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Ultimate Lemon-Garlic Buttermilk Chicken Sheet Pan

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5 from 2 reviews

This all-in-one meal delivers incredibly juicy, tangy chicken thanks to a quick buttermilk-honey marinade. We’ve added a hint of smoked paprika for a subtle, smoky depth that complements the bright lemon. It’s a busy weeknight hero with minimal cleanup.

Ingredients

Scale

For the Buttermilk Marinade

For the Vegetables & Chicken

  • 1 pound boneless, skinless chicken thighs (about 454g)
  • 4 medium carrots, peeled and sliced diagonally (¼-inch thick)
  • 1 medium head of broccoli, cut into 1-inch florets (about 3-4 cups)
  • 1 large red onion, cut into ½-inch wedges
  • 5 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • ¾ teaspoon salt, divided
  • Nonstick cooking spray or parchment paper

For the Lemon Vinaigrette

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together the buttermilk, 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1 ½ teaspoons grated garlic. Add the chicken thighs, turning to ensure they are fully coated. Cover the bowl and refrigerate for at least 1 hour or up to 8 hours.
  2. Prepare the Vegetables: Place the sliced carrots, broccoli florets, and red onion wedges in a large bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with the black pepper, smoked paprika, and ¼ teaspoon salt. Toss well to coat all the vegetables.
  3. Make the Vinaigrette: While the chicken marinates, prepare the dressing. In a small bowl, whisk together the lemon juice, lemon zest, 1 teaspoon Dijon mustard, ½ teaspoon garlic, ¼ teaspoon honey, and ⅛ teaspoon salt. Slowly whisk in 2 tablespoons of olive oil until the vinaigrette is smooth and slightly thickened. Set aside.
  4. Preheat and Prep Pan: When ready to cook, preheat your oven to 450°F (230°C). Line a large, rimmed baking sheet with parchment paper or coat thoroughly with nonstick cooking spray.
  5. Assemble the Sheet Pan: Remove the chicken from the marinade, allowing any excess to drip off back into the bowl. Discard the remaining marinade. Arrange the chicken thighs on the prepared baking sheet, leaving space between them. Pat the tops of the chicken dry with a paper towel. Drizzle the chicken with 1 tablespoon of olive oil and sprinkle evenly with the remaining ½ teaspoon of salt.
  6. Roast: Scatter the prepared vegetables in a single layer around the chicken. Roast for 30 to 35 minutes. After 15 minutes, stir the vegetables and rotate the pan for even cooking. Start checking the chicken temperature after 20-25 minutes to avoid overcooking. The dish is done when an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C) and the vegetables are tender when pierced with a knife.
  7. Finish and Serve: Remove the pan from the oven. Let the chicken rest on the pan for 5 minutes. Just before serving, drizzle the reserved lemon vinaigrette over the chicken and vegetables. Serve immediately, garnished with lemon wedges if desired.

Notes

  • Allergy Alert: This recipe contains dairy (buttermilk).
  • Variations:
    • Feel free to use 1 pound of trimmed asparagus (added in the last 15 minutes of roasting) or 1 pound of green beans instead of broccoli.
    • For a different flavor profile, swap the honey with pure maple syrup in both the marinade and vinaigrette.

Nutrition

Find it online: https://recipes.alfityan.org/2025/11/11/my-favorite-lemon-garlic-chicken-sheet-pan-with-a-secret-marinade/