Lemon Rosemary Chicken and Veggie Sheet Pan Dinner
You can never have too many main course recipes, so give Lemon Rosemary Chicken and Veggie Sheet Pan Dinner a try. This recipe makes 4 servings with 353 calories, 39g of protein, and 15g of fat each. For $2.6 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of asparagus, garlic, lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. 102 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Lisa's Dinnertime Dish. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is excellent. Try Sheet Pan Chicken and Veggie Dinner, Balsamic Chicken and Veggie Sheet Pan Dinner, and Lemon Chicken Asparagus and Potato Sheet Pan Dinner for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
½ lb asparagus, woody ends removed
1 tsp black pepper
3 (8 oz) chicken breasts, cut in half lengthwise
1 tbsp rosemary fresh
1 tbsp thyme fresh
1 tbsp minced garlic
1 lemon, cut into slices
1 tbsp lemon juice fresh
3 tbsp olive oil
3 cups red skin potatoes quartered
1 tsp sea salt
Equipment:
oven
baking paper
frying pan
bowl
Cooking instruction summary:
Preheat oven to 400F. Line a sheet pan with parchment paper or coat with non-stick spray. In a small bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, black pepper, and salt. Place chicken and potatoes in a zip loc bag or a large bowl. Toss with all but 1 tbsp olive oil mixture. Spread chicken and potatoes evenly on sheet pan. Top with lemon slices. Bake for 25 minutes. Toss asparagus with remaining 1 tbsp olive oil mixture. Spread asparagus over the top of the chicken and potatoes. Bake for an additional 10 minutes, until chicken is cooked through. Serve immediately with crusty bread, if desired.
Step by step:
1. Preheat oven to 400F.
2. Line a sheet pan with parchment paper or coat with non-stick spray.
3. In a small bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, black pepper, and salt.
4. Place chicken and potatoes in a zip loc bag or a large bowl.
5. Toss with all but 1 tbsp olive oil mixture.
6. Spread chicken and potatoes evenly on sheet pan.
7. Top with lemon slices.
8. Bake for 25 minutes.
9. Toss asparagus with remaining 1 tbsp olive oil mixture.
10. Spread asparagus over the top of the chicken and potatoes.
11. Bake for an additional 10 minutes, until chicken is cooked through.
12. Serve immediately with crusty bread, if desired.
Nutrition Information:
covered percent of daily need
