Skip to Content

Sheet Pan Lemon Pepper Chicken Legs

This post may contain affiliate links. Please see my disclosure policy.

Sheet Pan Lemon Pepper Chicken Legs is an easy to make, inexpensive, and totally delicious dinner that’s guaranteed to satisfy everyone at the table. It’s a great meal prepping recipe as well!

Brussel sprouts, sweet potatoes and chicken legs are spread out on a sheet pan.

Sheet Pan Lemon Pepper Chicken Legs

Is there anything easier than tossing a bunch of ingredients on a sheet pan and popping it in the oven? This is one of the best weeknight dinners because it has the entire healthy meal on one pan – there’s no need to make any side dishes!

If you’re a fan of lemon pepper, you’re really going to love this recipe. The chicken legs are seasoned to perfection, making each bite zesty and packed with flavor.

The vegetables are are also deliciously cooked with a medley consisting of seasonings like garlic powder, onion powder and dried thyme.

Trust me – it’s absolutely mouthwatering!

A close up shot shows lemon pepper on cooked chicken legs, next to seasoned sweet potatoes and Brussel sprouts.

Ingredients to make Sheet Pan Lemon Pepper Chicken Legs:

  • Chicken legs
  • Lemon pepper seasoning
  • Sweet potatoes
  • Olive oil
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Dried thyme
  • Chili powder
  • Brussel sprouts
A large serving spoon is placed on a sheet pan, next to a white plate with a serving of chicken legs and veggies.

How do I know if the chicken is fully cooked?

There are a few ways to make sure your chicken legs are fully cooked and safe to eat.

  • The appearance of the chicken legs is the easiest way to gauge how cooked they are. The skin should be white with no pink areas. You should also notice some lightly browned spots as well.
  • The safest way to check if the chicken is safe to eat is by taking the temperature of the meat. Using a meat thermometer, insert it into the thickest part of a chicken leg. If the thermometer reads at least 165°F, it’s fully cooked! If it’s less than that, pop the chicken back in the oven for another few minutes.

What other seasonings can I use?

If you don’t like lemon pepper seasoning, you can use whatever seasoning you like! There are pre-made seasonings that would be great for this or your favorite homemade version.

A dry BBQ rub would be delicious!

A white plate contains a large serving of lemon pepper chicken and veggies.

How long will sheet pan lemon pepper chicken legs stay fresh?

In an airtight container in the fridge, these chicken legs and veggies will stay fresh for up to 4 days.

Additionally, this is perfect to make ahead for meal prepping! Divide into containers like so below and you’ve got lunch or dinner for the week!

The ingredients are nutritious and absolutely satisfying, making this one of the BEST meal prep lunches/dinners you can make.

If you have the time, I recommend popping the chicken legs back into the oven or toaster oven instead of the microwave. For just a few minutes in an oven preheated to 350°F, the chicken legs will reheat without drying out.

Four individual containers have servings of prepared chicken legs and vegetables.

Feeling like a winner? Treat yourself to these chicken dinners!

Sweet and Sour Chicken

Pretzel-Crusted Chicken Tenders

Creamy Sun-Dried Tomato Chicken Skillet

Easy Kung Pao Chicken

Sheet Pan Lemon Pepper Chicken Legs

Sheet pan lemon pepper chicken legs are an easy dinner to make or a great idea for meal prepping!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Course: Main Course
Cuisine: American
Author: Julie Chiou
Servings: 6

Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.


  • 6 chicken legs with the skin on, pat dry
  • 2 tablespoons lemon pepper seasoning
  • 1 1/2 pounds sweet potatoes, peeled and cut into bite size pieces
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 1 pound brussels sprouts, trimmed and cut in half


  • Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or non-stick aluminum foil.
  • Add the chicken legs to a large Ziploc and sprinkle in the lemon & pepper seasoning. Seal the bag and toss to coat all of the chicken.
  • Remove the chicken from the bag and lay the pieces out in the baking pan.
  • Next, add the sweet potatoes to a large bowl and set aside.
  • Mix the olive oil, salt, pepper, garlic powder, onion powder, dried thyme and chili powder together in a bowl, then pour half of it over the sweet potatoes.
  • Stir to combine, then add the sweet potatoes to the other half of the baking pan and spread them out so they bake evenly.
  • Bake for 15 minutes.
  • In the meantime, add the brussels sprouts to the bowl that was used for the sweet potatoes and pour in the remaining olive oil spice blend and stir to combine.
  • Once the first 15 minutes have passed, remove the pan from the oven, flip the chicken over and move the sweet potatoes around to make space in the middle for the brussels sprouts.
  • Add the brussels sprouts to the baking pan in an even layer and bake for another 20 minutes.
  • Remove the pan from the oven, flip the chicken again and stir the veggies around to prevent burning.
  • Return the pan to the oven and bake for another 10-15 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit and veggies have lightly browned on the bottom.
  • Remove it from the oven and let it cool for 10 minutes before serving. Or if you are meal prepping, let it cool for 45 minutes to an hour, then store.


Storage options:
Before storing, allow the chicken and vegetables to cool completely.
This sheet pan dinner can be stored in the fridge for up to 5 days in the fridge in an airtight container.
If freezing, divide into airtight meal prep boxes for easy thawing and freeze for up to 6 months.
Once frozen, to thaw the meal in the microwave set the heat to defrost for 3 minutes, stir then heat at regular heat for 1 minutes, then stir and heat again as needed.
To thaw in the fridge, simply place the meal in the fridge for 24-48 hours before you plan on eating it.
Recipe Rating