This Sheet Pan Lemon Basil Chicken makes a super easy weeknight meal with just a few ingredients, but lots of flavor! 30 minutes and dinner is done. Paleo and Whole30 approved!
Besides my Instant Pot and Slow Cooker, I’m kind of living off these sheet pan meals. Everything gets tossed into one dish, thrown in the oven, and voila!! And I know you all are loving them too, as I have received many requests for more. And no worries, I have a plethora of ideas for more sheet pan recipes to come!
But first, let’s start with this Lemon Basil Chicken. Lemon, basil, and garlic, what more could you want in a dish? Chicken, potatoes, and asparagus rounds out this dish that gets perfectly roasted in the oven. It has a similar taste to a pesto, but without the cheese and lemon instead. If pesto is your jam (it is totally my jam), then you will devour this dinner!
I start off by making a simple marinade in my food processor. Keep in mind, when I say marinade, I also mean that as long as the chicken is covered in the sauce for at least 1-2 minutes, you’re totally fine! I am trying to make this recipe as simple as possible, and not time consuming. However, choosing to marinade this chicken early in the day is also a great idea. I like to spread foil out on my baking sheets to prevent a mess, and then scatter my veggies and chicken. The sauce will be poured over the vegetables too, so they roast nicely with lots of flavor!
Adding extra salt and lemon pepper is a must to finish off this dish. It gives it the extra punch of flavor! You can also make extra sauce and use it to drizzle over your veggies and chicken. Also, if you don’t follow a dairy-free diet, feel free to sprinkle with some parmesan cheese. Finally, I did use russet potatoes for this dish, and it’s important that you chop them in to small pieces, or else they won’t cook properly. They only have a slight crispy texture, but are mainly soft. If you prefer, you can easily swap out the russet potatoes for another vegetable like zucchini or brussel sprouts.
- 1.5 lbs chicken breast tenders (or chicken breasts cut into strips)
- ⅓ cup avocado oil (or olive oil)
- Juice of 1 lemon
- 3 tbsp chopped fresh basil
- 1 large clove garlic, minced
- ½ tsp salt (+ more to taste)
- 2 large russet potatoes, skinned and chopped into small pieces (see picture above)*
- 12 asparagus stalks
- 1 tsp lemon pepper (+ more to taste)
- Preheat your oven to 375 degrees. Line a cookie sheet with foil and use a non-stick spray.
- Make your marinade: in a food processor, blend oil, lemon, basil, garlic and salt until well combined. If it's too thick, add in another tbs of oil.
- Use approximately ⅓ cup marinade to cover the chicken in a large ziplock bag or container. Shake to completely cover.
- Spread out the chicken on the cookie sheet, be sure to make room for vegetables.
- Now spread out the potatoes and asparagus, into 1 layer if possible. Drizzle the remaining marinade on the vegetables.
- Bring to the oven and bake for 15 minutes at 375 degrees. Bump up the temperature to 425 for 10 more minutes. Check on your dish to ensure the chicken is cooked through and the veggies have a nice golden top. If you want crispier potatoes, you can choose to remove the chicken and asparagus, and pop the potatoes back in the oven for an additional 10 minutes.
- Remove from oven and sprinkle with lemon pepper, salt, and additional marinade if you have any left.