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Home » Recipes » Main Course

Sheet Pan Lemon Chicken

Stacey – May 25, 2017 – 42 Comments

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This post is sponsored by my friends at NESTEA, but the thoughts and opinions expressed here are my own… just as always! ????

This Sheet Pan Lemon Chicken is an amazing one-pan meal that your family will love.  It's a simple recipe with just a few ingredients and pairs perfectly with the amazing flavor of the new NESTEA!  #NewNESTEA #Sponsored

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Last week I had the amazing opportunity to be a part of the official launch of the New NESTEA in Herald Square in New York City.  I helped design the kitchen in the NESTEA Tiny House and it was the world’s first opportunity to take a look in this amazing little space.  (Read more about that here.)

We handed out thousands of samples for folks to be able to try NESTEA’s new simpler recipe with fewer ingredients and they got an opportunity to take a tour of the Tiny House.  Get your own taste of the new NESTEA.  It was a great way to show people how even in the craziness of a busy city like NYC, that the idea of “less is more” can have a huge impact on quality of life.

This Sheet Pan Lemon Chicken is an amazing one-pan meal that your family will love.  It's a simple recipe with just a few ingredients and pairs perfectly with the amazing flavor of the new NESTEA!  #NewNESTEA #Sponsored

As part of the launch, I also created a recipe that emphasized that idea that meals don’t have to be complicated and require a bunch of expensive ingredients to taste amazing.  This Sheet Pan Lemon Chicken is the perfect example.  We even handed out recipe cards to show everyone how easy it can be.  It’s filled with great tangy, tart flavor and everything cooks on one pan – chicken, potatoes, Brussels sprouts, the whole deal – and you’ll only dirty up one small bowl and a sheet pan.  You can also line the sheet pan with heavy duty aluminum foil for even easier clean-up!

This Sheet Pan Lemon Chicken is an amazing one-pan meal that your family will love.  It's a simple recipe with just a few ingredients and pairs perfectly with the amazing flavor of the new NESTEA!  #NewNESTEA #Sponsored

To start, preheat the oven and spray a rimmed baking sheet with nonstick cooking spray.  In a small bowl, whisk together half the lemon juice with the mustard, garlic, honey, and 2 tablespoons of the olive oil.  These great white bowls in the picture above are just one of the simple, but functional items I included in the NESTEA Tiny House kitchen.  They have the classic look of antique milk glass, but are perfect for all kinds of uses.

Next, place the potatoes and Brussels sprouts on the sheet pan and drizzle with the remixing 2 tablespoon of olive oil and about half of the lemon mixture.  Toss them to coat, then season generously with salt and pepper.  Spread them evenly on the pan leaving four spaces for the chicken breasts.  Next, season the chicken breasts with salt and pepper and place them on the sheet pan.  Drizzle the remaining lemon mixture over the chicken.

This Sheet Pan Lemon Chicken is an amazing one-pan meal that your family will love.  It's a simple recipe with just a few ingredients and pairs perfectly with the amazing flavor of the new NESTEA!  #NewNESTEA #Sponsored

Bake for about 25 minutes or until the potatoes are tender and the chicken is cooked through.  A meat thermometer will read 165° when they are cooked completely.  Serve straight from the sheet pan or move to a platter for a prettier presentation, then drizzle with the remaining lemon juice.  Either way, your family is going to love this meal.  And it’s SO easy!

This Sheet Pan Lemon Chicken is an amazing one-pan meal that your family will love.  It's a simple recipe with just a few ingredients and pairs perfectly with the amazing flavor of the new NESTEA!  #NewNESTEA #Sponsored

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5 from 2 votes

Recipe Card

Sheet Pan Lemon Chicken

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Stacey Little | Southern Bite

Ingredients

  • 1 pound baby potatoes about 1-inch, washed and halved
  • 1 pound Brussels sprouts washed and halved
  • 4 boneless skinless chicken breasts
  • juice of 1 lemon divided
  • 1 tablespoon coarse ground/stone ground mustard
  • 2 cloves garlic minced
  • 1 teaspoon honey
  • 4 tablespoons olive oil divided
  • Salt
  • Pepper

Instructions

  • Preheat the oven to 400°F and lightly coat a rimmed baking sheet (jelly roll pan) with nonstick cooking spray. In a small bowl, whisk together half of the lemon juice, mustard, garlic, honey, ¼ teaspoon salt, and 2 tablespoons of the olive oil. Set aside.
  • Place the potatoes and Brussels sprouts on the pan. Drizzle with the remaining 2 tablespoons of olive oil and about half of the lemon mustard mixture. Toss to coat. Season generously with salt and pepper. Spread evenly on the pan. Season each chicken breast with salt and pepper and place them on the pan also. Drizzle the remaining lemon/mustard mixture over each chicken breast.
  • Bake for 25 minutes, or until the potatoes are tender and the chicken is cooked through. Drizzle with the remaining lemon juice. Serve immediately.
Did you make my Sheet Pan Lemon Chicken?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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This Sheet Pan Lemon Chicken is an amazing one-pan meal that your family will love.  It's a simple recipe with just a few ingredients and pairs perfectly with the amazing flavor of the new NESTEA!  #NewNESTEA #Sponsored

Pin It!
This is a sponsored conversation written by me on behalf of NESTEA. The opinions and text are all mine.

