Lemon Garlic One Pan Chicken And Veggies (Sheet Pan Dinner)
Lemon Garlic One Pan Chicken and Veggies is made with juicy chicken breast, creamy Yukon potatoes, Brussels sprouts, and red onion finished with bright lemon garlic butter. The vegetables get a head start in the oven so everything finishes tender and browned at the same time.
Servings: 4
Equipment
- large sheet pan
Ingredients
- 2-3 chicken breasts about .75 - 1 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.
- Cut chicken into 1-2 inch chunks, be sure they are even in size, set aside. Cut potatoes into quarters making each potato about the same size for even cooking. Slice red onion into 1/2 inch slices (set aside with chicken). Slice brussels into halves or into thirds if they are extra large.
- Place potatoes and Brussel sprouts on the sheet pan. Drizzle with olive oil and sprinkle half of the seasoning mix evenly over everything.
- In a small bowl 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.
- Bake for 10-15 minutes, the potatoes should be starting to get softer, add another 5-8 minutes if needed on bake time if they needed. Add the chicken. Pull sheet pan out, add the cubed chicken and onions around the pan, season with leftover seasoning mix. Do not overcrowd the pan otherwise it will take longer to cook everything.
- Cook for about 15-18 minutes or until the chicken is 165º internally. Pull the sheet pan out, drizzle lemon butter over everything and serve. I like to serve this dish with a little rice or french bread.
Notes
- Cut everything with the cooking time in mind: Keep the chicken around 1½-inch pieces, quarter the baby potatoes, and halve medium Brussels sprouts. Cut extra-large sprouts into thirds so everything cooks more evenly.
- Give the vegetables their head start: The potatoes and Brussels sprouts need more time than the chicken. If the potatoes are still very firm after the first roast, give them another 5–8 minutes before adding the chicken.
- Don’t crowd the pan: Spread everything into a single layer with a little room between the pieces. If the pan is too crowded, the vegetables will steam instead of getting browned around the edges.
- Pull the chicken first if needed: Once the chicken reaches 165°F, transfer it to a plate. Let the vegetables keep roasting for a few more minutes if they aren’t tender yet.
- Want more sauce? The lemon garlic butter lightly coats the whole pan, but I sometimes make extra for spooning over individual servings.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months.
Nutrition
Serving: 1cup | Calories: 313kcal | Carbohydrates: 34g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 463mg | Potassium: 1406mg | Fiber: 8g | Sugar: 5g | Vitamin A: 933IU | Vitamin C: 126mg | Calcium: 91mg | Iron: 3mg