Loading...
Tender, juicy chicken breasts and crispy potatoes roasted to perfection with broccoli and red onion, all on one pan for minimal cleanup. A bright, zesty lemon-herb marinade makes this an ideal, well-balanced weeknight dinner.
Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. This prevents sticking and makes the process much smoother.
Place the halved potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Toss to coat evenly, then spread them in a single layer, cut-side down for better browning. Roast for 15 minutes to give them a head start.
While the potatoes are roasting, prepare the marinade. In a medium bowl, whisk together the remaining olive oil, juice of one lemon, minced garlic, dried oregano, paprika, the remaining 3/4 teaspoon of salt, and 1/4 teaspoon of pepper. Pat the chicken breasts dry with a paper towel, then add them to the marinade, turning to coat completely. Set aside.
After the potatoes have roasted for 15 minutes, carefully remove the hot sheet pan from the oven. Push the potatoes to one side. Add the broccoli florets and red onion wedges to the other side of the pan. Place the marinated chicken breasts among the vegetables. Arrange the thin lemon slices over the chicken and vegetables.
Return the pan to the oven and roast for an additional 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) at its thickest point. The potatoes should be tender and golden, and the broccoli should be crisp-tender.
Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender result. Garnish generously with fresh parsley and serve immediately.
Fluffy baked egg squares packed with colorful bell peppers, sweet onions, and aromatic herbs. A perfect protein-rich, salt-free option for a quick breakfast or snack on the go. Great for meal prepping!
Tender, juicy chicken breasts baked to perfection with a vibrant crust of cracked black pepper and garlic. A final squeeze of fresh lemon juice makes this simple, healthy dish pop with flavor, no salt needed.
A simple, comforting side dish where cabbage and onions are roasted to bring out their natural sweetness. Perfectly tender with caramelized edges, this recipe uses minimal seasoning to let the vegetables shine.
A colorful medley of carrots, parsnips, and beets, roasted until tender and caramelized. Earthy herbs and a hint of black pepper create a delicious, naturally sweet and savory side dish without any salt.
Tender, juicy chicken breasts and crispy potatoes roasted to perfection with broccoli and red onion, all on one pan for minimal cleanup. A bright, zesty lemon-herb marinade makes this an ideal, well-balanced weeknight dinner.
This american recipe takes 55 minutes to prepare and yields 4 servings. At 476.98 calories per serving with 46.07g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Swap the chicken breasts for boneless, skinless chicken thighs (you may need to add 5-10 minutes to the cook time), salmon fillets (add in the last 12-15 minutes), or firm tofu (press well, cube, and marinate).
Use other sturdy vegetables like Brussels sprouts, carrots, or cauliflower, adding them with the potatoes. For quicker-cooking vegetables like asparagus, bell peppers, or zucchini, add them along with the chicken.
Introduce different herbs like 1 teaspoon of dried thyme or rosemary to the marinade. For a touch of heat, add 1/4 teaspoon of red pepper flakes.
Chicken breast is an excellent source of high-quality, lean protein, which is essential for building and repairing muscle tissue, supporting bone health, and keeping you feeling full.
Broccoli is loaded with Vitamin C and K, while potatoes provide potassium and energy. Both are great sources of dietary fiber, which aids digestion and promotes gut health.
The use of olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
Garlic and lemon are packed with antioxidants and beneficial compounds like allicin and Vitamin C, which can help strengthen the immune system and protect the body against illness.
A typical serving of this Sheet Pan Lemon Chicken contains approximately 450-550 calories, depending on the exact size of the chicken breasts and the amount of oil used. It provides a well-balanced meal with protein, carbohydrates, and healthy fats.
Yes, this is a very healthy meal. It's packed with lean protein from chicken, fiber and vitamins from the broccoli and potatoes, and healthy monounsaturated fats from the olive oil. It's a complete, balanced dinner made with whole food ingredients.
Absolutely! Boneless, skinless chicken thighs work wonderfully and are very forgiving. They may require an additional 5-10 minutes of cooking time. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
The key is to not overcook it. Using an instant-read thermometer is the most reliable way to check for doneness. Pounding the chicken to an even thickness also helps it cook uniformly. The marinade also helps to keep the chicken moist.
Yes, you can do some prep ahead of time. Chop the vegetables and store them in an airtight container in the fridge. You can also make the marinade and marinate the chicken for up to 8 hours before cooking. This makes assembly on a busy night even faster.
Soggy vegetables are usually caused by overcrowding the pan, which causes them to steam instead of roast. Use a large enough sheet pan to spread everything in a single layer with some space. Also, ensure your oven is fully preheated to the correct temperature.