Lemon-garlic chicken, potato, and Brussels sprouts is an easy, healthy, and flavorful dinner. Just a few basic ingredients come together for a delicious sheet pan dinner.
Lemon and garlic are a wonderful combination of flavors. They complement each other beautifully. You can create tasty grilled chicken, pasta, and terrific side dishes.
These sorts of oven meals are the easiest dinner ever. They are perfect for a weeknight dinner.
Ingredients
Chicken Breast: You will use one medium to large chicken breast for two people. Boneless, skinless chicken thighs would also be delicious.
Olive Oil: The marinade uses oil to give the garlic and lemon a base and help the veggies get crispy.
Garlic: Adds sharp, pungent flavor and aroma to the dish.
Lemon Juice & Zest: I love using lemon zest in recipes, it adds so much flavor.
Salt & Black Pepper: Chicken and potatoes both really benefit from a dose of salt and pepper.
Russet Potato: We typically keep Russet potatoes available. They roast up crispy on the outside and tender on the inside. You could use another variety of potatoes including baby potatoes if you wish. I leave the skins on as I like the texture, taste, and appearance.
Brussels Sprouts: Brussels sprouts roast up sweet, tender and so good. If you have never tried roasted Brussels sprouts, you are missing out!
Butter: A tablespoon of butter adds a touch of richness and flavor.
Instructions
Preheat the oven and spray your sheet pan.
Start by slicing the chicken in half, so it has a few minutes to sit in the marinade. Combine the marinade ingredients in a shallow bowl. Swish the chicken around in the marinade, so all sides get coated while you prep the veggies.
I give the potato a head start by microwaving it for a few minutes, so it is done at the same time as the chicken and sprouts. If you prefer not to microwave, plan to have the potato in the oven for 15-20 minutes before adding the rest of the ingredients. I microwave the potato for about 4 minutes. We like our potatoes very tender and nicely crisp on the outside.
Chop the Brussels sprouts and add to the sheet pan along with the potato chunks. Add the chicken to the sheet pan and drizzle the lemon-garlic marinade over everything. Sprinkle a little additional olive oil over the veggies if they appear dry. Give them a toss with your hands or a spoon to ensure all ingredients are coated. Chop the tablespoon of butter into small pieces and scatter around the potatoes and sprouts.
Bake until the chicken is done, the potatoes are crisp, and the sprouts are tender.
Plate and serve this lemon-garlic chicken, potato, and Brussels sprouts immediately and enjoy!
Lemon-Garlic Chicken, Potato & Brussels Sprouts
Ingredients
- 1 boneless, skinless chicken breast sliced in half lengthwise
- 1 Tbsp olive oil
- 2 cloves garlic minced or grated
- 2 tsp lemon zest
- 2 tsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- 1 large Russet potato
- ½ pound Brussels sprouts trimmed and halved lengthwise
- 1 Tbsp butter cut into small pieces
Instructions
- Preheat oven to 425℉. Prep a sheet pan with cooking spray.
- Cut chicken breast in half lengthwise to create to two similar sized pieces of chicken.
- Stir together oil, garlic, lemon zest, lemon juice, salt, and pepper in a small bowl. Add the chicken, turning to coat.
- Prep the potato by cooking in the microwave for 3-4 minutes until starting to get tender. Allow to cool slightly then chop into bite-sized pieces.
- Remove the chicken from the marinade. Place the chicken, potato, and Brussels sprouts on a sheet pan in an even layer. Drizzle the lemon garlic marinade over the chicken and veggies and toss to coat. Add a little extra olive oil if the veggies aren’t well coated. Sprinkle the butter pieces over the vegetables.
- Bake until the vegetables are tender and starting to brown and the chicken is cooked through, about 25 minutes. Serve immediately.