Description
A simple sheet pan dish featuring lemon garlic chicken, potatoes, and broccoli, perfect for family dinners.
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 to create the marinade.
- Add the chicken breasts to the marinade and let them sit for at least 15 minutes.
- Combine halved potatoes and broccoli florets on a large sheet pan. Drizzle with 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 everything in the preheated oven for about 25–30 minutes, or until the chicken is cooked through and the potatoes are tender and golden.
- Sprinkle fresh parsley over the dish before serving warm.
Notes
You can marinate the chicken the night before. Leftovers keep well in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg