Description
This One Pan Chicken and Veggies recipe offers a simple, delicious, and wholesome meal prepared with chicken breasts, baby Yukon gold potatoes, Brussels sprouts, and red onion, all roasted together with aromatic herbs and a zesty lemon butter drizzle. Perfectly balanced and easy to prepare, it’s ideal for a family dinner that’s healthy and packed with flavor.
Ingredients
Protein and Vegetables
- 2-3 chicken breasts (about 0.75 – 1 pound)
- 1 lb baby Yukon gold potatoes
- 1 lb Brussels sprouts
- 1 small red onion
Seasoning and Sauce
- 1 tbsp olive oil
- 1 tbsp butter (melted)
- 2-3 tbsp fresh lemon juice (more to taste if needed)
- 2 garlic cloves, minced
- ½ tsp salt (more to taste as needed)
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp dried rosemary
- 1 tsp dried thyme (more to taste)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier.
- Prep Chicken and Vegetables: Cut chicken breasts into 1-2 inch evenly sized chunks for uniform cooking. Quarter the baby Yukon gold potatoes so they are roughly the same size for even roasting. Slice the red onion into ½ inch thick slices. Halve the Brussels sprouts or cut into thirds if they are large.
- Season Potatoes and Brussels Sprouts: Place the potatoes and Brussels sprouts on the lined baking sheet. Drizzle them with olive oil and sprinkle half of the seasoning mix (salt, pepper, paprika, oregano, rosemary, thyme) evenly over the vegetables.
- Make Lemon Butter Mixture: In a small bowl, melt the butter either on the stovetop or in the microwave for about 45 seconds. Stir in the fresh lemon juice, minced garlic, a pinch of salt, and pepper. Set this flavorful sauce aside to drizzle later.
- Initial Roast of Vegetables: Bake the potatoes and Brussels sprouts in the oven for 10-15 minutes. Check for softness and cook an additional 5-8 minutes if needed until they start to become tender.
- Add Chicken and Onions: Remove the baking sheet from the oven. Add the cubed chicken pieces and red onion slices around the pan. Sprinkle the remaining seasoning mix evenly over the chicken and onions. Be sure not to overcrowd the pan to ensure even cooking and proper browning.
- Finish Roasting: Return the sheet pan to the oven and bake for about 15-18 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
- Drizzle and Serve: Remove from the oven and immediately drizzle the lemon butter sauce over the entire dish, coating the chicken and vegetables. Serve hot, optionally alongside rice or French bread for a complete meal.
Notes
- Ensure chicken pieces are cut evenly to promote uniform cooking and avoid undercooked or overcooked pieces.
- Do not overcrowd the baking sheet once chicken is added to allow proper roasting and browning.
- Adjust lemon juice quantity to taste when making the lemon butter drizzle.
- You can substitute baby Yukon gold potatoes with other small roasting potatoes if unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with simple sides like steamed rice, quinoa, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
