Chicken
Sheet Pan Lemon Pepper Chicken
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.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
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.
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