Photo by Sreal Boruchin
People often ask me what I typically make for dinner for my husband and me on a busy weeknight, and this Lemon Garlic Chicken with Rosemary Roasted Potatoes and Brussels Sprouts recipe is one of my answers throughout the cooler months of the year. You basically just put everything on a sheet pan and roast it until it’s done. A nice and easy rub of lemon, garlic, rosemary smeared all over the chicken before it goes in ensures the chicken is fragrant and well seasoned. (I leave the skin on the chicken to crisp up, and keep the meat moist–you can eat it with the skin or remove it.) Adding a cut lemon to the pan to roast, and squeeze over everything once it’s done, gives the meal an extra-special something too. All with minimal effort. It’s also easy to double the recipe and use two sheet pans to serve 4.
Sheet-Pan Dinner: Lemon-Garlic Chicken, Roasted Rosemary Potatoes & 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 total
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 smear all over the chicken and underneath the skin. Place breasts, skin side up, in the middle of a sheet pan.
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, stirring the vegetables every 20 minutes or so, 45-55 minutes. 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
