Week of August 10
Sheet-Pan Lemon Garlic Chicken & Vegetables
A balanced, family-friendly dinner with golden chicken, roasted potatoes, broccoli, and peppers—and only one pan to clean.
Prep10 minutesCook25 minutesTotal35 minutesMakes4 servings
Estimated per serving
Full macros
Based on ¼ of the prepared recipe.
- Calories
- 390 kcal
- Protein
- 40 g
- Carbohydrates
- 34 g
- Total fat
- 10 g
- Saturated fat
- 2 g
- Fiber
- 5 g
- Total sugars
- 4 g
- Sodium
- 430 mg
- Cholesterol
- 105 mg
Nutrition is an estimate. Exact values vary with ingredient brands, cuts, portions, and substitutions.
Ingredients
What you’ll need
- 1½ lb boneless, skinless chicken breast or thighs
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
Directions
Make it
- Heat the oven to 425°F and line a large sheet pan with parchment paper or lightly oil it.
- Toss the potatoes with 1 tablespoon olive oil and half of the seasoning. Spread them on the pan and roast for 12 minutes.
- Add the chicken, broccoli, and bell pepper. Drizzle with the remaining olive oil, lemon juice, garlic, salt, pepper, and remaining seasoning. Toss the vegetables and turn the chicken to coat.
- Roast for 18–22 minutes, or until the chicken reaches 165°F and the vegetables are tender. Rest the chicken for 5 minutes before serving.