sheet pan lemon chicken
Do you make sheet pan meals? I forgot how Ahh-mazing they are. And so simple. If you have a whole chicken and are looking for an alternative to rotisserie chicken, you need to try a sheet pan lemon chicken. It’s an easy recipe to make and is full of flavor. And the left overs are awesome for chicken soup, chicken salad sandwiches, pot pies and chicken enchiladas.
You will want to chunky cut your veggies into large pieces. If you do not have carrots, you can use baby carrots (like we did). You can really use any vegetables that you love.
1 whole chicken, cut in half
1 lemon, cut into quarters
2 celery stalks washed and chopped
potatoes washed and cut into chunks
carrots cut into chucks
1 onion cut into chunks
Preheat oven 350F.
Cut a whole chicken in half and place on a sheet pan, dry off the chicken.
Rub olive oil over chicken.
Sprinkle the chicken with lemon pepper until covered.
Add your washed and cut vegetables onto the pan and drizzle olive oil over them.
Sprinkle pepper over the veggies.
Bake for 1 hour, or until the chicken reaches 165 degree temp.
Remove from the oven and allow the chicken to set for 10 minutes before serving.
Dish up the veggies and serve on the side (lemons can be discarded).