sheet pan lemon pepper chicken with broccoli and tomatoes
Quick & Easy
Sheet Pan Lemon Pepper Chicken with Broccoli & Tomatoes
This sheet-pan lemon-pepper chicken with broccoli and tomatoes offers a blend of vitamin-rich vegetables and lean protein with a healthy dose of fiber to fill your plate. Lemon pepper seasons the dish, adding brightness and spice.
Ingredients:
- 8 cups broccoli florets
- 1 pint cherry tomatoes
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon kosher salt, divided
- ¼ teaspoon ground pepper
- 1 ½ pounds bone-in, skin-on chicken breasts
- 2 teaspoons salt-free lemon pepper seasoning
- ⅓ cup crumbled feta cheese
Directions:
- Preheat oven to 425°F.
- Toss broccoli and tomatoes in a large bowl with 2 tablespoons oil, 1/4 teaspoon salt and pepper.
- Cut chicken breasts into 4 equal portions. Brush the chicken with the remaining 1 tablespoon oil and sprinkle with lemon pepper seasoning and the remaining 1/4 teaspoon salt. Place the chicken on one half of a rimmed baking sheet. Roast for 10 minutes. Remove from oven; carefully add the broccoli and tomatoes to the other side of the pan.
- Continue roasting, stirring the vegetables once halfway through, until an instant-read thermometer inserted in the thickest part of a breast without touching bone registers 165°F and the vegetables are tender, 15 to 18 minutes more.
- Sprinkle feta over the vegetables on the pan; stir to allow the feta to slightly melt. Serve the chicken and vegetables topped with the pan drippings.
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