Lemon Garlic Chicken (Sheet Pan with Potatoes & Broccoli OR Marinade)

Why Make This Recipe

Lemon Garlic Chicken with potatoes and broccoli is a delightful meal that is easy to prepare and packed with flavor. It provides a healthy balance of protein and vegetables, making it a great choice for any day. This dish is not only tasty but also versatile, allowing you to enjoy it roasted together in one pan or marinated for extra zest.

How to Make Lemon Garlic Chicken

Ingredients:

• 4 chicken breasts
• 4 medium potatoes, diced
• 2 cups broccoli florets
• 4 cloves garlic, minced
• Juice of 2 lemons
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano (optional)

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix olive oil, minced garlic, lemon juice, salt, pepper, and oregano.
3. Add the chicken breasts to the bowl and coat them well with the marinade. Let it sit for at least 30 minutes, or up to 2 hours for more flavor.
4. On a sheet pan, spread out the diced potatoes and broccoli florets.
5. Place the marinated chicken on top of the vegetables.
6. Drizzle any remaining marinade over the entire pan.
7. Bake for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
8. Serve hot and enjoy!

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How to Serve Lemon Garlic Chicken

You can serve Lemon Garlic Chicken directly from the sheet pan. It’s delicious served with a side of rice or a simple salad. The flavorful juices from the chicken pair nicely with the roasted potatoes and broccoli.

How to Store Lemon Garlic Chicken

Let any leftovers cool completely before transferring them to an airtight container. You can store the chicken in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it for up to 3 months.

Tips to Make Lemon Garlic Chicken

• If you have time, marinate the chicken overnight for deeper flavor.
• Use fresh herbs like parsley or cilantro for an extra burst of flavor.
• Ensure not to overcrowd the pan for even cooking of the chicken and vegetables.

Variation

For a twist, you can add other vegetables like carrots or bell peppers. You can also change the marinade by using balsamic vinegar instead of lemon juice for a different taste.

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FAQs

1. Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs. They tend to be juicier and can give a different flavor to the dish.

2. How do I know when the chicken is cooked?
The chicken is ready when its internal temperature reaches 165°F (75°C). You can use a meat thermometer for accuracy.

3. Can I make this recipe in advance?
Yes, you can prepare the vegetables and marinate the chicken the night before. Just bake it when you’re ready to serve.