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

More sheet pan chicken dinners
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing the leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
One Pan Oven Roasted Lemon Chicken
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
Jackie says
I did a hybrid of this recipe with the honey mustard sauce, and just potato, red onion, mushrooms and frozen butternut squash. It turned out okay!