This tasty garlic, lemon sheet pan chicken and veggies recipe is made with boneless chicken breasts, new potatoes and veggies of choice. A delicious, simple chicken recipe using only one pan a quick and easy dinner recipe that the whole family is going to love.
Why Make This One Pan Chicken And Veggies
This meal is EASY and so tasty. You can cook it all on one sheet pan and have dinner on the table in less the 40 minutes. Customize this recipe by using your favorite potatoes and veggies. You will love the bright garlic citrus flavors in this dish.
Ingredients Needed
Chicken Breasts. I use boneless/skinless chicken breasts, these cook the quickest for this dish.
Butter. This is to make a lemon garlic butter.
Lemon. Fresh lemon is best for this recipe, the flavor leans strongly on fresh lemon juice.
Olive Oil. This is to coat things in for the baking process and help keep things from getting dry and stuck in the oven.
Garlic. Fresh garlic cloves are the best for this recipe.
Seasoning. Salt, pepper, paprika, oregano, rosemary.
Fresh Thyme. This is a big flavor powerhouse for this recipe.
New Potatoes. These are also known as baby potatoes. These are wonderful with this dish. I use yukon gold but red will also work.
Brussel Sprouts. I like to use medium sized brussels they add a great veggie option, you can also use broccoli.
Red Onion. This gives a great, vibrant color to the dish.
Steps To Make This Recipe
Step One. Preheat the oven to 400° and line a baking sheet with parchment paper.
Step Two. In a small pan melt butter over medium heat on stove until melted or microwave in a bowl for 45 seconds. Stir in lemon juice, garlic, a pinch of salt, and pepper. Set aside.
Step Three. Cut chicken into 1-2 inch chunks, be sure they are even in size. Cut potatoes into quarters making each potato about the same size for even cooking. Slice red onion into 1/2 inch slices. Slice brussels into halves or into thirds if they are extra large. Making the veggies a bit smaller than the chicken cubes will ensure even cooking.
Step Four. Place chicken breasts on the prepared baking sheet and arrange potatoes, brussels, garlic onions around the chicken. Drizzle everything with olive oil and sprinkle seasonings evenly over everything.
Step Five. Bake for 30 - 35 minutes or until chicken is cooked through and potatoes are tender. If potatoes need extra time to cook, you can separate them and microwave on high for about 2-5 minutes to make sure they are extra tender. Drizzle lemon butter over everything and serve. I like to serve this dish with a little rice or french bread.
FAQ's & Recipe Tips
This is a meal where everything is cooked in one sheet pan, it's easy and always so good!
Yes, everything cooks quite evenly as long ad they are all cut the same size! The trick is making sure the veggies are cut into smaller pieces so they cook up well. You can always finish off the cook for the veggies in the microwave if needed.
Recipe Pairings
I love to serve this recipe with a little rice or a slice of Overnight Bread. You can also serve it over my vegan kale salad or asian cabbage salad.
Recipe Variations
Veggies. You can use any onion color of preference. You can also switch out brussels for bell peppers or broccoli.
Potatoes. Use any potato of choice, baby red potatoes will also work.
Chicken. Feel free to use boneless chicken thighs if desired.
Butter. You can use dairy free butter alternative or just use oil.
Fresh Thyme. You can sub this for dried thyme if needed.
Other Easy Weeknight Meals
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One Pan Chicken And Veggies
Equipment
- large sheet pan
Ingredients
- 2-3 chicken breasts about .75 pound
- 1 lb baby Yukon gold potatoes
- 1 lb brussel sprouts
- 1 small red onion
- 1 tbsp olive oil
- 1 tbsp butter melted
- 2-3 tbsp lemon juice *fresh, more to taste if needed
- 2 garlic cloves minced
- ½ tsp salt *more to taste as needed
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp dried rosemary
- 1 tsp dried thyme *more to taste
Instructions
- Preheat the oven to 400° and line a baking sheet with parchment paper or foil.
- In a small pan melt butter over medium heat on stove until melted or microwave in a bowl for 45 seconds. Stir in lemon juice, garlic, a pinch of salt, and pepper. Set aside.
- Cut chicken into 1-2 inch chunks, be sure they are even in size. Cut potatoes into quarters making each potato about the same size for even cooking. Slice red onion into 1/2 inch slices. Slice brussels into halves or into thirds if they are extra large. Making the veggies a bit smaller than the chicken cubes will ensure even cooking.
- Place chicken breasts on the prepared baking sheet and arrange potatoes, brussels, garlic onions around the chicken. Drizzle everything with olive oil and sprinkle seasonings evenly over the pan.
- Bake for 30 - 35 minutes or until chicken is cooked through and potatoes are tender. If potatoes need extra time to cook, you can separate them and microwave on high for about 2-5 minutes to make sure they are extra tender. Drizzle lemon butter over everything and serve. I like to serve this dish with a little rice or fresh baked bread.
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