Honey Lemon Chicken Recipe
Sheet Pan Honey Lemon Chicken is a complete one-pan dinner with juicy chicken, roasted vegetables, and sweet tangy sauce. Ready in 30 minutes with minimal cleanup!
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Servings: 4
Ingredients
- 8-10 chicken tenders or 4 chicken breasts sliced horizontally
- 1 cup cauliflower florets
- 1 pound green beans ends trimmed
- Parsley for garnish
Honey Lemon Sauce
- 2 tablespoons soy sauce
- juice of 1 lemon
- ⅓ cup honey
- 2 teaspoons olive oil
Spice Mix
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon paprika
Instructions
- Preheat the oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or line with parchment paper or aluminum foil.
- Place the chicken on a prepared baking sheet. Season with salt and black pepper to taste.
- In a small bowl, combine soy sauce, lemon juice, honey, and olive oil. Whisk to combine. Drizzle 1/3 of the lemon sauce over the chicken.
- Place chicken in the oven and bake for 10 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.
- After 10 minutes, remove the baking pan from the oven, flip the chicken and place the green beans and cauliflower around the sides of the chicken.
- Sprinkle the chicken and vegetables with seasonings and drizzle 1/3 of the lemon sauce over the vegetables and some more on the chicken.
- Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. If the veggies are done but the chicken is not, you can remove the veggies to a bowl and return the chicken back to the oven until finished cooking.
- Drizzle the chicken with remaining lemon sauce and turn the oven to broil. Broil for 2-3 minutes (watching carefully) until the chicken is a golden brown color.
- Remove the chicken from the oven and let rest for 5 minutes.
- Sprinkle with chopped parsley if desired and serve warm. Enjoy!
Notes
- Line your sheet pan with foil for easy cleanup. Once dinner is done, just let it cool, ball up the foil, and toss it. No scrubbing required!
- Arrange everything in a single layer without overlapping. Crowded pans steam instead of roast which makes soggy vegetables and rubbery chicken.
- Cut vegetables into similar sizes so everything finishes cooking at the same time.
- Pat the chicken dry before adding the seasoning. Moisture prevents proper browning and crispy edges.
- Don't skip the second drizzle of honey lemon sauce after baking. This adds more flavor and adds a glossy, shine to everything!
- Start checking the chicken at 20 minutes if using smaller thighs or thin chicken breasts. They cook faster than thick pieces.
- Add a few lemon slices to the pan for more lemon flavor!
Nutrition
Serving: 1 | Calories: 268kcal | Carbohydrates: 34g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 1511mg | Potassium: 739mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1011IU | Vitamin C: 27mg | Calcium: 60mg | Iron: 2mg
