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–+ servings

Sheet Pan Chicken with Roasted Vegetables

Crispy lemon and Parmesan baked chicken
This sheet pan chicken and vegetables recipe is the ultimate easy sheet pan dinner! Crispy Parmesan lemon chicken served up with seasoned potatoes and asparagus smothered in a garlic butter sauce. The perfect easy chicken and potato recipe!
Heather
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4

Ingredients

FOR THE CHICKEN

  • 4 skinless, boneless chicken breasts
  • 3 large eggs
  • 1 lemon, juiced
  • 1 teaspoon lemon pepper seasoning divided
  • 1 tablespoon dried or fresh parsley divided
  • 1/4 teaspoon salt
  • 1/2 cup panko breadcrumbs
  • 1/2 cup Parmesan cheese, grated

FOR THE VEGGIES

  • 24 ounces baby potatoes
  • 1 bunch asparagus
  • 4 tablespoons butter, melted divided
  • 2 teaspoons Cajun seasoning
  • 3 cloves fresh garlic, minced

Instructions

  • To make this lemon chicken sheet pan dinner, you start by preheating your oven to 400 degrees and spraying a large baking sheet pan with non stick spray. Set aside.
  • In a bowl, add eggs, lemon pepper seasoning, lemon juice, parsley and salt. Whisk to combine. In a separate bowl, add the Parmesan, lemon pepper and Panko breadcrumbs and stir to combine. 
  • Dredge both sides of the chicken breasts through the egg mixture, then the breadcrumb/Parmesan mixture, lightly pressing to make sure your chicken is completely covered.
  • In a large skillet, add vegetable oil and heat over medium high heat. Once heated, add 2 or 3 pieces of chicken to the vegetable oil and fry chicken for 3-4 minutes on each side or until lightly browned. When both sides have been cooked, remove chicken to the prepared baking sheet pan.
  • While your chicken is cooking, quarter the baby potatoes and add to a medium sized bowl. Add 2 tablespoons of melted butter to the bowl along with 2 teaspoons of Cajun seasoning. Toss to coat and then add your potatoes to your sheet pan next to the chicken.  Bake for 20 minutes.
  • While your chicken and potatoes are in the oven, remove the woody ends of your asparagus by gently bending your asparagus stalks and letting them break naturally. Discard the thick ends and then chop your asparagus in one inch pieces and add them to the same bowl you used for your potatoes. Add 2 tablespoons of melted butter and fresh garlic. Toss to coat. 
  • After the 20 minutes of oven baking your chicken are done, remove pan and add the asparagus. Return to the oven for another 10 minutes. When done, remove from oven and sprinkle with a squeeze of fresh lemon and a bit of fresh chopped parsley (optional). Serve immediately.

Notes

  • If you have time, let your chicken marinate in the lemon/egg mixture.  It will bring out the lemon flavor even more.
  • Mix up your veggies any way you like it. Don't like asparagus, use Brussels sprouts. Not a fan of potatoes, sub them out for carrots. You get the idea.
  • If you don't want to pan sear your chicken, don't fret about it. Simply follow the instruction and instead of frying your chicken in a skillet, simply move the chicken to the baking pan. Add 5 minutes to your final baking time and flip your chicken half way through.
  • If your grocery store carries supper thick chicken breasts (like mine), simply lay your chicken breast flat on a cutting board and using a sharp knife, cut your chicken lengthwise so you have two chicken breasts from the one.