Dinner Recipe

Roasted Garlic Lemon Sheet Pan Chicken Dinner


  • 1/4 cup Brummel & Brown Original Spread, melted

  • 2 large cloves garlic, minced

  • 2 tsp. grated lemon peel

  • 1 tsp. dried oregano leaves

  • 1/2 tsp. coarsely ground black pepper

  • 8 chicken drumsticks and/or bone-in chicken thighs, skin removed

  • 2 cups halved medium baby red potatoes, 12 ounces

  • 1 large red bell pepper, seeded and cut into 12 pieces

  • 1 small red onion, cut into 8 wedges

  • 1 lemon, cut into 8 wedges


  • Preheat oven to 425°.

  • Combine Brummel & Brown Spread, garlic, lemon peel, oregano and pepper in small bowl; set aside.

  • Arrange chicken, potatoes, bell pepper and onion on large baking sheet (we recommend 15-inch x 13-inch). Toss with spread mixture and top with lemon wedges.

  • Roast chicken and vegetables 30 minutes or until chicken is thoroughly cooked (no pink remains in the middle) and vegetables are fork-tender. Transfer to serving platter and drizzle with pan juices.

  • Tip: Serve with Tzatziki Dipping Sauce! This sheet pan chicken is even more delicious with some cool, creamy and light tzatziki sauce – and it’s SO easy to make. Simply combine 3/4 cup Greek yogurt, 1/4 cup Brummel & Brown Spread, 1/4 cup finely chopped seedless cucumber, 2 Tablespoons chopped fresh dill, 1 Tablespoon lemon juice, 1 large clove garlic, minced, 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper until blended. Makes 1 1/4 cups.

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