Description
Easy and Flavorful Sheet-Pan Lemon Garlic Chicken
This sheet pan meal features juicy bone-in chicken thighs and tender red potatoes, all seasoned with zesty lemon, fresh garlic, and a hint of Dijon mustard. It’s a flavorful combination that delights your taste buds, and the addition of Brussels sprouts brings a vibrant touch to the dish.
Perfectly cooked in one even layer on a baking sheet, this recipe is not only delicious but also nutritious. With just a few simple ingredients and easy preparation, it’s sure to become a staple in your weekly meal rotation.
Ingredients
Scale
- 4 bone-in chicken thighs, skin removed
- 1 pound red potatoes, quartered
- 1 cup Brussels sprouts, halved
- 1/4 cup olive oil
- 2 cloves of garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1/4 cup feta cheese, for serving
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the olive oil, minced garlic, Dijon mustard, lemon zest, garlic powder, kosher salt, and black pepper.
- Add the chicken thighs, potatoes, and Brussels sprouts to the bowl. Toss until everything is evenly coated.
- Spread the chicken and vegetables in a single layer on a baking sheet lined with aluminum foil for easy cleanup.
- Pour chicken broth around the chicken and vegetables to keep them moist during roasting.
- Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the potatoes are tender.
- Remove from the oven and sprinkle with crumbled feta cheese before serving. Enjoy your delicious sheet-pan lemon garlic chicken!
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 4
- Calories: 450
- Fat: 25
- Carbohydrates: 30
- Protein: 30