Sheet-Pan Lemon Garlic Chicken & Veggies

Ingredients

• 1 1/2 lb chicken breast, cut into 1-inch pieces
• 1 1/4 lb russet potato, cut into 3/4-inch cubes
• 4 cup broccoli, cut into florets
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 clove garlic, minced
• 2 tsp dried oregano
• 1 tsp paprika
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. In a large bowl, whisk the olive oil, lemon juice, garlic, oregano, paprika, salt and pepper.
3. Toss the potatoes in half of the dressing and spread on the baking sheet. Roast for 15 minutes.
4. Toss the chicken and broccoli in the remaining dressing. Add to the pan, nestling the chicken among the potatoes.
5. Roast another 18 to 20 minutes, until the chicken reaches 165°F and the potatoes are golden.
6. Rest for 5 minutes and serve with the pan juices spooned over the top.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).