Sheet Pan Lemon Chicken with Roasted Vegetables and Lemon Ricotta
This one-pan dish features juicy lemon-marinated chicken roasted alongside colorful vegetables until caramelized and tender. It’s served with a creamy whipped lemon ricotta that adds a tangy, luxurious touch. Perfect for a healthy weeknight dinner with minimal cleanup!
Prep: 15 minutes
Marinate: 30 minutes
Cook: 35 minutes
Total: 50–65 minutes
Ingredients
For the Chicken & Marinade:
4 boneless, skinless chicken breasts (or thighs)
3 tbsp olive oil
Juice & zest of 2 lemons
3 garlic cloves, minced
1 ½ tsp dried oregano (or fresh)
½ tsp paprika
Salt & black pepper, to taste
For the Vegetables:
2 cups baby potatoes, halved
1 large zucchini, sliced into half moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, cut into wedges
2 tbsp olive oil
½ tsp dried thyme
Salt & black pepper, to taste
For the Lemon Ricotta:
1 cup ricotta cheese
Zest of 1 lemon
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper, to taste
Garnish:
Fresh parsley, chopped
Extra lemon wedges
Instructions
Marinate Chicken:
In a bowl, whisk olive oil, lemon juice, zest, garlic, oregano, paprika, salt, and pepper.
Add chicken and toss to coat. Marinate 30 minutes (or up to 4 hours in the fridge).
Prep Vegetables:
Preheat oven to 425°F (220°C).
On a large sheet pan, toss potatoes, zucchini, peppers, and onion with olive oil, thyme, salt, and pepper.
Assemble & Roast:
Push vegetables slightly to the sides and place marinated chicken in the center of the sheet pan.
Roast 30–35 minutes, flipping chicken halfway, until chicken is golden and cooked through (internal temp 165°F / 74°C) and vegetables are tender.
Make Lemon Ricotta:
While baking, whisk ricotta, lemon zest, juice, olive oil, salt, and pepper until smooth and creamy.
Serve:
Plate roasted chicken with vegetables. Add a dollop of lemon ricotta on the side or spread under the chicken.
Garnish with fresh parsley and extra lemon wedges.
Notes & Tips
Swap veggies: asparagus, carrots, or cherry tomatoes also roast beautifully.
Use bone-in thighs for extra flavor (increase cook time to ~40 minutes).
For extra crispiness, broil for 2–3 minutes at the end.
The lemon ricotta can be made ahead and stored for up to 2 days.
Frequently Asked Questions
Q: Can I make this dairy-free?
A: Yes, swap ricotta for a dairy-free alternative like whipped cashew cream.
Q: Can I meal prep this?
A: Absolutely — the chicken and veggies reheat well. Store separately from the ricotta.
Q: What can I serve it with?
A: Warm pita bread, couscous, or a fresh arugula salad make great sides.
Nutritional Information
Calories: ~430
Protein: 36g
Fat: 20g
Carbs: 28g
Fiber: 5g
Sugar: 6g