This Low Carb Sheet Pan Lemon Chicken recipe is actually really easy to make.
If it is easy to make, you can certainly sign me up to make it!!
Low Carb Sheet Pan Lemon Chicken
This could be the easiest meal to make.
All that you need to do is put your chicken on the sheet pan and add a few ingredients.
Well, you also have to bake this chicken.
However, this is a good one to set the oven time for if you are in need to plan a meal ahead of time. But, anytime that I can prepare a meal in advance, especially when I have a full day, I am a happy person.
Let us not forget about the taste of lemon and what it can do to your baked chicken.
Okay, so you would probably be hard pressed to find someone who would actually eat a lemon as it is. Well, okay I may done it once on a dare. I tuned bright red in the face but, I must admit, I do like the taste of lemon in about anything.
Lemons are that rare fruit that can emit two extreme tastes.
What I mean is that lemons are both seriously sour and sweet at the same time. However, when you bake a lemon, somehow it loses a lot of that tart taste and adds a nice accent to something as a result.
Lemons are especially good with fish and poultry.
This is because they add the perfect taste to a light meal. If you added lemon to something heavy, such as red meat, it probably would not taste as good. This reminds me a lot of white wine in a ways.
But, lemons can add more than taste to a recipe.
That tart taste of a lemon can add a bit of acidity to balance out some of the other ingredients in a recipe. Lemon juice also makes for a great marinade, just in case you have never used it before in a marinade. I use it a lot in my marinade recipes.
You may be wondering what kind of chicken to use in this recipe.
To be honest, I have always been partial to the white meat of a chicken breast. However, if you must use thighs, those should work as well in this recipe.
You may also be wondering about whether or not you should keep the skin on your chicken before you bake it.
Here is the scoop. If you keep the skin on while the chicken bakes, it will help keep the moisture in the meat of the chicken. Then you can remove it before you eat it. However, if you pick up chicken that has already had it’s skin removed and like the convenience of that, all that you need to really do is keep the chicken moist by spooning some of the juice over it during the baking process.
By the way, you can make this a meal by adding some vegetable to that sheet pan as well.
In my opinion, that is one great reason for making a meal on a sheet pan. Everything comes out baked and at the same time. YAY!!
Here are some similar recipes that you may also like.
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Low Carb Sheet Pan Lemon Chicken
The recipe for Low Carb Sheet Pan Lemon Chicken
What you will need to make this Low Carb Sheet Pan Lemon Chicken
- Chicken- 4 boneless chicken breasts (or thighs if you prefer.) They should be between 6 – 8 ounces and without the skin (preferred)..
- Olive Oil- 1/4 cup.
- Garlic- 2 cloves minced or chopped.
- Chicken Stock- 1/2 cup (tip: use chicken bullion soup!).
- Lemon Juice- 2 tablespoons.
- Seasonings- salt and pepper to taste.
- Oregano, parsley or similar herb- 1 tablespoon.
- Lemon- 1 to 2, sliced into quarters.
How to make Low Carb Sheet Pan Lemon Chicken
- Start by preheating your oven to 400 and if desired, lightly prepping your sheet pan for nonstick.
- Place the chicken on to the sheet pan, meat side up.
- Over medium heat and in a small to medium sized skillet, saute your garlic in the olive oil until somewhat translucent. This should take about two minutes to do.
- Then remove the skillet from the heat and stir in the chicken stock and the lemon juice. Pour this mixture over the chicken on the sheet pant. Then top with your seasonings and the herbs. You could however, simply mix the seasonings into the skillet ingredients before pouring the mixture over the chicken.
- If you choose to add vegetables to your baking pan for baking with the chicken, you can do so now. However, some food, such as potatoes, may need to be precooked a bit first so that they are finished baking the same time that the chicken is.
- Squeeze the lemon quarters over the chicken and then place the rinds on the sheet pan for baking. Bake for 35-40 minutes or until the chicken has been fully cooked. Remove this from the oven and cover with foil before serving.
The Recipe Card for Low Carb Sheet Pan Lemon Chicken
- 4 Chicken breast, no skin
- 1/4 cup Olive Oil
- 2 tsp Garlic minced or chopped
- 1/2 cup Chicken Stock
- 2 tbsp Lemon Juice
- 1 Lemon quartered
- Seasonings salt, pepper, etc
-
Start by preheating your oven to 400 and if desired, lightly prepping your sheet pan for nonstick.
-
Place the chicken on to the sheet pan, meat side up.Over medium heat and in a small to medium sized skillet, saute your garlic in the olive oil until somewhat translucent. This should take about two minutes to do.
-
Then remove the skillet from the heat and stir in the chicken stock and the lemon juice. Pour this mixture over the chicken on the sheet pant. Then top with your seasonings and the herbs. You could however, simply mix the seasonings into the skillet ingredients before pouring the mixture over the chicken. Squeeze the lemon quarters over the chicken and then place the rinds on the sheet pan for baking.
-
Bake for 35-40 minutes or until the chicken has been fully cooked. Remove this from the oven and cover with foil before serving.
Please see post for details on this recipe!
Chicken- 4 boneless chicken breasts (or thighs if you prefer.) They should be between 6 - 8 ounces and without the skin (preferred).
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