Sheet-Pan Lemon Pepper Chicken with Potatoes & Broccoli

Bite-size chicken, crispy baby potatoes and broccoli roasted on one pan with garlic butter and lemon pepper, finished with a quick broil of Parmesan. Barely any dishes.

Ingredients

• 1½ lb chicken breasts, in 1-inch pieces
• 1½ lb baby potatoes, halved
• 1 lb broccoli florets
• 1 red bell pepper, in chunks
• 1 lemon
• 3 garlic cloves, minced
• 2 tbsp butter, melted
• ¼ cup grated Parmesan

From your pantry: 3 tbsp olive oil, 2 tsp lemon pepper seasoning, 1 tsp Italian seasoning, 1 tsp seasoned salt, ½ tsp garlic powder.

Instructions

1. Heat the oven to 425°F. Toss the potatoes with 1 tbsp oil and ½ tsp seasoned salt and roast on a large rimmed sheet pan for 20 minutes.
2. Meanwhile, mix the melted butter, remaining oil, garlic, lemon pepper, Italian seasoning, garlic powder, remaining seasoned salt and the zest of the lemon. Toss with the chicken, broccoli and pepper.
3. Stir the potatoes and push them to the sides. Spread the chicken and vegetables in the middle in a single layer (use a second pan if crowded).
4. Roast until the chicken is 165°F inside and the broccoli is tender with crisp edges, 15 to 18 minutes.
5. Sprinkle with Parmesan and broil 2 minutes until golden. Squeeze the lemon juice over everything before serving.

Tip: Give the potatoes a head start; they take longer than the chicken, and this way everything finishes together.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

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