Lemon Garlic Chicken with Brussels Sprouts Sheet Pan Meal 🥔
Full recipe for all subscribers - Keeping clean up simple with a one-pan meal
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Happy Holidays, One Potato Family! It’s the first Thursday of the month, which means today’s recipe and shopping list are available in full for all readers. This recipe is a sheet-pan meal, meaning we’re keeping the clean up light and the dirty dishes to a minimum. You can still take advantage of our Holiday Sale - Paid Subscriptions are only $30 for the upcoming year - that’s only $2.50 / month!
It’s the first Thursday of the month, which means today’s recipe and shopping list are available in full for all readers. This recipe is a sheet-pan meal, meaning we’re keeping the clean up light and the dirty dishes to a minimum.
Thursday morning One Potato recipes come with an Instacart link to pre-fill your grocery cart with all the ingredients you need to make that recipe, saving you time at the grocery store. Free Subscribers can read the full first recipe of the month, plus the first Special of the month. Paid Subscriptions cost $5/month or $45/year and you receive access to the full recipe every Thursday, the archive of recipes + Sauce library, and all One Potato Specials articles + more Features as we grow.
December is packed with holiday parties, school events, and festive gatherings with family and friends. When you do find yourself at home, you want a dinner recipe that’s easy to prepare and even easier to clean up. Enter the Lemon Garlic Sheet Pan Chicken—a one-pan wonder that’s hearty, flavorful, and perfect for busy nights. With juicy chicken, caramelized Brussels sprouts, and bright lemony goodness, this dish is a quick and satisfying way to bring everyone to the table.
Meal Prep & Time Savers:
Pre-Chop Veggies OR Use Pre-Washed and Pre-Cut Veggies: Prep all your vegetables a day or two before and store them in a resealable bag or container in the fridge until you’re ready to cook. This recipe includes Brussels sprouts, baby potatoes, onions, and carrots. Or, you can always save even more time by using pre-washed baby carrots or pre-chopped Brussels sprouts from the store.
Batch Cook for the Week: Double the recipe to have flavorful chicken and veggies ready for lunches or dinners later in the week.
Roast All at Once: If you’re cooking multiple meals, roast additional veggies alongside this dish—like sweet potatoes, carrots, or parsnips—to have ready-made sides for other dinners.
Make Extra:
Batch Cook the Chicken and Veggies: Double the recipe to have extra juicy chicken and roasted vegetables for future meals. Store leftovers in the fridge for up to 4 days, or freeze the chicken and potatoes separately for longer storage.
Meal Prep for the Week: Portion the roasted chicken and vegetables into meal prep containers for easy grab-and-go lunches. Pair with rice, quinoa, or salad greens to create versatile meals throughout the week.
Transform Leftovers Into New Meals: Use leftover chicken and veggies for a quick stir-fry. Toss them in a pan with cooked rice or noodles and a drizzle of soy sauce or One Potato stir-fry sauce for a flavorful, one-pan dinner. You can also shred the chicken and mix it with the roasted vegetables to fill wraps or pitas for a fresh, portable meal.
Pro Tips
Crispy Chicken Skin: Pat the chicken skin dry before coating it with olive oil to ensure a crispy, golden finish.
Use a Meat Thermometer: To avoid overcooking, check that the chicken reaches an internal temperature of 165°F.
Maximize Flavor: Roast the garlic cloves whole and spread them over the chicken and veggies after baking for a mellow, sweet garlic flavor.
Custom Veggie Options: Swap in any root vegetables like sweet potatoes, parsnips, or beets, and even toss in some olives for a Mediterranean twist.
One Potato Kitchen Tools: large mixing bowl, sharp knife, cutting board, sheet pan or large oven-proof baking dish, aluminum foil or parchment paper (optional for easier cleanup), meat thermometer
Don’t forget our mantra: we recommend reading through the full recipe, taking out all the ingredients, and washing and prepping any produce before you begin cooking.
Lemon Garlic Chicken with Brussels Sprouts Sheet Pan Meal
For 4 Servings
PREP TIME: 20 min. COOK TIME: 45 min. TOTAL TIME: 1 hr 5 min.
From Your Pantry: salt (kosher or sea), pepper, olive oil
Ingredients:
4 large, bone-in, skin-on chicken breasts
1 lb Brussels sprouts (halved)
1 lb multi-colored baby potatoes (halved)
1 large red onion (sliced lengthwise a.k.a. cut into petals)
1 small bag baby carrots
1 bulb garlic (crushed)
1 lemon (cut into wedges)
1/4 c. olive oil
Directions:
Preheat oven to 425°F.
Grease a large sheet pan or baking dish with olive oil.
Prepare the Vegetables:
In a large bowl, toss the Brussels sprouts, baby potatoes, red onion, carrots, and crushed garlic with olive oil, salt, and pepper until evenly coated. Spread the vegetables on the sheet pan in a single layer. Squeeze two lemon wedges over the top.
Prepare the Chicken Breasts:
Reusing the same bowl, coat the chicken breasts with olive oil, salt, and pepper. Place the chicken skin-side up on top of the vegetables. Arrange the remaining lemon wedges around the chicken.
Roast the Chicken & Vegetables:
Roast in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F and is golden brown. Gently stir the veggies halfway through cooking for even browning.
Remove from the oven and let rest for 5 minutes before serving. Enjoy!
Substitutions and Dietary Considerations
This recipe is Gluten-Free and Dairy-Free.
Vegetarian Option: Swap the chicken for tofu or large portobello mushroom caps. After coating the tofu in olive oil, bake for 10-15 minutes on each side, or prepare the tofu according to your favorite recipe.
Alternative Protein: The flavors in this single sheet-pan recipe are delicious with fish fillets like salmon or cod. Simply replace the chicken in the recipe, and bake for 15-20 minutes. Monitor the vegetables, as they may take a little longer to roast than the fish will take to cook.
Getting Kids Involved
Toss the Veggies: Let kids help mix the vegetables in the bowl with olive oil and seasonings.
Arrange on the Pan: They can help place the veggies and lemon wedges on the sheet pan.
Taste Testing: Have them taste the roasted garlic or squeeze lemon over their chicken for a fun interactive meal experience.
Picky Eaters?
If veggies aren’t a hit, try offering them with a little ranch or yogurt-based dipping sauce on the side. Try pulling out a favorite One Potato Fave Homemade Secret Sauce - like the Garlic Herb Dip or Special Sauce that are quick to whip up with ingredients you already have in your pantry.
Roasting veggies brings out their natural sweetness, making them more kid-friendly!
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