Sheet Pan Lemon Garlic Chicken & Veggies

Name: Sheet Pan Lemon Garlic Chicken & Veggies
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups broccoli florets, break larger ones into bite-sized pieces; 1 (12-ounce) bag green beans; 0.5 teaspoon kosher salt; 0.5 teaspoon ground black pepper; Olive oil spray; 0.25 cup olive oil or avocado oil; 3 tablespoons lemon juice; 1 tablespoon Italian seasoning; 4 garlic cloves, minced (or 2-3 tsp garlic powder); 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 4 boneless, skinless medium chicken breasts, ~6 ounces each

40m

Serves 4

joybauer.com

Sheet Pan Lemon Garlic Chicken & Veggies

joybauer.com

40m

Serves 4

Directions

1Preheat your oven to 400°F and mist a large baking sheet with nonstick spray.
2Spread broccoli and green beans in a single layer on the sheet.
3Mist the veggies with olive oil spray, then sprinkle with ½ tsp salt and ½ tsp black pepper.
4Roast the veggies in the oven for 15 minutes.
5While the veggies are roasting, whisk together the olive oil, lemon juice, Italian seasoning, garlic, 1 tsp salt, and 1 tsp black pepper in a bowl.
6Add the chicken breasts to the marinade, tossing to coat.
7Let the chicken marinate while the veggies finish roasting.
8After 15 minutes, remove the veggies from the oven.
9Push the veggies to the sides of the pan, clearing 4 spaces for the chicken.
10Lay the chicken breasts directly onto the hot pan to get a nice sear.
11Pour any extra marinade evenly over the chicken pieces.
12Return the pan to the oven and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F at its thickest part.
13Remove from oven and garnish with optional fresh herbs (like parsley or basil).

Ingredients

4 cups broccoli florets, break larger ones into bite-sized pieces
1 (12-ounce) bag green beans
0.5 teaspoon kosher salt
0.5 teaspoon ground black pepper
Olive oil spray
0.25 cup olive oil or avocado oil
3 tablespoons lemon juice
1 tablespoon Italian seasoning
4 garlic cloves, minced (or 2-3 tsp garlic powder)
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 boneless, skinless medium chicken breasts, ~6 ounces each

Equipment

ovenlarge baking sheetnonstick spraybowl

Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Warm in the oven at 350°F for 10 minutes or microwave for 1-2 minutes.
Customize the veggies with whatever’s in your fridge (cauliflower, zucchini, bell peppers, etc.) that roast well at 400°F and finish around the 30-minute mark.
Add ¼ tsp red pepper flakes or a squirt of sriracha sauce to the marinade for a little heat.
You can marinate the chicken anywhere from 10-15 minutes minimum up to about 3 hours. Due to the acidity of lemon juice, avoid marinating for too long to prevent a mushy or tough texture.

Sheet Pan Lemon Garlic Chicken & Veggies

40m

Serves 4

joybauer.com

Sheet Pan Lemon Garlic Chicken & Veggies

joybauer.com

40m

Serves 4

Directions

1Preheat your oven to 400°F and mist a large baking sheet with nonstick spray.
2Spread broccoli and green beans in a single layer on the sheet.
3Mist the veggies with olive oil spray, then sprinkle with ½ tsp salt and ½ tsp black pepper.
4Roast the veggies in the oven for 15 minutes.
5While the veggies are roasting, whisk together the olive oil, lemon juice, Italian seasoning, garlic, 1 tsp salt, and 1 tsp black pepper in a bowl.
6Add the chicken breasts to the marinade, tossing to coat.
7Let the chicken marinate while the veggies finish roasting.
8After 15 minutes, remove the veggies from the oven.
9Push the veggies to the sides of the pan, clearing 4 spaces for the chicken.
10Lay the chicken breasts directly onto the hot pan to get a nice sear.
11Pour any extra marinade evenly over the chicken pieces.
12Return the pan to the oven and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F at its thickest part.
13Remove from oven and garnish with optional fresh herbs (like parsley or basil).

Ingredients

4 cups broccoli florets, break larger ones into bite-sized pieces
1 (12-ounce) bag green beans
0.5 teaspoon kosher salt
0.5 teaspoon ground black pepper
Olive oil spray
0.25 cup olive oil or avocado oil
3 tablespoons lemon juice
1 tablespoon Italian seasoning
4 garlic cloves, minced (or 2-3 tsp garlic powder)
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 boneless, skinless medium chicken breasts, ~6 ounces each

Equipment

ovenlarge baking sheetnonstick spraybowl

Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Warm in the oven at 350°F for 10 minutes or microwave for 1-2 minutes.
Customize the veggies with whatever’s in your fridge (cauliflower, zucchini, bell peppers, etc.) that roast well at 400°F and finish around the 30-minute mark.
Add ¼ tsp red pepper flakes or a squirt of sriracha sauce to the marinade for a little heat.
You can marinate the chicken anywhere from 10-15 minutes minimum up to about 3 hours. Due to the acidity of lemon juice, avoid marinating for too long to prevent a mushy or tough texture.