MAINS/ Series/ Sunday Supper

Lemon Pepper Sheet Pan Chicken

Hello Everyone! Welcome to my new Series: Sunday Supper. Sunday’s recipes will be easy one pan meals. From sheet pan recipes and one skillet meals; to slow cooker recipes; Sunday Supper is your go-to place for planning your easy Sunday meal. A great end to your weekend and beginning to your week! The inaugural Sunday Supper recipe is Lemon Pepper Sheet Pan Chicken.

Lemon Pepper Chicken Portion

It’s hard to beat roast chicken and sheet pan roasted chicken simplifies the whole meal-making process. I used bone-in, skin-on thighs. You can use boneless, skinless thighs. Or use breasts if you like, just note the cook times will be different – more like 15-20 minutes, rather than 30-35 minutes.

The Prep

Raw Ingredients

Chicken might be the star of the show, but the supporting cast is no less impressive when seasoned with lemon, pepper and salt, roasted until tender. The first step is to thoroughly dry your chicken pieces and give them an even sprinkle of salt, pepper and lemon zest. Set them aside while we prep the veggies. Preheat your oven to 425 degrees.

Chop the potatoes into roughly 1″ cubes; the carrots into 2″ pieces. We will halve the onions and slice the halves into wide strips. The garlic cloves get a smash and rough chop. Slice the lemons into thick wheels. Set the lemons aside until we have the veggies on the sheet pan.

Pro Prep Tip

Prep Set Up

I want to mention my trick for easy, tidy veggie prep. Keeping your prep station organized and clean makes prepping smooth and efficient. I place a thick dish towel under my cutting board; with a section of the towel exposed above, and the length of it hanging below. Just-washed veggies go on the top part of my towel to drip dry and keep my board dry and uncluttered. The length below allows me to dry my hands and knife after rinsing between veggies. If I need to rinse my board between veggies, I rinse and replace it, wet side down.

Veggies and Ingredients

The Mix

Now that our veggies are prepped, they get mixed with the olive oil and seasonings in a large container or bowl. This ensures everything gets an even coating before they hit the sheet pan. I have 3-4 tablespoons of olive oil, 1 teaspoon pepper, 1/2 teaspoon red pepper flakes, 1 teaspoon salt and 2 teaspoons thyme. Adjust these ratios to your taste.

Veggies with Spices

The reason I use my 12-quart Cambro to mix this is because of the spinach. I have half a bag of spinach, about 6 ounces. I want to mix the other veggies with the oil and seasonings before I add the spinach to the mix because I don’t want to bruise the spinach too much in the mixing process. My Cambro is the biggest bowl-like thing I have! If your bowl isn’t large enough you can certainly add the spinach in batches.

Mixed Veggies

Gently toss with the spinach, then pour out onto your sheet pan. Lay the lemon slices on top of the veggies and the chicken thighs on top of that. Add more lemon zest over the top of everything and pop the sheet tray in the oven for 30 minutes.

Check the temp of the chicken at the 30 minute mark and if the temp is at 165, pull it out and let it rest for 5-10 minutes. If it’s not at 165, then keep checking every 5 minutes or so until it is.

Baked Lemon Pepper Chicken Dinner

The onions, lemons and carrots get a beautiful caramelization! If you want more substantial greens with this, try Dinosaur Kale, Chard or mustard greens instead of spinach. Personally, I like how the spinach gets crispy, like thin kale chips; they add a nice textural difference. Plus they are salty and full of flavor!

Plate it up!

Plate a generous helping of the veggies and set a chicken thigh on top. Make sure each portion gets a lemon wheel and squeeze a little lemon juice over the whole thing, if you like. Top with some chopped parsley too!

plated Lemon Pepper Chicken

Sunday Supper

I hope you have enjoyed this first Sunday Supper – and that you try this Lemon Pepper Sheet Pan Chicken! I think my favorite aspect of a one pan meal like this, done on a Sunday, is that it sets you up for the week with leftovers. Unless, of course you’re feeding a family of four. But if you’re not, it’s great to not have to think about what to make on Monday! Not only that, but if you’re into meal prep, this type of recipe is a great way to portion up meals for the week ahead.

Close up Lemon Pepper Chicken

Remember you can find me on Pinterest, Instagram and facebook too! And if you’re looking for another great Sunday Supper, try my Red Wine Braised Short Ribs! Thanks again and have a wonderful Sunday! xo Kelly

Lemon Pepper Sheet Pan Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.20 out of 5)
Dinner, Main Course American
By Kelly Djalali Serves: 2-4
Prep Time: 15-20 Minutes Cooking Time: 30-40 Minutes Total Time: 1 Hour

An easy one-pan dinner, this recipe is full of zippy, fresh lemon flavor; mellowed by the creamy roasted potatoes, sweet onions and carrots.


  • 4-6 Chicken Pieces (Thighs, Drumsticks or Breasts) * Note the cook time difference if using breasts. Plan for about 10 minutes less
  • 4-5 Medium Potatoes, 1" cubes
  • 5-7 Small to Medium Carrots, 2" pieces
  • 1 Medium Onion, halved and cut into strips
  • 3-4 Garlic Cloves, smashed and rough chopped
  • 6 oz. or half a bag of Fresh Spinach
  • 3 Lemons: zest of 1 Lemon and 2 other Lemons sliced into wheels
  • 3-4 tbsp. Olive Oil
  • 1 tsp. Black Pepper
  • 1/2 tsp. Red Pepper Flakes
  • 1 tsp. Salt + more to taste
  • 2 tsp. Dried or Fresh Thyme



Thoroughly dry your chicken pieces and give them an even sprinkle of salt, pepper and lemon zest.


