Oven Roasted Lemon Chicken with Vegetables

Oven Roasted Lemon Chicken with Vegetables

Oven Roasted Lemon Chicken with Vegetables is a easy and delicious dish. It’s a complete one-sheet dinner with the chicken, potatoes and broccoli. We use our Sheffield’s Lemon Garlic Pepper which gives the dish a wonderful, savory flavor. The lemony, garlicky flavor is different from other lemon chicken dishes you have had. The fresh lemon, rosemary and parsley add extra layers of flavor. We hope you enjoy it a much as we do.

Serves 4

Ingredients:
1 Pound Small Yukon Gold Potatoes, Cut in Half
3 Tablespoons Olive Oil
3 Tablespoons Sheffield’s Lemon Garlic Pepper
2 Large Boneless Skinless Chicken Breasts
2 Tablespoons Fresh Parsley, Chopped
1 Tablespoon Fresh Rosemary, Chopped Fine
2 Medium Fresh Lemons
12 ounces Fresh Broccoli Florets. Leave some stem on.
1 Tablespoon Low Sodium Soy Sauce

Directions:
Cut the chicken breasts in half like cutlets, and pound to about ¾” thick. Set aside.

Place a large, rimmed baking sheet in the oven and preheat to 425°F.

Put the potatoes and broccoli in a large mixing bowl. Drizzle 2 tablespoons of the olive oil over them, and toss to coat evenly. Sprinkle 1 tablespoon of the Lemon Garlic Pepper over the vegetables and toss again to coat evenly. Carefully remove the baking sheet from the oven. Lightly spray with cooking spray. Spread the vegetables on the tray and roast for 15 minutes.

While the potatoes and broccoli are cooking, place the chicken pieces in a large mixing bowl. Drizzle 1 tablespoon of the olive oil over the pieces and toss to coat well. Sprinkle 2 Tablespoons of the Lemon Garlic Pepper, the chopped rosemary and parsley on the chicken. Toss again to even coat. Zest one of the lemons and sprinkle on the chicken. Juice the lemon and pour over the chicken. Toss again to combine well.

Cut the second lemon into thin slices and set aside.

After the potatoes and broccoli have cooked for their 15 minutes, remove the pan from the oven. Move them apart to make room for the chicken pieces. Transfer the chicken onto the sheet. Place the lemon slices evenly around the sheet on the chicken and vegetables.

Roast for 15 minutes. Remove the sheet from the oven. Evenly brush the soy sauce on the chicken pieces. Return the sheet to the oven and roast for another 5 minutes. The chicken should be at least 165ºF, and vegetables should be fork tender. Serve immediately. Enjoy!