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Plated lemon pepper chicken thigh with crispy golden skin on a bed of roasted potatoes, carrots, red onion, and crispy spinach, topped with a caramelized lemon wheel and fresh parsley on a white plate
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Kelly Djalali

Lemon Pepper Sheet Pan Chicken

This easy sheet pan chicken with potatoes, carrots, and spinach is a complete one-pan meal. Bright lemon and pepper seasoning make it irresistible!
Makes: 2 Servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour

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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