Sheet Pan Lemon Pepper Chicken with Roasted Brussels Sprouts & Red Potatoes

lemon pepper roasted vegetables

Sheet Pan Lemon Pepper Chicken with Roasted Brussels Sprouts & Red Potatoes

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Serves: 4

Ingredients:

  • 1- 1.5 lb boneless skinless chicken breast
  • 4 Tbsp olive oil (split in 2)
  • salt to taste
  • black pepper to taste
  • 1 tsp lemon pepper seasoning
  • 1/2 lb Brussels Sprouts, trimmed and halved
  • 1/2 lb red potatoes, unpeeled and quartered into 1-inch chucks

Instructions:

  1. Preheat over to 400 degree
  2. Line a baking sheet with a baking mat
  3. Trim and pat chicken breasts dry
  4. Place chicken bottom up on your lined pan. Using a brush or spatula lightly coat the chicken breast with 2 Tbsp of olive oil and a few pinches of salt and lemon pepper on each side. Set aside. 
  5. Combine Brussels sprouts and red potatoes in a large bowl and toss with remaining olive oil, salt, and pepper to taste
  6. Bake for 30-35 minutes. Flip the chicken halfway through and lightly shake the pan to brown the sprouts and potatoes evenly.

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