Description
A comforting sheet pan dinner featuring tender lemon garlic chicken, hearty potatoes, and crisp broccoli, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Juice and zest of 2 lemons
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 4 medium-sized potatoes, halved
- 2 cups broccoli florets
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Mix the lemon juice, lemon zest, minced garlic, olive oil, oregano, salt, and pepper in a large bowl to create the marinade.
- Add the chicken breasts to the bowl, ensuring they are well-coated in the marinade, and let them sit for at least 15 minutes.
- Combine the halved potatoes and broccoli florets on a large sheet pan, drizzle with a little olive oil, salt, and pepper, and toss to coat.
- Move the veggies to the sides of the pan and place the marinated chicken in the center.
- Roast in the preheated oven for about 25–30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the potatoes are tender.
- Sprinkle fresh parsley over the dish and serve warm.
Notes
For an extra layer of flavor, consider adding fresh rosemary or thyme, or customize with other vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 100mg