Lemon Parmesan Chicken Sheet Pan Dinner
This easy Lemon Parmesan Chicken Sheet Pan Dinner is perfect for a busy weeknight! Enjoy juicy chicken thighs with tender potatoes and onions with barely any cleanup!
Chicken and Potato Sheet Pan
Everyone needs an easy, tasty recipe for those busy evenings! This amazing Lemon Parmesan Chicken Sheet Pan Dinner is exactly what you need when you’ve had a long day and want a filling, comforting, simple meal. Marinate the chicken and potatoes before heading out to work in the morning, then come home and have a super flavorful meal in no time! You can check out other easy chicken recipe ideas here.
This dish can be frozen after cooking and is a great meal prep option. The chicken thighs stay perfectly juicy and moist while the skin becomes a crunchy, flavorful addition you’ll love. The potatoes become SO tender and creamy, while the onions and garlic are softened and complemented by the lemony parmesan marinade.
Chicken Sheet Pan Ingredients
Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.
- Chicken Thighs – These bone-in, skin-on thighs will be super juicy and tender with this method. Optional broiling at the end also crisps up the skin for a great crunchy texture.
- Baby Potatoes – For crispy edges, opt for larger baby potatoes and cut them in half. For the creamiest roasted potatoes you’ve ever had, opt for smaller baby potatoes and keep them whole.
- Yellow Onion – White onion will also work fine. Cut into 8 wedges and separate into individual layers.
- Minced Garlic – These become nicely crispy and add flavor all throughout the dish.
- Lemon Parmesan Dressing – The recipe for this homemade lemon parmesan dressing is below. If you prefer a quicker, store-bought option, you can use about 1-1 1/2 cups of your favorite salad dressing. Taste before adding any additional salt if using a store-bought dressing.
- Salt & Pepper to taste
How to make Lemon Parmesan Dressing
- Olive Oil – Extra virgin olive oils are usually more flavorful and best for dressings.
- Parmesan – The grated, powdered parmesan incorporates easier into this dressing, but freshly shredded parmesan can work if it’s all you have.
- Lemon Juice & Zest – A fresh, new lemon will produce the most flavorful zest and the most juice.
- Salt & Pepper – This adds great flavor. If you want to add a twist, you can use seasoned salt instead of regular table salt. If you want some added flavor, add a few dashes of garlic powder, too.
How to cook a chicken sheet pan meal
This sheet pan dinner is SO easy! Here’s a step-by-step guide for this simple weeknight meal.
Marinate chicken and potatoes
Mix up the lemon parmesan dressing, then pour it into a plastic bag or container with chicken and potatoes. Seal and allow to marinate a minimum of 2 hours and a maximum of 24 hours. Remove from the fridge 30 minutes to an hour before cooking to bring the chicken to room temperature.
Add onions and garlic
Transfer chicken and potatoes to a prepared baking pan (lined and greased), then add in onion wedges and minced garlic. Mix things around the pan, coating the onions and garlic with the marinade.
Roast
Place the pan in the oven and roast for 30-35 minutes or until a meat thermometer reads 165 degrees F. If your chicken thighs are not uniform in size, smaller thighs may need to be removed from the oven before larger ones.
Broil (optional)
If you love super crispy skin and veggies, turn off the oven and turn on the broiler, moving the pan to be about 3″ below the broiler. Broil for 1-2 minutes, watching carefully to make sure nothing burns.
Serve
Remove the pan from oven and sprinkle with fresh herbs and extra parmesan if you prefer. Serve immediately.
Store
This dish should be stored in the fridge in an airtight container up to 4 days.
Freeze
For long-term meal planning, you can freeze this dish up to 6 months. Store in a freezer bag, pressing out as much air as possible to prevent freezer burn. We prefer freezing these in individual portions so we can pull out single servings for lunches or solo dinners.
Reheat
If frozen, allow the meal to thaw in the fridge overnight. Reheat in the oven (350 degrees F, 10-15 minutes) or air fryer (350 5-10 minutes) for the best textures. If you’re worried about the chicken or veggies browning too much in the oven, cover with foil.
If you like this chicken sheet pan, you’ll love these other sheet pan dinners!
- Honey Mustard Chicken Sheet Pan Dinner – Store-bought sugar-free honey mustard sauce makes this a SUPER easy, inexpensive meal! If you prefer boneless, skinless thighs, this is the recipe for you.
- Easy Sheet Pan Chicken Fajitas – One of the best meal prep meals! Leftovers are amazing on salad, in tortillas, or turned into cheesy keto taquitos.
- Garlic Butter Salmon and Broccoli Sheet Pan – This quick and simple meal is a huge hit with company! This is perfect when you’d rather hang with the fam than hang out in front of the stove.
- Sheet Pan Pork Chops with Green Beans – Beautifully juicy pork chops with tender, crunchy green beans… It doesn’t get much better than this low-carb, healthy meal!
- Keto Sheet Pan Cookies – Yes, sheet pans are made for desserts, too! The double chocolate version is amazing as well.
FAQ’s about sheet pan dinners
The cooking time and oven temperature is best for this cut, but you might be able to use other chicken cuts in this recipe. You could remove quicker cuts like boneless, skinless thighs (20-25 minutes) or breasts (15-25) early if necessary. If using bone-in breasts, those will need about 35-45 minutes, so the veggies may need to be removed early.
Absolutely! Store-bought or homemade dressings make great marinades, so use your favorite for this. Italian dressing, jalapeno lime marinade, Caesar dressing… There are so many options.
Yes, using waxy potatoes like Yukon golds or red potatoes result in the creamiest potatoes. If you aren’t using petite or baby potatoes, just cut them into more bite-sized pieces.
Lemon Parmesan Chicken Sheet Pan Dinner
Equipment
Ingredients
- 2 lbs chicken thighs bone in, skin on
- 1 1/2 lbs baby red potatoes
- 1 yellow onion cut into wedges
- 1 tbsp minced garlic
Lemon Parmesan Dressing (for marinating)
- 1/2 cup olive oil
- 1/4 cup grated parmesan
- 1 oz lemon juice
- 1 1/2 tsp lemon zest
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Mix together the lemon parmesan dressing. In a large bowl or ziplock bag, pour dressing over chicken and potatoes. Allow to marinate 1-24 hours.
- Preheat oven to 425 degrees F.
- Place chicken, potatoes, onions, and garlic on a baking sheet. Mix together and spread across the pan so that everything can cook evenly.
- Cook for 30-35 minutes or until the center of the largest chicken thigh reaches 165 degrees F. Serve immediately.
