Great Tastes of Manitoba

Sheet Pan Lemon Chicken

65 minutes
Prep: 15 minutes | Cook: 40 minutes | Servings: 4


  • 4 bone in, skin on, chicken breasts
  • 1 Tbsp (15 mL) lemon pepper
  • 4 medium Peak of the Market, red potatoes, cut in 1 inch pieces
  • 2 medium Peak of the Market, zucchini, cut in 1 inch pieces
  • 2 lemons, cut in wedges


  • 3 Tbsp (45 mL) fresh lemon juice
  • 3 Tbsp (45 mL) canola oil
  • 1/4 tsp (1 mL) garlic powder
  • 1 tsp (5 mL) dried oregano
  • 3/4 tsp (4 mL) Kosher salt
  • 1/4 tsp (1 mL) ground black pepper


  1. Preheat oven to 400F
  2. Spray one large (or 2 small) rimmed sheet pan with non-stick spray.
  3. Put chicken, skin side up, on the pan. Sprinkle lemon pepper all over chicken skin.
  4. Arrange lemon wedges between chicken pieces.
  5. Put potatoes in a bowl and zucchini in a second bowl. Whisk together sauce ingredients and pour half over the potatoes and the rest over the zucchini. Stir until the vegetables are well coated.
  6. Add potatoes, in a single layer, to the pan. Set the zucchini aside for later.
  7. Roast chicken and potatoes for 20 minutes.
  8. Remove from oven and arrange the zucchini in between potatoes and chicken on the sheet pan. Return to tone and roast until a thermometer inserted into the chicken reads 170F and the vegetables are tender (about 20 minutes).
  9. Remove from oven and let the pan sit for 5 minutes. Before serving squeeze the roasted lemons over the chicken and vegetables.

Pairs well with Jackson Triggs Merlot VQA

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