Name: Sheet-Pan Lemon-Pepper Chicken
Prep time: 15 min
Total time: 55 min
Ingredients: 2 large lemons; 4 bone-in, skin-on chicken breasts (3 pounds total); 0.25 cup olive oil; 2 teaspoons minced garlic (from 2 garlic cloves); 1 teaspoon pure maple syrup; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 1 teaspoon kosher salt, divided; 1 teaspoon ground pepper, divided

Sheet-Pan Lemon-Pepper Chicken

4.0

(1)

1 Review

This easy-to-assemble combination of citrus, fresh herbs and pepper comes together quickly, uses very few dishes and leaves you time to prepare a side dish while the chicken cooks in the oven. This easy sheet-pan dinner feels like a fancy French chicken dish, but you probably have all the ingredients in your pantry.

By Sarah Epperson Loveless

Updated on October 16, 2019

Prep Time:

15 mins

Additional Time:

40 mins

Total Time:

55 mins

Servings:

Yield:

4 chicken breasts

Nutrition Profile:

Healthy Aging High-Protein Low Added Sugars Low Carbohydrate

Jump to Nutrition Facts

Ingredients

2 large lemons
4 bone-in, skin-on chicken breasts (3 pounds total)
¼ cup olive oil
2 teaspoons minced garlic (from 2 garlic cloves)
1 teaspoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt, divided
1 teaspoon ground pepper, divided

Directions

Grate zest from 1 lemon to equal 1 tablespoon. Cut the grated lemon in half and squeeze to equal 2 tablespoons juice. Cut the remaining lemon into 8 wedges.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Pat chicken dry with paper towels. Stir together oil, garlic, syrup, rosemary, thyme, 1/2 teaspoon each salt and pepper and the lemon zest and lemon juice in a large bowl. Add the chicken and toss gently to coat.
Place the chicken, skin-side up, on the prepared baking sheet. Pour the remaining oil mixture from the bowl over the chicken. Arrange the lemon wedges around the chicken.
Roast until an instant-read thermometer inserted in the thickest part of the chicken registers 160°F, about 40 minutes. Increase the oven temperature to broil. Broil until the skin is golden, about 5 minutes. Remove from oven, sprinkle with the remaining 1/2 teaspoon each salt and pepper and let rest for 10 minutes. Squeeze the roasted lemon wedges over the chicken before serving.

Nutrition Facts (per serving)

400	Calories
20g	Fat
2g	Carbs
50g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 400
% Daily Value *
Total Carbohydrate 2g	1%
Total Sugars 1g
Added Sugars 1g	2%
Protein 50g	100%
Total Fat 20g	26%
Saturated Fat 3g	15%
Sodium 580mg	25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.