How To Make Lemon Chicken with Roasted Broccoli
Serve up some tangy lemon chicken for dinner tonight! It comes with parmesan roasted broccoli, and baked all in one sheet pan.
Pound thicker portions of chicken breast with the flat side of a meat mallet to even out thickness.
Add chicken to a gallon size resealable gallon bag.
In a small bowl, whisk together 3 tablespoons of oil, lemon juice, garlic, Italian seasoning and season with 1 ¼ teaspoon of salt and ¾ teaspoon of pepper.
Pour marinade over chicken, then seal the bag while removing excess air.
Rub marinade around the chicken after sealing the bag.
Transfer to refrigerator and let rest at least 15 minutes or up to 4 hours.
Roasting Broccoli and Chicken:
During those 15 minutes, preheat oven to 425 degrees F.
Spray an 18 x 13-inch rimmed baking sheet with non-stick cooking spray.
Place broccoli on baking sheet, toss with 2 tablespoons of olive oil, the garlic, and salt.
Spread into an even layer covering about ⅔ of the baking sheet.
Remove the chicken from the marinade bag then transfer to the remaining space on the baking sheet in a single layer.
Roast in the oven for 16 to 22 minutes until each chicken breast registers 165 degrees F in center and the broccoli is tender and nicely browned in spots.
Remove from oven and sprinkle broccoli with parmesan cheese.
Sprinkle chicken with parsley, and garnish with lemon slices, if desired.
Season chicken with more salt to taste, serve warm, and enjoy!
- Calories: 514.45kcal
- Fat: 34.68g
- Saturated Fat: 7.79g
- Trans Fat: 0.18g
- Monounsaturated Fat: 19.33g
- Polyunsaturated Fat: 5.28g
- Carbohydrates: 10.03g
- Fiber: 3.39g
- Sugar: 2.29g
- Protein: 41.46g
- Cholesterol: 114.52mg
- Sodium: 754.51mg
- Calcium: 142.61mg
- Potassium: 784.89mg
- Iron: 2.74mg
- Vitamin A: 89.90µg
- Vitamin C: 107.24mg
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