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Photo of Lemon-herb chicken sheet pan dinner by WW

Lemon-herb chicken sheet pan dinner

5
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Here’s an easy, family-friendly all-in-one diner on a sheet pan: a combination of chicken breasts seasoned with citrus and fresh herbs, hearty Yukon gold potatoes, and tender broccoli florets. Lemon slices arranged over the pan imbue the entire meal with bright, sunny flavor. We heat the sheet pan in the oven as it preheats so that the potatoes go onto a hot surface; this helps give them a delicious crust. Toward the end of cooking, we brush a little soy sauce onto the chicken to achieve more savory depth and richer color.

Ingredients

Cooking spray

4 spray(s)

Uncooked Yukon gold potato

1¼ pound(s), cut into chunks

Olive oil

2 Tbsp, divided

Kosher salt

1 tsp, divided

Black pepper

¾ tsp, divided

Uncooked boneless skinless chicken breast

20 oz, (4 [5-oz] breasts)

Fresh parsley

2 Tbsp, chopped

Rosemary

1 Tbsp, chopped

Garlic powder

½ tsp

Lemon

2 item(s), medium, divided

Broccoli

1 pound(s), florets

Low sodium soy sauce

1 Tbsp, or tamari

Instructions

  1. Place a large sheet pan in the oven. Preheat the oven to 425°F (leave the pan in the oven).
  2. In a large bowl, toss the potatoes with 1 tbsp oil, ½ tsp salt, and ¼ tsp pepper. Carefully remove the hot pan from the oven and coat with cooking spray. Spread the potatoes onto the hot pan. Roast at 425°F for 15 minutes.
  3. In another large bowl, combine the chicken, 1 tsp oil, ¼ tsp salt, ¼ tsp black pepper, parsley, rosemary, and garlic powder, tossing well to coat. Grate the zest and squeeze the juice from 1 lemon and toss with the chicken. Thinly slice the other lemon. In the bowl used for the potatoes, combine the broccoli and the remaining 2 tsp oil, ¼ tsp salt, and ¼ tsp black pepper.
  4. After the potatoes have roasted for 15 minutes, carefully remove the pan from the oven. Add the broccoli to the pan and stir to combine with the potatoes. Clear 4 spots on the pan for the chicken and add the chicken breasts to the pan. Scatter the lemon slices over the pan. Roast for 15 minutes. Remove the pan from the oven and brush the chicken with the soy sauce; roast until the chicken is cooked through and the vegetables are tender, about 5 minutes more.
  5. Serving size: 1 chicken breast and about 1½ cups vegetables

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