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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  1. Cheryl

    July 30, 2021 at 11:37 am

    Recipe sounds great, Stacey! For those of us who don’t have a fresh lemon on hand…how much is “juice of one lemon”? Thanks!

    Reply
    • Stacey

      July 30, 2021 at 11:53 am

      About 3 tablespoons.

      Reply
  2. Kim K.

    January 10, 2021 at 8:09 pm

    I made this recipe two nights ago and again tonight to use up remaining vegetables I had left. I used baby red potatoes and fresh Brussels sprouts. Came out delicious both times. My boyfriend loves it. I will add this in my meal plans from now on. Thank you for sharing this recipe.

    Reply
    • Stacey

      January 12, 2021 at 1:05 pm

      So glad it turned out great for you!!

      Reply
  3. Kaitlin Rogers

    April 8, 2020 at 7:04 am

    Looks delicious! Can this be meal prepped?

    Reply
    • Stacey

      April 8, 2020 at 1:11 pm

      I don’t see why not. 🙂

      Reply
  4. Tayna

    October 9, 2019 at 2:36 pm

    What are the nutrition facts for this? Per serving. It looks like it’s health but I’m on a fitness journey! Thanks for all your time.

    Reply
    • Stacey

      October 9, 2019 at 2:56 pm

      I don’t keep up with that information as nutritional content will vary based on serving size and specific ingredient brand. You might find the nutritional calculators over at myfitnesspal.com helpful as you can put the exact ingredients you have in your kitchen in to get a precise breakdown.

      Reply
  5. Rosie

    June 18, 2019 at 7:51 pm

    This recipe really wasn’t any good. The cook time is not nearly long enough to cook the chicken-or the potatoes-through. I had the recipe in the oven for over an hour before the potatoes were actually soft enough to eat. Really disappointed.

    Reply
    • Stacey

      June 20, 2019 at 9:17 am

      Hi Rosie! Sorry to hear you had trouble. Were you sure to follow my instructions on chicken thickness and potato dice size?

      Reply
  6. Stephanie

    April 4, 2019 at 11:29 am

    Turned out great! The directions where it says to drizzle the remaining 2 tablespoons of olive oil…well I read olive oil as lemon juice ????????????. My one little screw up didn’t ruin the dish! Potatoes and chicken were tender. I flattened down the chicken so they would cook all the way through at the allotted time. Brussels sprouts were good as well…it was my first time making them so I was nervous. My husband said they were a little heavy on the lemon flavor but still tasted good. Will be adding ths to pair dinner rotation!

    Reply
    • Stacey

      April 4, 2019 at 1:02 pm

      So glad to hear y’all enjoyed it, Stephanie!

      Reply
  7. Theresa A

    March 4, 2019 at 11:47 pm

    What kind of mustard & can the Brussel sprouts be frozen?

    Reply
    • Stacey

      March 5, 2019 at 1:41 pm

      I wouldn’t recommend using frozen sprouts. The recipe calls for coarse or stone ground mustard.

      Reply
  8. Sara Saxon

    August 29, 2017 at 8:55 pm

    Made this tonight exactly like the recipe and it was perfect! I did cook mine about 10 minutes longer to make sure my chicken was completely done. It was wonderful to only have one bowl and one pan to clean up after and it was so easy to thro together and let the oven do all the work!!

    Reply
    • Stacey

      September 5, 2017 at 8:30 pm

      Awesome! So glad that it turned out great for you!!

      Reply
  9. json formatter

    May 27, 2017 at 3:04 am

    This is amazing! Gotta try it this weekend!

    Reply
  10. Lisa

    May 25, 2017 at 4:31 pm

    This looks wonderful!! Can you substitute asparagus for the Brussel sprouts and, if so, does the cooking time or temp change?

    Reply
    • Stacey

      May 25, 2017 at 5:29 pm

      Absolutely! The cook time is really more related to ensuring the chicken is cooked through. The asparagus might be a little soft, it’s all about how you like it.

      Reply
      • Anna

        June 6, 2017 at 10:07 am

        Please save your time and ingredients this was a total waste of time waste good ingredients. When cooked for 25 mins. chicken was raw potatoes hard pan juices were burned cooked 15 mins. longer and brussel sprouts burned and chicken still not done.
        I am an experienced cook and could not save this disaster!

        Reply
        • Stacey

          June 6, 2017 at 1:13 pm

          Hi Anna! So sorry to hear you had trouble with this one. I’ve made this a number of times and haven’t had these issues. I obviously can’t control the size of the chicken breasts you used or what size your potatoes were cut, which seem to be the issue. I can assure you though, that I’ve made this a number of times using these instructions and everything has cooked perfectly. Every recipe on SouthernBite.com is tested over and over again before it makes to the blog.

          Reply
        • Richard Hillyard

          June 12, 2017 at 6:25 pm

          I followed the recipe exactly and it was perfect. Also added sweet potato, and carrot to the potatoes and brussel sprouts. Chicken was perfect. You likely used frozen or cold chicken or need to get the oven checked.

          Reply
          • Stacey

            June 13, 2017 at 8:58 am

            So glad you enjoyed it, Richard! Thanks for letting us know it all turned out well for you!

        • Donna

          January 10, 2021 at 5:19 pm

          I’ve made this with brussel sprouts, with broccoli and with asparagus! It’s been perfect. Wonder what happened?

          Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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About Cookbook Shop Contact
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