Sheet Pan Lemon Garlic Chicken (GF DF)
This Sheet Pan Lemon Garlic Chicken (GF DF) is a one-pan wonder, simple, hearty, and full of Tuscan-inspired flavor. With bright lemon, roasted garlic, and tender chicken, it’s naturally gluten- and dairy-free and perfect for cozy weeknights.
Equipment
- sheet pan
- mixing bowl
- parchment paper
Ingredients
Main Ingredients
- 4 boneless skinless chicken thighs or breasts if preferred
- 3 tbsp olive oil
- 1 lemon juice and zest
- 3 cloves garlic finely minced
- 1 tsp dried oregano
- 0.5 tsp paprika
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 1 lb baby potatoes halved
- 1 red bell pepper sliced
- 1 zucchini sliced into coins
- 1 red onion cut into wedges
- fresh parsley for garnish (optional)
Instructions
- In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, paprika, salt, and pepper. Add chicken and toss to coat. Marinate for at least 15 minutes (or overnight in the fridge).
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Toss potatoes, bell pepper, zucchini, and onion with olive oil and a pinch of salt. Spread evenly on the sheet pan.
- Arrange marinated chicken among the vegetables. Pour any extra marinade over the top.
- Roast for 25–30 minutes, flipping chicken halfway, until chicken is golden and reaches 165°F (75°C) internally, and veggies are tender.
- Remove from oven, let rest for 5 minutes. Sprinkle with fresh parsley and serve directly from the pan.
Notes
Use bone-in thighs for deeper flavor (add 10–15 minutes to cooking time). Customize veggies based on what you have, broccoli, green beans, or mushrooms work great. Perfect for meal prep and reheats beautifully.
Nutrition
Calories: 390kcalCarbohydrates: 28gProtein: 28gFat: 19gSaturated Fat: 3gCholesterol: 95mgSodium: 680mgPotassium: 1050mgFiber: 4gSugar: 5gVitamin A: 1100IUVitamin C: 65mgCalcium: 45mgIron: 2.4mg
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