Sheet Pan Lemon Pepper Chicken
This sheet pan lemon pepper chicken recipe is super easy to make and combines everything in one pan which makes clean up a breeze. Easy and delicious.
Servings: 4 servings
Ingredients
For the Veggies
- 1 pound baby Yukon gold potatoes washed and cut into quarters
- 1 pound brussel sprouts washed, trimmed, and cut in half
- 1 tablespoon olive oil
- 1 tablespoon Kinder’s® Buttery Steakhouse seasoning
- 1 teaspoon lemon pepper
- 1 teaspoon garlic salt
- Juice from 1 lemon
For the Chicken
- 2-3 chicken breasts boneless and skinless
- 1 tablespoon olive oil
- 1 ½ teaspoons Kinder’s Buttery Steakhouse seasoning
- 1 teaspoon lemon pepper
- 1 teaspoon garlic salt
Instructions
- Preheat the oven to 350° and line a large baking sheet with aluminum foil.
- In a large bowl, add in the potatoes and brussel sprouts. Drizzle oil and sprinkle seasoning over veggies. Stir well to evenly coat all veggies. Spread the veggies onto the prepared baking sheet. Pour fresh lemon juice over veggies and set aside.
- Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat tenderizer, pound chicken to desired thickness and place on the baking sheet with veggies.
- Drizzle oil over both sides of chicken and sprinkle seasonings evenly. Squeeze fresh lemon juice over chicken breasts and top with lemon slices.
- Bake in preheated oven for 30-35 minutes or until chicken is thoroughly cooked and potatoes are tender.
- Carefully remove from oven and enjoy!