Lemon Garlic Chicken + Veggies Sheet Pan Meal
User Reviews
4.8
Lemon Garlic Chicken + Veggies Sheet Pan Meal
Description
The recipe begins by whisking together a lemon garlic sauce combining lemon juice, minced garlic, olive oil, maple syrup, sea salt, dried basil, oregano, and black pepper. Potatoes are first coated with some of the sauce and roasted at 400°F to start them cooking and crisping.
While the potatoes roast, chicken chunks marinate in the remaining sauce. After 20 minutes, the potatoes are flipped, and chicken and asparagus are added to the pan with reserved sauce to prevent drying out. The whole pan then roasts until the chicken is cooked through and vegetables are tender-crisp. A brief broil at the end can add browning if desired.
This meal is convenient for its simple prep and cleanup, bringing bright lemon and herb flavors balanced by sweet maple syrup to one-pan roasting.
Leftovers keep well refrigerated for up to 5 days and can be reheated in the oven or microwave, making it suitable for meal prep.
Ingredients
- 1 lb potato chopped into bite-size chunks, small
- 1 lb asparagus trimmed and chopped in half
- 1 ½ lb chicken breast chopped into chunks, boneless, skinless
Lemon Garlic Sauce
- lemon juice of 1
- 4 cloves garlic minced
- 3 Tablespoons olive oil
- 1 Tablespoon maple syrup
- 1 ½ teaspoon salt sea salt
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ½ teaspoon black pepper ground
Instructions
- Make the dressing by combining all the ingredients in a small bowl and whisking until well combined.
- Preheat the oven to 400°F. Spray a large baking sheet with cooking spray or line it with parchment paper.
- Coat the potatoes with 3 tablespoons of the lemon garlic sauce and spread them out on the prepared baking sheet. Roast for 20 minutes.
- While the potatoes roast, reserve ½ Tablespoon of the sauce for the asparagus. Add the chicken chunks to the remaining sauce and toss to coat. Let marinate while the potatoes cook.
- After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Toss the potatoes, then add the chicken using a slotted spoon to avoid pouring excess sauce onto the pan. Add the asparagus to the pan and drizzle with the reserved sauce.
- Return the pan to the oven and roast for an additional 15–20 minutes, or until the chicken is cooked through. Broil for the last 2–3 minutes if desired for extra browning. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat in an oven or microwave according to convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 419kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 105mg | 35% |
| Sodium | 949mg | 40% |
| Potassium | 769mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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