispy Chickpeas
FAQs – Lemon Pepper Sheet Pan Chicken
Preheat your oven to 425 degrees Fahrenheit. This high heat helps the chicken skin get crispy while keeping the meat juicy, and it gives the vegetables a beautiful caramelization.
Bone-in, skin-on chicken thighs take about 30-35 minutes at 425°F. If you’re using chicken breasts, plan for about 10 minutes less (15-20 minutes). Always check that the internal temperature reaches 165°F before serving.
Yes! You can use boneless, skinless thighs or chicken breasts. Just note that breasts cook faster — about 15-20 minutes rather than 30-35 minutes. Use a meat thermometer to make sure they reach 165°F.
This recipe uses potatoes, carrots, onions, and spinach, but you can swap in other hearty vegetables. Try Dinosaur kale, Swiss chard, or mustard greens instead of spinach for more substantial greens. Root vegetables like parsnips or sweet potatoes also work well.
The chicken is done when a meat thermometer inserted into the thickest part reads 165°F. The juices should run clear, and if you’re using skin-on thighs, the skin should be golden and crispy. Let the chicken rest for 5-10 minutes before serving.
Absolutely! This recipe makes 2-4 servings, so it’s perfect for meal prep. Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10-15 minutes to keep the chicken crispy.
Key Equipment
Lemon Pepper Sheet Pan Chicken Recipe Card
Lemon Pepper Sheet Pan Chicken
Ingredients:
- 4-6 Chicken Pieces Thighs, Drumsticks or Breasts * Note the cook time difference if using breasts. Plan for about 10 minutes less
- 4-5 Medium Potatoes 1″ cubes
- 5-7 Small to Medium Carrots 2″ pieces
- 1 Medium Onion halved and cut into strips
- 3-4 Garlic Cloves smashed and roughly chopped
- 6 oz. or half a bag of Fresh Spinach
- 3 Lemons: zest of 1 Lemon and 2 other Lemons sliced into wheels
- 3-4 tbsp. Olive Oil
- 1 tsp. Black Pepper
- 1/2 tsp. Red Pepper Flakes
- 1 tsp. Salt + more to taste
- 2 tsp. Dried or Fresh Thyme
Instructions:
- Thoroughly dry your chicken pieces and give them an even sprinkle of salt, pepper, and lemon zest.
- Preheat oven to 425 degrees.
- Chop the potatoes into roughly 1″ cubes; the carrots into 2″ pieces. Halve the onions and slice the halves into wide strips.
- The garlic cloves get smashed and roughly chopped.
- Slice the lemons into thick wheels and set the lemon slices aside until we have the veggies on the sheet pan.
- In a very large bowl or container, mix the olive oil and seasonings with the veggies, adding the spinach at the end. Gently toss to coat the spinach and pour the veggie mix onto a sheet pan.
- Top with lemon wheels, then top with chicken pieces. Sprinkle more lemon zest over top.
- Bake for 30-35 minutes, check the temperature of the chicken; it’s done when the thermometer reads 165. Let rest for 5-10 minutes.
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