Preheat oven to 425 degrees.


Chop the potatoes into roughly 1" cubes; the carrots into 2" pieces. Halve the onions and slice the halves into wide strips.


The garlic cloves get a smash and rough chop.


Slice the lemons into thick wheels and set the lemon slices aside until we have the veggies on the sheet pan.


In a very large bowl or container, mix the olive oil and seasonings with the veggies, adding the spinach at the end. Gently toss to coat the spinach and pour veggie mix onto a sheet pan.


Top with lemon wheels, then top with chicken pieces. Sprinkle more lemon zest over top.


Bake for 30-35 minutes, check the temperature of the chicken, it's done when the thermometer reads 165. Let rest for 5-10 minutes.

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  • Arna
    December 6, 2020 at 9:12 am

    I am going to make this dish this week (after food shopping). Looks and sounds delicious. Love one-pan meals.

    • Kelly Djalali
      December 6, 2020 at 10:03 am

      Wonderful, Arna! Be sure to let me know how you like it. Thanks for stopping by today, enjoy your Sunday! xo Kelly

  • Catherine
    December 6, 2020 at 10:42 am

    Sheet pan dinners are no fail. I love making extra for leftovers. I’ll be making this recipe this week.

    • Kelly Djalali
      December 6, 2020 at 10:56 am

      Hi Catherine, Aren’t one-pan dinners great! I love the leftovers. In fact, when I was single, it’s how I spent every Sunday afternoon; cooking up a one-pan recipe to portion out for my work lunches through the week. Thanks so much for stopping by today, I love to hear from everyone and I appreciate your support. Have a lovely Sunday, xo Kelly

  • Terry
    December 6, 2020 at 10:57 am

    Going shopping today we will have this, this week. It looks delicious I’m sure gma will love it ♥️Mom

    • Kelly Djalali
      December 6, 2020 at 11:01 am

      Sounds great, Mom! I am sure you and Gram will love it! xo Kelly

  • Elisa
    December 6, 2020 at 11:01 am

    Another great recipe with beautiful pictures and easy to follow instructions! Thank you Kelly.

    • Kelly Djalali
      December 6, 2020 at 11:05 am

      Thanks so much, Elisa! If you try this one, let me know how it goes for you! Thanks for writing in today, have a great Sunday! xo Kelly

  • Susan Vallee
    December 6, 2020 at 11:11 am

    Making this recipe tonight! Looking forward to all your sheet pan recipes!

    • Kelly Djalali
      December 6, 2020 at 11:14 am

      Hi Susan, Yay! Let me know how you like it; we really enjoyed it! Thanks so much for stopping by today, enjoy your Sunday! xo Kelly

  • Holly Marocchi
    December 6, 2020 at 1:48 pm

    Love your tip about the towel under your cutting board! It drives me crazy having a mess while prepping!

    • Kelly Djalali
      December 6, 2020 at 2:54 pm

      Totally agree, Holly! I am so glad you found it a helpful tip, it really makes everything so much more organized. Thanks for tuning in today, I enjoyed hearing from you! Have a great Sunday, xo Kelly

  • Laura Taylor
    December 6, 2020 at 7:43 pm

    Made this for dinner tonight, and really liked it — it was very tasty and very easy. Looking forward to next week’s Sunday Supper!

    • Kelly Djalali
      December 6, 2020 at 7:49 pm

      Hi Laura, Wonderful! I am so happy you enjoyed and found it easy! Thank you so much for writing in to let me know. I love hearing from everyone when they make a recipe. Enjoy the rest of you weekend, xo Kelly

  • Rhea
    December 6, 2020 at 10:42 pm

    Sounds wonderful. Can’t wait to try it. The addition of spinach looks interesting.

    • Kelly Djalali
      December 7, 2020 at 8:19 am

      Hello Rhea, Thank you for stopping by! Yes, the spinach gets crispy and is pretty delicious. If you like, you can always toss some in when the sheet tray comes out of the oven and the heat from the veggies will wilt it slightly, so you will get more greens! Thanks so much, have a great week! xo Kelly

  • Peggy
    December 7, 2020 at 12:36 am

    Definitely will try it. Love the idea of the spinach getting crispy. And sheet pan suppers are so easy. Thank you for the tips for veggie prep, good ideas!

    • Kelly Djalali
      December 7, 2020 at 8:21 am

      Hello Peggy, Let me know how you like this one! You’re welcome on prep tips, too! I love little tricks and tips to make things go smooth and that make clean up a cinch. Thanks so much! xo Kelly

  • Sheila
    December 7, 2020 at 7:03 pm

    I made this tonight, so flavorful. Don’t leave out the lemon zest and slices.

    • Kelly Djalali
      December 7, 2020 at 7:16 pm

      I am so happy you liked it, Sheila! And you’re so right; the fresh lemon zest and slices really make this dish sing…or zing! Thanks so much for writing in to let me know you made this and that it was a hit! Have a great week, xo Kelly

  • Jill
    December 13, 2020 at 4:53 pm

    I made this today and only replaced the carrots with more potatoes. It is delish. I am on my own, so have three days of lunch for the coming week as well!

    • Kelly Djalali
      December 13, 2020 at 5:05 pm

      Wonderful, Jill! I love the leftovers from this sheet pan meal. I am so happy you enjoyed it! Have a great week ahead, xo Kelly