Ah, the simple joys of a weekday evening—where the promise of a home-cooked meal meets the reality of a bustling schedule. Picture this:
lemon-kissed chicken nestled alongside asparagus, all mingling on a single sheet pan, creating a symphony of flavors with minimal cleanup (and isn’t that just music to your ears? ).
Whether it’s the zesty tang of the lemon or the vibrant green of the asparagus that calls to you, this dish is a delightful contradiction of ease and elegance.
Steps
- Preheat your oven to 400°F (200°C) and prepare an 18×13-inch rimmed baking sheet with non-stick spray. Pile the potatoes in the center of the sheet, drizzle with 1 1/2 tablespoons of olive oil, and toss to coat them evenly. Spread the potatoes out in a single layer and roast for 20 minutes.
- While the potatoes are roasting, cut and prepare the asparagus and chicken. Once the potatoes have roasted for 20 minutes, take the sheet out and arrange the asparagus over the potatoes, followed by the chicken pieces.
- Drizzle the remaining 2 1/2 tablespoons of olive oil and lemon juice over the chicken and vegetables. Sprinkle with garlic, thyme, rosemary, 1 teaspoon of salt, and 1/2 teaspoon of pepper, then toss everything to coat evenly, ensuring the chicken pieces do not overlap.
- Return the baking sheet to the oven and continue roasting, tossing once halfway through, until the chicken reaches an internal temperature of 165°F (74°C), about 16-22 minutes more. Before serving, season with additional salt and pepper if needed, and garnish with parsley and lemon zest. Serve the dish warm.
Ingredients
- 1 1/2 pounds baby potatoes
- 4 tablespoons olive oil, divided
- 1 pound asparagus, ends trimmed
- 1 1/4 pounds boneless, skinless chicken breasts
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- Zest of 1 lemon
Nutritional Values
Calories 2020 | Calories from Fat 756 | Fat 84g | Saturated Fat 16g | Cholesterol 428mg | Sodium 476mg | Potassium 6920mg | Carbohydrates 136g | Fiber 24g | Sugar 20g | Protein 148g | Vitamin A 4920IU | Vitamin C 125.6mg | Calcium 304mg | Iron 23.2mg
FAQ
- What vegetables can be used in the Lemon Chicken Sheet Pan Dinner?
- You can use asparagus, green beans, or even broccoli. The recipe originally uses asparagus for its vibrant color, but green beans are a more cost-effective alternative. If using green beans, start roasting them with the potatoes to ensure they cook thoroughly.
- How can I ensure the chicken is cooked properly in this dish?
- To avoid overcooking, make sure the chicken reaches an internal temperature of 165°F. It’s also crucial to cut the chicken pieces to a similar size and arrange them in a single layer on the pan to promote even cooking.
- Can I add different herbs or cheese to the dish?
- Yes, you can customize the recipe by adding herbs like oregano for extra flavor. Sprinkling feta cheese over the finished dish is also a tasty option.
- Is it possible to prepare this sheet pan dinner in advance?
- You can prep the ingredients ahead of time by cutting the vegetables and marinating the chicken. When you’re ready to cook, just follow the baking instructions to have a quick and easy meal.
- What is the nutritional information for the Lemon Chicken Sheet Pan Dinner?
- Each serving contains approximately 505 calories, with 21g of fat, 34g of carbohydrates, and 37g of protein. It also provides essential nutrients like Vitamin A, Vitamin C, Calcium, and Iron.
Tips
- Ensure chicken is cooked to the right temperature by using a meat thermometer. Aim for 165°F at the thickest part to avoid drying out the chicken.
- Cut chicken pieces into similar sizes to ensure even cooking. This prevents smaller pieces from cooking too fast compared to larger ones.
- For a colorful and vibrant dish, consider using asparagus instead of green beans. If you prefer green beans, start roasting them with potatoes to ensure they cook thoroughly.
- Enhance flavor by not skimping on fresh herbs. Consider adding a sprinkle of feta cheese to the finished dish for an extra layer of taste.
Equipment
- 18 by 13-inch rimmed baking sheet
- Oven thermometer (to ensure chicken is cooked to 165°F)
- Non-stick cooking spray
