Lemon Pepper Chicken Sheet Pan Dinner with Potatoes and Asparagus Recipe

If you’re craving a meal that feels both comforting and fresh, the Lemon Pepper Chicken Sheet Pan Dinner with Potatoes and Asparagus Recipe is exactly what you need. This vibrant dish combines juicy, crispy chicken thighs and drumsticks with tender baby yellow potatoes and bright, crisp asparagus, all infused with the bright zing of lemon pepper and fresh herbs. It’s a perfect balance of flavors and textures, all cooked effortlessly on a single sheet pan, making dinner a delight with minimal cleanup. Whether you’re feeding a crowd or just want a satisfying weeknight meal, this recipe brings a wonderful burst of sunshine to your table and your taste buds.

Ingredients You’ll Need

The beauty of this Lemon Pepper Chicken Sheet Pan Dinner with Potatoes and Asparagus Recipe lies in its simplicity and how each ingredient plays an essential role. From the bold seasoning to the fresh produce, every component adds to the harmony of flavor and texture you’ll enjoy on your plate.

• Chicken thighs and drumsticks (8-10 pieces, skin on and bone-in): These cuts stay juicy and develop that irresistible crispy skin.
• Coarse sea salt (3 teaspoons, divided): Important for seasoning the chicken and potatoes perfectly without overpowering.
• Lemon pepper (1 tablespoon plus 1 teaspoon, divided): The signature seasoning that gives the dish its bright, zesty kick.
• Lemon zest (1 teaspoon): Adds fresh citrus oils for an elevated lemon aroma.
• Lemon juice (2 tablespoons): Balances richness with acidity and intensifies the lemon flavor throughout.
• Fresh thyme (1-2 teaspoons finely chopped) or ground thyme (1/2 teaspoon): Brings earthiness and herbaceous depth.
• Canola oil (4-5 tablespoons divided): Helps crisp the chicken skin and roast the veggies evenly.
• Baby yellow potatoes (1.5 pounds, sliced lengthwise): Creamy interior and golden edges add hearty bite and color.
• Fresh asparagus (1/2 pound): Adds a tender-crisp, fresh green crunch that pairs perfectly with lemon flavors.
• Optional lemon slices for serving: Gorgeous garnishes that add brightness right at the table.

How to Make Lemon Pepper Chicken Sheet Pan Dinner with Potatoes and Asparagus Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 425°F to ensure everything cooks evenly and crisps up beautifully. Lightly grease your sheet pan with nonstick spray or brush it liberally with canola oil to prevent sticking and encourage even roasting.

Step 2: Ready Your Chicken

Remove the chicken from packaging and rinse briefly, then pat dry with paper towels. Dry skin is key for achieving that coveted crispy texture when baking, so take your time here!

Step 3: Make the Zesty Lemon Pepper Paste

In a small bowl, mix 2 teaspoons sea salt, 1 tablespoon lemon pepper, fresh lemon zest, lemon juice, and chopped thyme. This aromatic paste coats your chicken in layers of citrusy, herby goodness that will infuse every bite.

Step 4: Season and Oil the Chicken

Drizzle 2 to 3 tablespoons of canola oil over the chicken pieces and rub well to coat. Then, spread the lemon pepper seasoning paste evenly on both sides, ensuring every inch is covered for maximum flavor. Arrange the chicken on an oven-safe rack set inside your sheet pan to allow air circulation and crisp skin.

Step 5: Prepare the Potatoes

Cut your baby yellow potatoes lengthwise or into quarters if they’re larger—this helps them roast quicker and develop nice edges. Toss them with 1 to 2 tablespoons of oil, and sprinkle with an additional teaspoon each of salt and lemon pepper. These flavorful potatoes will soak up all those citrus-herbal aromas during roasting.

Step 6: Assemble Potatoes on the Sheet Pan

Arrange the coated potatoes around the rack with the chicken. If your pan starts to feel crowded, don’t hesitate to use a second sheet pan to keep everything roasting evenly.

Step 7: Start Roasting Chicken and Potatoes

Slide your pan into the heated oven and bake for 20 minutes. This initial roasting jumpstarts the cooking process and makes sure the chicken skin begins to crisp.

