Sheet Pan Chicken: A Quick and Flavorful Delight
A quick and flavorful sheet pan chicken dish with roasted vegetables and a zesty lemon finish.
Equipment
- oven
- baking sheet
- parchment paper
- large bowl
Ingredients
- ¼ cup olive oil
- 2 teaspoons salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 lemon (zested and juiced)
- 1 pound baby potatoes (halved)
- 1 red onion (cut into 1-inch pieces)
- 1 red bell pepper (cut into 1-inch pieces)
- 2 cups broccoli florets
- 4 cloves garlic (minced)
- 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
Instructions
- Preheat the oven to 425°F (or 400°F if your oven runs hot).
- Combine olive oil, salt, pepper, garlic powder, onion powder, oregano, and lemon zest in a large bowl.
- Line a baking sheet with parchment paper, add potatoes, onion, and bell pepper, toss with dressing, and roast for 20 minutes.
- In the bowl with the remaining dressing, add broccoli, chicken, and minced garlic, and toss until well coated.
- After 20 minutes, add the chicken and broccoli mixture to the sheet pan in a single layer.
- Return to the oven and roast for an additional 20 minutes until chicken is cooked through and veggies are golden.
Notes
Ensure the oven is preheated for optimal roasting. Avoid overcrowding the pan to prevent steaming. Vegetable substitutions are encouraged; options include zucchini, carrots, or Brussels sprouts. Serve on its own or over rice, quinoa, or pasta for a more filling meal.