Lemon Chicken Sheet Pan Dinner
You can marinade the chicken for as little as 20 minutes, bit I recommend longer (perhaps made in the morning or night before ideally) for more depth of flavour. It comes together very quickly and is a big hit in my family. I like to serve it with Greek Yogurt Tzatziki or a sprinkle of feta cheese over the chicken. Try to keep the potato sizes uniform to ensure even cooking.
• 4 medium chicken breasts (butterflied)
• 400g baby potatoes (halved if small, quartered if larger)
• 400g broccoli florets (whole)
• ¼ cup olive oil
• 3 cloves of garlic (minced)
• ¼ cup lemon juice (fresh)
• 1 lemon zest
• 1 tbsp Dijon mustard
• 1 tsp each dried basil, oregano, salt, pepper, onion powder
• ½ tsp each paprika, ground cumin, dried thyme, sugar
• 1 tbsp olive oil
• ½ tsp each garlic powder, salt, pepper
1. Preheat oven to 400F.
2. In a large Ziploc bag or glass container add the olive oil, garlic, lemon juice and zest, mustard, spices, and sugar. Add chicken breasts to container and turn to coat. Let the butterflied chicken marinade at room temperate while you prep the potatoes and vegetables OR place in the fridge for later.
3. Add potatoes to a large bowl. Top with 1 tbsp olive and toss to coat, then spread in an even layer over a prepared sheet pan. Sprinkle with half of the garlic powder, salt, pepper. Roast for 14-16 minutes.
4. While the potatoes are roasting, toss broccoli in the medium bowl to lightly coat with the olive oil that remains in the bowl. Sprinkle with the remaining garlic powder, salt, and pepper.
5. Remove potatoes from oven and push to one side of sheet pan. In a single layer, place broccoli and chicken on the other side. Cook for 16-18 minutes or until chicken is cooked through.
Details for the whole recipe: 1892 calories, 124gC, 174gP, 73.5gF
Details per serving (recipe makes 4 servings): 473 calories, 31gC, 43.5gP, 18.5gF
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