Sheet Pan Lemon Chicken & Veggies

Serves: 4

Prep Time: 15-minutes; Cook Time: 30-mintues

Total Time: 45-minutes

Recipe developed by: Shannon Costello, RDN, LD with CFW

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Ingredients:

  •  lb red potatoes, halved (or quartered if larger than 2” diameter)
  • 2 tablespoons avocado oil, divided
  • Salt & pepper to taste
  • 1 small red onion, quartered
  • 4 cups small broccoli florets
  • 8 whole cloves garlic, separated with skin on
  • 4 boneless, skinless chicken breasts (about 4 ounces each)
  • 2 tablespoons Italian seasoning blend
  • ½ large lemon, thinly sliced*
  • 4 sprigs fresh rosemary
  • ½ cup crumbled feta cheese (optional)
  • ½ large lemon, juiced*
  • 1 large lemon, zested*

*Only 1 large lemon is needed to yield zest, juice, and slices

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Place potatoes on baking sheet. Drizzle with 1 tablespoon avocado oil and season with desired salt and pepper. Toss everything together with your hands until well coated. Arrange in a single layer and bake for 10 - 15 minutes, depending on the size of potatoes.
  4. Meanwhile, prep remaining ingredients.
  5. After 10 - 15 minutes, remove baking sheet from oven. Add broccoli florets, onion wedges, and garlic. Drizzle ½ tablespoon avocado oil. Season with salt and pepper. Use tongs or a spatula to toss in oil with other vegetables. Arrange vegetables around outer edge of pan leaving an opening in the middle.
  6. Place chicken breasts in the center of the sheet pan. Drizzle with remaining ½ tablespoon of olive oil. Season with Italian seasoning, salt and pepper. Use a basting brush or one hand to carefully coat the chicken in seasoning. Place 1 lemon slice and 1 rosemary spring atop each breast. Bake for an additional 12-18 minutes (depending on thickness of breast), or until chicken reaches an internal temperature of 155 degrees F and potatoes are fork tender.
  7. Allow to cool slightly for 2 minutes. Drizzle entire pan with lemon juice. Scatter lemon zest and feta cheese on top. Serve warm.
  8. Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3-4 days.

Helpful Tips:

Sheet pan recipes can be adjusted based on desired portions. Cut recipe ingredients in half for just 2 servings or double the quantities for 8 servings.