Step 8: Prepare the Asparagus

While the chicken and potatoes begin roasting, snap off the woody stem ends of the asparagus and rinse well. After drying, toss the spears lightly with a bit of oil and season with a sprinkle of salt, lemon pepper, or zest to echo the flavors already developing on the pan.

Step 9: Add Asparagus to Bake

After the initial 20 minutes, carefully add the asparagus to the sheet pan. Roast everything together for an additional 10 to 15 minutes, letting the asparagus soften while still retaining its vibrant green color and slight bite.

Step 10: Check for Doneness

After about 30 total minutes, inspect the chicken skin to make sure it’s golden, crispy, and beginning to brown. Using a meat thermometer, verify the internal temperature has reached 165°F for safe eating. If not quite done, give it a few more minutes, watching closely to avoid overcooking.

Step 11: Remove and Rest

Once your chicken is perfectly cooked, pull the sheet pan from the oven. Let it rest slightly to lock in juices before serving, which will make each bite tender and juicy.

Step 12: Serve with a Fresh Finish

Plate your roasted chicken, potatoes, and asparagus, and garnish with lemon slices if you like. Those bright slices add a lovely pop of color and a little extra lemon aroma right at the table.

How to Serve Lemon Pepper Chicken Sheet Pan Dinner with Potatoes and Asparagus Recipe

Garnishes

For a fresh and inviting presentation, sprinkle some chopped fresh thyme or parsley over the finished dish. Adding lemon slices around the plate or squeezed over just before eating amplifies the fresh lemon flavor and livens up the dish visually.

Side Dishes

This meal is wonderfully balanced on its own, but serving it with a crisp green salad or crusty bread can be a nice touch, especially if you want to round out the meal. Garlic bread or a light quinoa salad with herbs also marry nicely with the citrus notes.

Creative Ways to Present

Consider serving this sheet pan dinner family-style on a large wooden board, letting everyone dig in casually. Alternatively, plate individually with an artistic drizzle of pan juices or a lemon-herb vinaigrette to elevate the experience for guests or special occasions.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken, potatoes, and asparagus in airtight containers in the refrigerator for up to 3 days. Keeping everything separate if possible helps maintain texture—especially for the asparagus which can get mushy if mixed with the other items.

Freezing

If you want to freeze leftovers, cool everything completely and place in freezer-safe containers. Chicken and potatoes freeze well and can last up to 2 months, but asparagus tends to lose texture, so consider freezing it separately or using it quickly.

Reheating

Reheat leftovers in a 350°F oven on a baking sheet to help retain crispness, about 15-20 minutes. Avoid microwaving if you want to keep the chicken skin crispy. Adding a squeeze of fresh lemon juice after reheating refreshes the flavors beautifully.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Absolutely! Just be mindful that chicken breasts cook faster and can dry out if overcooked. Keep a close eye on them and consider reducing the bake time slightly to maintain juiciness.

What if I don’t have lemon pepper seasoning?

No worries! You can make a quick substitute by combining freshly ground black pepper with lemon zest and a pinch of salt. Adding garlic powder or paprika can also enhance the flavor.

Can I use other vegetables instead of asparagus?

Yes, veggies like green beans, broccoli, or Brussels sprouts roast wonderfully in this recipe. Just adjust cooking times slightly to ensure everything is tender-crisp and delicious together.

Is it okay to skip the rack under the chicken?

You can skip the rack if you don’t have one, but the chicken skin may not get quite as crispy since it will be sitting directly on the pan. Consider flipping midway through cooking to help crisp both sides.

How do I make this recipe for fewer people?

The quantities can easily be halved or quartered depending on your needs. Just keep the proportions consistent and monitor cooking times, as smaller amounts may cook a bit faster.

Final Thoughts

This Lemon Pepper Chicken Sheet Pan Dinner with Potatoes and Asparagus Recipe has quickly become one of my go-to favorites for its effortless preparation and crowd-pleasing flavors. The citrus notes enliven every bite, while the simple roasting technique lets each ingredient shine. I am confident once you try it, it will become a staple in your dinner rotation too. Give it a go and enjoy a lively, satisfying meal with minimal fuss!

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