Name: Sheet Pan Lemon Herb Chicken with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 4 oz Yukon gold potatoes; 1 cup Broccoli florets; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Dice the Yukon gold potatoes into small 1/2-inch cubes to ensure they roast evenly and achieve a crispy texture.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Place the potatoes on the sheet pan, drizzle with half of the lemon-herb oil mixture, and toss to coat thoroughly.
Roast the potatoes in the oven for 10 minutes to give them a head start on cooking.
While the potatoes are roasting, cut the chicken breast into even 1-inch strips and toss them in the bowl with the remaining oil mixture.
Remove the pan from the oven, move the potatoes to one side, and add the chicken strips and broccoli florets to the other side.
Return the pan to the oven and roast for another 18-20 minutes until the chicken is cooked through and the potatoes are golden brown.
Sprinkle the entire dish with fresh chopped parsley before serving for a burst of garden-fresh flavor.

Nutrition

Ingredients

Instructions

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