Description
A healthy and flavorful sheet-pan dinner featuring juicy chicken breast, crispy roasted potatoes, and colorful vegetables seasoned with smoky herbs and finished with fresh lemon juice.
Ingredients
- 1 lb chicken breast, cubed into 1-inch pieces
- 1 lb baby red or Yukon Gold potatoes, halved
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1/2 medium red onion, quartered
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Sea salt, to taste
- Cracked black pepper, to taste
Instructions
1. Preheat the oven to 400°F (200°C). Toss the halved potatoes with 1/2 tablespoon olive oil, apple cider vinegar, salt, and pepper in a large bowl.
2. Spread the potatoes evenly on a parchment-lined sheet pan and roast for 15 minutes.
3. While the potatoes roast, toss the chicken, broccoli, red bell pepper, and red onion in the same bowl with the remaining olive oil, garlic powder, thyme, smoked paprika, salt, and pepper.
4. Remove the sheet pan from the oven, push the potatoes to one side, and spread the chicken and vegetable mixture on the other side of the pan.
5. Return the pan to the oven and roast for 15 to 18 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. For extra char and crispiness, switch the oven to broil for the final 2 minutes of cooking.
7. Divide the roasted chicken, potatoes, and vegetables into serving bowls and finish with fresh lemon juice before serving.
Notes
Using apple cider vinegar helps the potatoes develop a crisp exterior without excess oil.
Broiling during the last 2 minutes creates a restaurant-style char on the vegetables and chicken.
Yukon Gold and baby red potatoes work best for texture and flavor.
Store leftovers in airtight containers for up to 4 days.