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One-Pan Lemon Chicken with Veggies

Serving Size

2

Ingredients

  • 3⁄4 lb. bone-in chicken thighs
  • 1 lemon juiced & zested
  • 1⁄4 tsp garlic powder
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 2 tbsp olive oil, divided
  • 1 red onion chopped
  • 1 sweet potato cubed

Directions

  • Preheat the Oven to 425°F (218°C).
  • Prepare the Chicken: In a large bowl, combine the thighs with lemon juice, lemon zest, garlic powder, salt, pepper, and 1 tablespoon of olive oil. Mix well to coat evenly.
  • Prepare the Vegetables: On a baking sheet, spread out the chopped red onion, halved Brussels sprouts, and cubed sweet potato. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat.
  • Assemble & Bake: Arrange the seasoned chicken thighs on the vegetables. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  • Serve & Store: Enjoy immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Leftovers: Store in an airtight container in the refrigerator for up to 3 days Substitutions: Use another vegetable instead of brussel sprouts, such as broccoli or asparagus. Protein content: ~ 39 g per serving

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