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Sheet-Pan Lemon Chicken and Veg

Gluten Free
High Protein
One-Pot
Sheet-Pan Lemon Chicken and Veg
Meal Slot:
Dinner
Prep Time:
10
minutes
Cook Time:
25
minutes
Calories:
490
Kcal
Protein:
32
g
Carbs:
33
g
Fat:
24
g
Cuisine:
American
Allergens:
Serves:
2
Description

Chicken thighs roast at high heat with broccoli florets, sweet potato, olive oil, and minced garlic; finish with a squeeze of fresh lemon.

Ingredients
  • Chicken thighs 10 oz
  • Sweet potato 2 cups, diced
  • Broccoli florets 2 cups
  • Olive oil 2 tbsp
  • Garlic 2 cloves, minced
  • Lemon 1 large, zest and juice
  • Kosher salt, to taste
  • Black pepper, to taste
Directions
  1. Heat oven to 425°F (220°C). Line a sheet pan with parchment for easier cleanup (optional).
  2. Toss sweet potato and broccoli with half the olive oil, a pinch of salt, and black pepper. Spread on the pan and roast 10 minutes.
  3. Push vegetables to the sides. Toss chicken with the remaining oil, minced garlic, salt, and pepper; place chicken in the center of the pan.
  4. Roast 15–20 minutes more, until chicken is cooked through and vegetables are tender.
  5. Finely zest the lemon over the pan, then squeeze the lemon juice over everything.
  6. Rest 5 minutes, taste and adjust seasoning, and serve.

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