Sheet Pan Chicken Dinner: Garlic Lemon Chicken with Vegetables
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 2large chicken breastsbone-in, split breasts with skin
  • 1pound Fingerling potatoescan substitute another small potato
  • 8small Heirloom carrotspeeled, can substitute another small carrot. 1″ diameter.
  • 4heads garlicslice the top, opposite the root end to expose some of the cloves
  • 15small brussels sproutsouter bruised leaves removed and stem end trimmed
  • 3 lemonshalved
  • 1package fresh thyme
  • 1/4cup extra-virgin olive oil
  • sea saltto taste
  • fresh ground black pepperto taste
  1. Place oven rack in the middle position. Preheat oven to 450 degrees Fahrenheit.
  2. Line a sheet pan with parchment paper. Drizzle parchment paper with olive oil.
  3. Place chicken, carrots, potatoes, brussels sprouts and garlic bulbs on the sheet tray. Drizzle everything liberally with olive oil. Squeeze 1/2 lemon on chicken skin. Place remaining lemon halves on tray. Season everything with salt and pepper. Scatter whole thyme sprigs over vegetables and in between chicken breasts leaving skin exposed so it crisps in the oven.
  4. Bake for 10 minutes. Remove garlic from sheet tray and place on foil. Drizzle exposed garlic cloves with olive oil. Wrap in foil and return to oven. Continue roasting chicken, vegetables, and garlic.
  5. After 20 minutes, remove vegetables and potatoes from the sheet pan and place on an on an oven-safe serving platter. Cover with foil and set aside.
  6. With tongs, squeeze 1 roasted lemon half over chicken. Return to the oven for another 5-10 minutes, until the chicken temperature reaches 160 degrees, Fahrenheit.
  7. Remove the chicken to a plate and allow it to rest for 10 minutes. Turn the oven off. Place the covered vegetable platter in the oven while the chicken rests to keep warm.
  8. Remove and discard the thyme sprigs from the sheet pan. Using tongs, squeeze remaining lemon juice from the lemon halves onto the tray and remove the lemons. Then, using the same tongs, squeeze the roasted garlic cloves out of the bulbs onto the tray.
  9. With a rubber spatula or wooden spoon, scrape and stir the pan drippings, garlic, and lemon juice in the sheet pan. Pour the pan sauce, scraping the roasted garlic and brown bits over chicken.
Recipe Notes
Recipe courtesy of 
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