Lemon Pepper Chicken Sheet Pan Supper
I love to make sheet pan suppers. All do is throw all the veggies & meat on a cookie sheet & bake it.
Boo Yah!
Not only is it a simple, tasty dinner – there aren’t any dishes either. Just one sheet – which is great.
Of all the sheet pan meals I’ve eaten, this one is my favorite. I love lemon pepper. It is by far one of my favorite flavors.
Rinse, pat dry and arrange the chicken on the baking sheet. Slice the onion & sprinkle it around the chicken. Wash, core and slice the red pepper into strips. Toss the pepper slices around to mingle with the onion.
Wash the mushrooms and trim the stems. Drop the mushrooms onto the sheet.
Cut the lemon in half and squeeze the juice from 1/2 of a lemon over the entire dish. Be sure you get plenty of lemon juice on the chicken.
Next, take the other lemon and slice it thinly. Arrange the lemon slices on the sheet.
Now, drizzle plenty of olive oil over the entire dish. Coat the chicken, veggies and the shrooms. This will prevent everything from drying out.
Grind some fresh pepper on everything. Next, generously coat everything with lemon pepper – be sure to season the chicken especially well.
Last, salt everything. Once you think you have sufficiently salted everything in existence – salt it all again. You do not want to under season this dish.
All that’s left to do is bake it!
Bake at 400 degrees for 45 minutes.
Halfway through baking take the sheet out of the oven and use a pastry brush to coat the chicken with some of the pan juices. I also flip all the mushrooms over at this point so they stay moist.
This is a great time to taste a mushroom and see if it is properly seasoned. If it needs salt – the entire sheet probably does too. Sprinkle a little more seasoning on everything & shove it back in the oven. Continue to bake at 400 until the chicken is done.
For a paleo dinner serve this with some veggies from the garden (like sliced tomatoes and cucumbers) or a fresh salad.
This is also fantastic with a side of rice (that’s what my kids say).
So yummy and so easy!
XO,
CJ
| Servings |
servings
|
- 6-8 pieces chicken bone-in with skin (I like legs or thighs)
- 1/2 bell pepper red (sliced)
- 1 onion sweet (like Vidalia)
- 16 oz mushrooms
- 2 lemons one for juicing, one for slicing
- olive oil
- lemon pepper
- Salt
- pepper
Ingredients
|
|
Rinse, pat dry and arrange the chicken on the baking sheet. Slice the onion & sprinkle it around the chicken. Wash, core and slice the red pepper into strips. Toss the pepper slices around to mingle with the onion. Wash the mushrooms and trim the stems. Drop the mushrooms onto the sheet.
Cut the lemon in half and squeeze the juice from 1/2 of a lemon over the entire dish. Be sure you get plenty of lemon juice on the chicken.
Next, take the other lemon and slice it thinly. Arrange the lemon slices on the sheet.
Now, drizzle plenty of olive oil over the entire dish. Coat the chicken, veggies and the shrooms. Grind some fresh pepper on everything. Next, generously coat everything with lemon pepper - be sure to season the chicken especially well.
Last, salt everything. Once you think you have sufficiently salted everything in existence - salt it all again.
All that's left to do is bake it!
Bake at 400 degrees for 45 minutes.
Halfway through baking, take the sheet out of the oven and use a pastry brush to coat the chicken with some of the pan juices. I also flip all the mushrooms over at this point so they stay moist. Once the chicken is basted & the shrooms are flipped, return the sheet to the oven for the final baking.
Bake until chicken is done.
