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Sheet-Pan Lemon Pepper Chicken

A vibrant and healthy sheet-pan dinner featuring zesty lemon-marinated chicken, tender baby potatoes, and fresh asparagus.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts, sliced into strips
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tsp cracked black pepper
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 lb asparagus, trimmed
  • 2 cups baby potatoes, halved

Equipment

  • Large rimmed sheet pan
  • Large bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Whisk together the olive oil, lemon juice, lemon zest, black pepper, salt, and garlic powder in a large bowl.
  3. Toss the chicken strips in the marinade until evenly coated.
  4. Place halved potatoes on a sheet pan, drizzle with oil, and roast for 10 minutes.
  5. Add the marinated chicken strips and trimmed asparagus to the pan in a single layer.
  6. Roast for 15-18 minutes until the chicken reaches 165°F (74°C).
  7. Let the dish rest for 3 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.