Sheet Pan Crispy Lemon Chicken on a plate with potatoes and broccoli with lemon slice

Sheet pan dinners are one of my favorite things to make during busy weeknights or for when I’m feeling lazy, but still want to cook at home. I make some version of this crispy baked chicken pretty often and change up the flavor by using different seasonings or in this recipe, lots of fresh lemon! This recipe makes a complete dinner. Along with the crispy lemon chicken, this dinner also has roasted potatoes and broccoli.

You will need to make each part of this recipe in a certain order. Since the potatoes need the most time to bake, I start by getting those into the oven first. While the potatoes get a head start in the oven, I then prepare the chicken and broccoli since they only need about 15 minutes. Once those are ready, you can slide the potatoes to one side of the pan and add the chicken and broccoli to let everything finish cooking on one sheet pan.

Close up photo of crispy baked chicken with potatoes and broccoli on a blue plate with lemon slices

For extra crispiness, I like to use the air fryer function on my oven. I realize not everybody has this function though so know that just baking in the oven will also still be perfectly delicious! You could use a regular air fryer to make the chicken and/or potatoes and the oven for the rest. It would obviously require a few extra things to wash afterwards, but no biggie if that is what you want to do.

Overhead photo of crispy chicken on a blue plate with roasted potatoes and broccoli with parsley

Recipe Tips and Suggestions:

  • Make sure you follow the steps to start the potatoes first as they will take the longest to cook. Get the potatoes started and then while they get started cooking, then prep the chicken and broccoli.
  • If you don’t think you can work quickly enough to prep the chicken and broccoli in about 15 minutes, you can prepare the breadcrumb mixture and other ingredients beforehand so you can speed up the process.
  • I like to use either baby gold potatoes or russet potatoes. I find baby golds tend to cook a bit faster.
  • If you pull out the pan and feel the chicken or sides are done before the rest, you can remove and place the pan back in if needed. The timing in the recipe works well for me, but each oven can vary.
  • Make sure you use a large enough pan to fit all of the parts of the recipe. Squeezing everything too close could result in more uneven cooking and less browning/crispiness.
  • This recipe makes two servings. You can easily double for a family of four on a larger pan.

Plates of Sheet Pan Crispy Lemon Chicken with broccoli and potatoes

Sheet Pan Crispy Lemon Chicken on a plate with potatoes and broccoli with lemon slice
Yield: 2 servings

Sheet Pan Crispy Lemon Chicken Dinner

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Sheet Pan Crispy Lemon Chicken Dinner - This easy dinner cooks all on one sheet pan. Crispy lemon chicken, Parmesan potatoes, and broccoli!


For the potatoes:

  • 1 1/2 cups baby gold potatoes, sliced in half
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

For the chicken:

  • 1 large chicken breast, cut in half lengthwise and pounded to 1/3-inch thickness
  • 4 tablespoons butter, melted
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 lemon, zested
  • cooking spray

For the broccoli:

  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • salt


  1. Preheat oven to 425 degrees F (or use the air fryer at 425). Line a medium to large sheet pan with parchment paper and set aside.
  2. Add the sliced potatoes to a small bowl with the olive oil, salt, paprika, and garlic powder. Stir to coat potatoes. Spread onto the sheet pan and place into the oven. Let potatoes cook for about 15 minutes.
  3. While potatoes, cook, prepare chicken and broccoli. Add the breadcrumbs, Parmesan, salt, garlic powder, and lemon zest and stir to combine. Use a brush or spoon to spread some of the melted butter on one side of a piece of chicken. Dip buttered side into the breadcrumb mixture. Brush more melted butter on the other side facing up. Flip and coat other side of chicken with the breadcrumb mixture. Place chicken on a plate or cutting board and repeat with the remaining piece of chicken.
  4. Add the broccoli in a small bowl (I reuse the bowl from the potatoes). Toss in the olive oil and salt.
  5. Remove potatoes after 15 minutes. Flip them and move them to one side of the sheet pan. Add the coated chicken breasts and broccoli. Spray chicken with cooking spray. Place back into the oven and cook for approximately 15 more minutes or until the chicken is cooked thoroughly along with the potatoes and broccoli.
  6. Take the lemon that you zested and slice in half. Squeeze lemon juice over broccoli and chicken. If desired, sprinkle broccoli with some grated Parmesan and/or lemon juice. Serve.

Nutrition Information:



Serving Size:

1/2 of meal

Amount Per Serving: Calories: 678Total Fat: 37gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 102mgSodium: 1970mgCarbohydrates: 58gFiber: 9gSugar: 6gProtein: 31g