One Pan Chicken And Veggies
Easy, delicious, lemon garlic one pan chicken. A perfect weeknight meal for busy nights. All baked on one sheet pan.
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
*Be sure to cut all the veggies and potatoes into even, pieces. They will cook best if they are cut a bit smaller than the chicken. If they need more time once the chicken is finished, just simply toss into a bowl and microwave for 2 minutes to get them softer.
Don't overcrowd the pan. If it's over crowded and too overlapped things won't cook properly or evenly.
Be sure to cube the raw chicken before! This ensures the chicken has the perfect cook and that the veggies don't get soaked in chicken juice while cooking.
Make extra lemon butter. You can make some extra lemon butter for more sauce if you'd like! I tried to keep this recipe nice and healthy, but extra lemon butter is always tasty and welcome!
Leftovers will keep great in an airtight container for up to 4 days. You can also freeze this 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