Do you ever see a recipe described as “quick” or “easy” but then it involves nine thousand ingredients and 30 minutes spent chopping vegetables? There is nothing easy about braving the grocery store with 3 kids or quick about all that prep time required before the cooking process even begins.
This is not one of those recipes, it is actually quick and easy—and you probably already have the ingredients on hand. It is the perfect week night dinner when you just need to get something on the table as fast as possible and it is SO YUMMY!
Sheet Pan Lemon Garlic Chicken
INGREDIENTS
- 1-2 pounds bonesless skinless chicken thighs
- 1 pound baby dutch potatoes
- 3 cups broccoli florets
- 1/3 cup olive oil
- garlic (does anyone actually measure this?)
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 1/2 teaspoon italian seasoning
Instructions
- Preheat oven to 400° F
- Combine olive oil, lemon juice + zest, garlic, dijon mustard, and all seasonings and add to a large ziploc bag. Reserve a few tablespoons to use later for the veggies (ie, don’t give your family salmonella).
- Add the chicken to the bag and let it marinate at room temperature for 20 minutes while you cook the potatoes. (You can also do this in advance and let it marinate in the refrigerator all day).
- Line a large sheet pan with foil and spray with cooking spray.
- Add the potatoes and toss with half of the reserved marinade + a pinch of salt. Back potatoes for 15 minutes.
- After 15 minutes remove from the oven and push the potatoes to one side of the pan. Add the brocolli to the opposite side of the pan and toss with the remainder of the reserved marinade. Then, place marinated chicken thighs in the center.
- Bake uncovered for 20 minutes.
Probably the best part of this recipe is the only clean up you have to do is tossing that piece of aluminum foil and putting the pan back in the cabinet. Bonus points if you serve it on paper plates.
