This lemon-garlic chicken recipe is a protein-packed meal thats perfect for cozy nights with family or friends.

No dried-out chicken here!

Keep reading for our expert tips, including how to save on prep time.

an image of the Sheet-Pan Lemon-Garlic Chicken with Vegetables

Photo:Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

Add chicken; turn to coat, fully submerging in the buttermilk mixture.

Cover and refrigerate for at least 1 hour (or up to 8 hours).

Preheat oven to 450F.

an image of the ingredients to make the Sheet-Pan Lemon-Garlic Chicken with Vegetables

Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

Coat a large rimmed baking sheet with cooking spray.

Remove the chicken from the refrigerator and let stand in the marinade, still covered, at room temperature.

Place carrots, broccolini and shallots in a large bowl.

an image of the chicken in the buttermilk marinade

Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

Add 2 tablespoons oil, 34 teaspoon pepper and 14 teaspoon salt; toss to coat.

Remove the chicken from the marinade, letting excess drip off; discard remaining marinade.

Place the chicken, skinned-side up, on the prepared baking sheet; pat dry with paper towels.

an image of the vegetables tossed with oil and seasonings

Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

Drizzle with 1 tablespoon oil and sprinkle with 12 teaspoon salt.

Scatter the vegetables around the chicken.

Roast until an instant-read thermometer inserted in the thickest portion of chicken registers 165F, 30 to 35 minutes.

an image of the chicken and vegetables on a sheet pan

Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

Let rest on the baking sheet for 5 minutes.

Whisk in the remaining 2 tablespoons oil until smooth.

Serve with lemon wedges, if desired.

an image of the lemon and mustard sauce being drizzled over the chicken and vegetables

Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

Nutrition Information

Serving Size: 1 thigh, 1 cup vegetables & 1 Tbsp.

Let it stand for about 3 minutes; when you see the liquid curdling, its ready to use.

Any marinade mixed with raw meat should be discarded because it may contain bacteria.

Dispose of any remaining marinade in the sink.

Store cooled leftovers in an airtight container in the refrigerator for up to 2 days.

If its reached an internal temperature of 165F, its ready to be served.

Try one of our favorite recipes:Wild Rice Pilaf,Garlic-Rosemary Smashed PotatoesorBasic Quinoa.

Recipe developed by Marianne Williams

EatingWell.com, March 2025