Name: One Pan Oven Roasted Lemon Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 2 tbsp dry white wine; 2 lemons, divided; 2 cloves garlic, minced; 1 tbsp each fresh rosemary, basil & parsley; 1 tsp salt; 1/2 tsp pepper; 2 red potatoes, chopped; 8 oz mushrooms, halved; 1/2 cup brussel sprouts, sliced in half; 8 chicken legs (skin on)

One Pan Oven Roasted Lemon Chicken is made with chicken drumsticks, potatoes, brussels sprouts & mushrooms in a lemon rosemary sauce.

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How to make lemon chicken

Preheat oven to 425 degrees.
Mix olive oil, wine, the juice of 1 of the lemons, garlic, fresh herbs, salt & pepper together in a small bowl.
Chop and prepare veggies, then add with chicken to a large 9×13 baking dish. Toss mixture in the sauce. Slice up other lemon and add slices in among chicken and veggies.
Bake for 35-40 minutes until chicken is totally cooked and veggies are tender. Serve and enjoy!

Ingredients and substitutions

olive oil – sub in any neutral flavoured oil such as sunflower or canola oil in this recipe
dry white wine – you're looking for a dry white wine here such as pinot grigio or sauvignon blanc. If you don't have any wine on hand, you can sub it for marsala wine or sherry, or just leave it out altogether
2 lemons – you'll be using one lemon's juice for the marinade, and the second lemon will be sliced and placed overtop of the ingredients for more flavour. There are no substitutions available. In a pinch, you can use store bought lemon juice and skip the sliced lemons overtop but the meal won't be as flavourful
garlic – you can use jarred minced garlic in place of the fresh. Garlic powder will not suffice so be sure to get your hands on some fresh or jarred garlic
fresh rosemary, basil & parsley – fresh herbs are the absolute best in this recipe but dried will work as well. Sub in 1 tsp dried herbs for every tablespoon of fresh
red potatoes – feel free to use any type of potato here
mushrooms – if you don't like mushrooms, you can use another veggie here. I recommend either cauliflower or carrots as you want the vegetable to be hardy enough to bake in the oven for 40 minutes. Some veggies, such as broccoli, bell peppers or zucchini, will be mush in that time. If you do want to use those veggies, then I suggest adding them in the last 15 minutes of cook time
brussel sprouts – See my notes above on vegetables and sub in options
chicken legs, skin on – feel free to use bone in chicken thighs in place of the chicken legs. Even bone in breasts will work, but they may need more time to cook in the oven. Use a meat thermometer to make sure the internal temperature is 165 F

Storing and reheating

You can store the leftovers in the fridge up to 5 days. To reheat, sprinkle some water overtop of an individual portion size and microwave for 2 minutes or so. I recommend using glass meal prep bowls to store individual servings after cooking. You can also reheat more than one portion at a time in a 350 F oven for about 15 minutes. Again, make sure to sprinkle water overtop so the chicken doesn't dry out.

Freezing this recipe

You can freeze any leftover cooked chicken up to 3 months in the freezer. Let the chicken defrost in the fridge overnight and then bake in a 350 F oven for 15-20 minutes, sprinkling some water overtop beforehand. The veggies won't hold up as well in the freezer so I encourage you to eat those up within 5 days.

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Grab some glass meal prep bowls if you plan on storing the leftovers
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One Pan Oven Roasted Lemon Chicken

One Pan Oven Roasted Lemon Chicken is made with chicken drumsticks, potatoes, brussels sprouts & mushrooms in a lemon rosemary sauce.

3.22 from 89 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: lemon chicken

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: servings

Calories: 464kcal

Author: Taylor Stinson

Ingredients

1 tbsp olive oil
2 tbsp dry white wine
2 lemons, divided
2 cloves garlic, minced
1 tbsp each fresh rosemary, basil & parsley
1 tsp salt
1/2 tsp pepper
2 red potatoes, chopped
8 oz mushrooms, halved
1/2 cup brussel sprouts, sliced in half
8 chicken legs skin on

Instructions

Preheat oven to 425 degrees.
Mix olive oil, wine, the juice of 1 of the lemons, garlic, fresh herbs, salt & pepper together in a small bowl.
Chop and prepare veggies, then add with chicken to a large 9x13 baking dish. Toss mixture in the sauce. Slice up other lemon and add slices in among chicken and veggies.
Bake for 35-40 minutes until chicken is totally cooked and veggies are tender. Serve and enjoy!

Nutrition

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