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Roasted chicken, potatoes, and asparagus with lemons on a baking tray on a checkered red linen.
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Gluten-Free Sheet Pan Lemon Garlic Chicken

Bursting with flavor this sheet pan recipe has a refreshing burst of lemon garlic on top of roasted potatoes, asparagus, and tender bites of chicken.
Course dinner
Cuisine American
Keyword chicken dinner, sheet pan chicken dinner, sheet pan dinner
Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Total Time 30 minutes
Servings 4
Calories 424kcal
Author Shelby Stover

Equipment

Ingredients

  • 1 pound Red Potatoes Cut Into 1 inch Piece
  • 3 tablespoons Avocado Oil or cooking spray
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 pounds Asparagus Cut Into 1-2 inch Pieces
  • 1 ½ pounds Chicken Breasts Cut Into cubes
  • 1 tablespoon Garlic
  • 1 Lemon

Instructions

  • Pre-heat oven to 400 degrees Farenheit.
  • Spread the red potatoes out on a sheet pan. Drizzle the potatoes with the avocado oil.
  • Combine the garlic, salt, and pepper in a small bowl and sprinkle the potatoes with half. Place them in the oven for 15 minutes.
  • While potatoes are baking, toss asparagus & chicken into a mixing bowl. Squeeze half of a lemon into the bowl and then sprinkle the rest of the garlic, salt & pepper into the bowl.
  • Toss to coat, then transfer to the sheet pan with the potatoes.
  • Place the sheet pan back in the oven for 15-20 minutes or until the chicken is fully cooked.
  • While the Sheet Pan is in the oven, slice up the second half of the lemon into cubes.
  • Once sheet pan is fully cooked, remove from oven and place the cubed lemon pieces onto the sheet pan. You can squeeze the lemons while eating for extra flavor!

Notes

I adore garlic so I like to add a few cloves of garlic to the pan when I roast the potatoes initially.
Line your pan with parchment paper so that the potatoes don't stick to it when roasting. They'll stick even less if you toss the potatoes in olive oil versus drizzle them.
Chop the chicken in small pieces so that it cooks quickly! This gluten-free sheet pan dinner recipe takes roughly 30 minutes to cook. On the other hand, it does depend on the size of the chicken. Larger chunks will take longer to cook.
Any vegetables can work in place of asparagus.
Store leftover lemon chicken in the fridge after they're cooled for 3-4 days.

Nutrition

Calories: 424kcal | Carbohydrates: 30g | Protein: 44g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 805mg | Potassium: 1655mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1782IU | Vitamin C: 39mg | Calcium: 87mg | Iron: 7mg