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:

Quickview
352k Calories
39g Protein
15g Total Fat
15g Carbs
30% Health Score
Limit These
Calories
352k
18%

Fat
15g
23%

  Saturated Fat
2g
16%

Carbohydrates
15g
5%

  Sugar
2g
3%

Cholesterol
108mg
36%

Sodium
791mg
34%

Get Enough Of These
Protein
39g
78%

Vitamin B3
19mg
95%

Selenium
56µg
81%

Vitamin B6
1mg
74%

Phosphorus
431mg
43%

Vitamin C
29mg
36%

Vitamin K
32µg
31%

Potassium
1069mg
31%

Vitamin B5
2mg
28%

Magnesium
71mg
18%

Vitamin E
2mg
17%

Vitamin B1
0.25mg
17%

Manganese
0.34mg
17%

Vitamin B2
0.29mg
17%

Iron
2mg
16%

Fiber
3g
14%

Copper
0.26mg
13%

Folate
51µg
13%

Vitamin A
588IU
12%

Zinc
1mg
10%

Vitamin B12
0.34µg
6%

Calcium
49mg
5%

Vitamin D
0.17µg
1%

covered percent of daily need
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