I am in love with how simple this Cilantro Chicken with Lemon is to make. A simple sheet pan meal loaded with crispy carrots, tender potatoes, and flavorful moist pieces of chicken makes an ideal weeknight meal!
CILANTRO CHICKEN WITH LEMON
This Cilantro Lemon Chicken is one of my favorite sheet pan recipes for weeknight dinners. It’s full of delicious flavors, healthy and super easy to make. I also love that this is a recipe I can use both chicken breasts and chicken thighs in so everyone at the table has what they prefer without adding to my work.
This is a healthier option for dinner and definitely adds amazing flavor to simple ingredients. I love knowing I can add a bright and fresh flavor to our meal plan! Plus, the leftovers are amazing the next day!
WHAT ARE THE BEST VEGETABLES TO ADD TO THIS SHEET PAN MEAL?
I added potatoes and carrots to mine as those were a great combination with the cilantro and lime flavor. You can use any number of vegetables for my cilantro chicken as you prefer. If you are following a diet plan with lower carbohydrates, you could also skip the potatoes altogether and use a different option. Some of my favorites are below.
- Bell peppers
CAN I MARINADE THE CILANTRO CHICKEN AHEAD OF TIME?
For this recipe, since it is so high in lemon juice, the best result is to marinade no longer than two hours prior to cooking. A longer marinade time can break down the tissues of the chicken and make for an unpleasant texture once cooked. In this instance, a long marinade time will not be a good choice for better flavor in a meal.
CAN THIS BE A FREEZER MEAL?
I love making freezer meals ahead of time, and for this recipe believe it could be a freezer meal if you are able to freeze with the lemon juice separate from the meat until right before you decide to bake the meal. You can easily put all of the ingredients into a large freezer storage bag except for the lemon juice. Leave that out until the day you cook the chicken, or simply pour into a separate bag to freeze outside the cilantro chicken.
- Olive oil
- Garlic & Rosemary seasoning (or both separately)
HOW TO MAKE CILANTRO CHICKEN WITH LEMON
For this recipe, you will mix the marinade together in a bowl then pour over the chicken.
Heat olive oil in a skillet and pan sear the chicken on both sides until just browned, this is only to seal in moisture and add color, it is not to fully cook the meat.
Remove the chicken from the skillet and arrange on a sheet pan.
Add carrot slices and potatoes or other vegetables if you like, on the sheet pan with the chicken and drizzle any remaining marinade over the top.
Bake at 400ºF for one hour or until vegetables are tender and the chicken is cooked through and at a safe temperature.
MORE EASY CHICKEN RECIPES
Chicken is a go-to protein in our home. The result is I have shared a ton of incredible recipes with you that feature this favorite option. Check out some of the best ones below and add them to your meal plan this week!
- Spicy Cashew Chicken
- Baked Parmesan Chicken Tenders
- Cheesy Sundried Tomato Stuffed Chicken
- Easy Bruschetta Stuffed Chicken
- Creamy One Pot Chicken Fajita Pasta
- Baked Chicken Parmesan
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Cilantro Lemon Chicken
- 8 pieces Chicken breasts or thighs, bone in, skin on
- 2 whole Lemons squeezed, about ½ cup
- ½ cup chicken broth low sodium
- ½ cup cilantro chopped and packed
- 6 cloves garlic minced
- 1½ tsp. Salt or less to taste
- 2 large carrots sliced, or use carrot chips
- ¼ cup olive oil split in half (2 tbsps. each)
- 2 tbsps. rosemary and garlic seasoning I used Tone's brand
- 1.5 lbs golden or red potatoes quartered
- Olive oil spray
- Preheat oven to 400 F.
- In a bowl mix together the lemon juice, chopped cilantro, salt, rosemary and garlic seasoning, 2 tbsps. of olive oil, salt and minced garlic.
- Place the chicken in a bowl and pour in the marinade. If you have time, marinate for 30 minutes or just cook right away.
- In a non stick skillet over high heat, add in 2 tbsps. olive oil and pan sear the chicken pieces on each side to give it a golden color on the outside. About 3-5 minutes on each side. Do not add in the extra marinade. Just the chicken pieces. Save the marinade in the bowl for the next step.
- Transfer the chicken into a 9 x 13 inch baking dish. Add in the potatoes, carrots.
- Add the chicken broth into the extra left over marinade and pour all the marinade over the chicken and potatoes.
- Spray with olive oil and bake in the oven on 400 F for 50-60 minutes, depending on the size of your chicken. Internal temperature must be 165 F.
- Remove from the oven, top with some fresh cilantro or parsley, fresh lemon slices, then serve.
- Use a preheated oven.
- A great way to marinade the chicken is to put it in a ziplock bag then pour in the marinade. Squeeze out all the air and allow to marinade if you have time.
- Pan searing the chicken on both sides until just browned is only to seal in moisture and add color, it is not to fully cook the meat.
- You can check the doneness of the chicken by using a meat thermometer. Insert the meat thermometer into the thickest part of the chicken. The thermometer should read 165F.
- Sprinkle with some chili near the end of the bake, for a spicy kick.
- Top with some fresh cilantro and a squeeze of fresh lemon juice or lemon slices.
- If you are going to use this recipe for meal prep, try dicing the chicken into bite-sized cubes. This makes reheating the chicken so much easier.