Sheet Pan Lemon Garlic Chicken and Vegetables

Ingredients

• •4 boneless, skinless chicken breasts
• •3 tablespoons olive oil
• •4 cloves garlic, minced
• •2 lemons, sliced and zested
• •1 pound broccoli florets
• •1 pound baby potatoes, halved
• •1 teaspoon dried oregano
• •1 teaspoon salt
• •½ teaspoon black pepper

Directions

1. 1Preheat oven to 400°F and line a large sheet pan with parchment paper.
2. 2In a small bowl, whisk together olive oil, minced garlic, lemon zest, oregano, salt, and pepper.
3. 3Arrange chicken breasts and halved baby potatoes on the sheet pan, then pour half the garlic mixture over them.
4. 4Roast for 15 minutes, then remove the pan and add broccoli florets around the chicken.
5. 5Drizzle broccoli with remaining garlic mixture and scatter lemon slices over everything.
6. 6Return to oven and roast for 12-15 minutes until chicken reaches 165°F internally and vegetables are tender.
7. 7Let rest for 2 minutes, then serve hot with pan juices drizzled over top.

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