Sheet-Pan Dinner: Lemon-Garlic Chicken Breast with Roasted Rosemary Potatoes and Brussels Sprouts

Sheet-Pan Dinner: Lemon-Garlic Chicken Breast with Roasted Rosemary Potatoes and Brussels Sprouts

Ingredients  

For the chicken:
1 lemon
2 teaspoons olive oil
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
2 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 bone-in chicken breast halves, about 1¼ pounds

For the Brussels sprouts:
¾ pound Brussels sprouts, halved, or quartered if large
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste

For the potatoes:
¾ pounds small new red potatoes, quartered
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
1/4 teaspoon salt, plus more to taste

Directions

Preheat the oven to 375. To make the chicken, finely zest the lemon, then cut the lemon in half. In a small bowl combine the olive oil, rosemary, garlic, salt, pepper and lemon zest and then rub the mixture smearall over the chicken and underneath the skin. Place breasts, skin side up, in the middle of baking sheet.

Toss the Brussels sprouts in a large bowl with the oil and salt, and place in the pan on one side of chicken breasts. In same bowl, toss the potatoes with oil, rosemary, and salt. Arrange the potatoes on the same baking pan on the other side of chicken. Nestle the lemon halves onto the sheet pan, cut side up.

Roast until the chicken is cooked to 165 degrees F and the vegetables are tender and well browned, about 1 hour. If the chicken is done before the vegetables, transfer the chicken to a plate and cover with foil, and return vegetables to the oven. Season with additional salt to taste. Serve the chicken and vegetables along with the lemon to squeeze over the chicken.

Makes 2 servings

Eaten Without Skin
Per serving: Calories 590; Total Fat 23g (Mono Fat 13.7g, Poly Fat 2.8g, Sat Fat 3.5g); Protein 47g; Carb 54g; Fiber 11g; Cholesterol 120mg; Sodium 710mg

Excellent source of: Iron, Fiber, Folate, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K,
Good source of: Calcium, Copper, Molybdenum, Zinc

Eaten With Skin
Per serving: Calories 740; Total Fat 37g (Mono Fat 20g, Poly Fat 5.8g, Sat Fat 8g); Protein 51g; Carb 54g; Fiber 11g; Cholesterol 125mg; Sodium 770mg

Excellent source of: Iron, Fiber, Folate, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K,

Good source of: Calcium, Copper, Molybdenum, Zinc

Sign up for my free recipes and tips, delivered to your email inbox bi-weekly.

Just enter your email address below: