Lemon Garlic Sheet-Pan Chicken and Vegetables

Lemon Garlic Sheet-Pan Chicken and Vegetables

Prep: 15 minutes · Cook: 35 minutes · Total: 50 minutes · Serves: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 pound baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, cut into 1-inch pieces
• 3 tablespoons olive oil, divided
• 1 lemon, zested and juiced
• 3 garlic cloves, finely grated
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
2. Toss the potatoes with 1 tablespoon olive oil and one-third of the salt. Roast for 12 minutes.
3. Whisk the remaining olive oil with the lemon zest, lemon juice, garlic, oregano, remaining salt, and pepper.
4. Add the chicken, broccoli, and bell pepper to the pan. Pour over the lemon mixture and turn everything to coat.
5. Arrange the chicken in a single layer. Roast for 20 to 23 minutes, until the chicken reaches 165°F and the vegetables are tender.
6. Rest for 5 minutes, sprinkle with parsley, and spoon the pan juices over each serving.

Cook’s notes

Cut the vegetables into similar-size pieces so they finish together. Chicken breasts may be used, but begin checking them at 17 minutes to prevent overcooking.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 375°F until hot, or microwave in 45-second intervals.

Estimated nutrition per serving

465 calories · 34 g protein · 31 g carbohydrate · 23 g fat · 6 g fiber · 690 mg sodium. Nutrition is an estimate and varies by ingredients used.