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Honey Lemon Sheetpan Chicken

  • Author: Wendy Hilton


This healthy and delicious sheetpan recipe combines chicken, vegetables smothered in the beautiful flavors of lemon, honey and garlic! Keep it as a go-to for those nights when you need a simple, fresh and tasty dinner!



For chicken:

3 to 4 split chicken breast

3 tablespoons olive oil, divided

1 teaspoon garlic powder

2 lemons, juiced

¼ cup honey

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon crushed red pepper

For vegetables:

2 tablespoons olive oil

Salt and black pepper, to taste

1 (12 ounce) bag fresh broccoli florets

1 onion, cut into chunks

1 (8 ounce) package mushrooms, cleaned

1/2 package (about 6 ounces) sweet mini peppers


  1. Place chicken in a zip-top gallon freezer bag.
  2. Mix oil, lemon juice, honey, and seasonings until well blended. Pour over chicken, Seal bag and refrigerate overnight, turning once.
  3. When ready to cook, preheat oven to 400 degrees.
  4. Remove chicken from marinade and place on baking sheet lined with foil (for easier clean up) and sprayed with non-stick baking spray. Bake for 20 minutes.
  5. Place vegetables in a large bowl. Pour oil over vegetables and toss to coat. Sprinkle with salt and pepper. Carefully remove sheet pan from oven and arrange vegetables around the chicken.
  6. Bake for an additional 40 minutes or until chicken reaches an internal temperature of 165 degrees and juices run clear.




Cook’s notes: Can’t marinate the chicken overnight? Allow the bag to rest on the counter while your oven preheats.