recipe dinner

 Sheet Pan Lemon Herb Roasted Chicken and Veggies

This recipe is quick, easy, and delicious, perfect for a weeknight dinner.

Ingredients:

 * 1.5 lbs boneless, skinless chicken breasts or thighs

 * 1 tbsp olive oil

 * 1 lemon, cut into wedges

 * 2 cloves garlic, minced

 * 1 tsp dried oregano

 * 1/2 tsp dried thyme

 * Salt and pepper to taste

 * 1 lb small potatoes, cut into bite-sized pieces

 * 1 lb Brussels sprouts, trimmed and halved

 * 1 red onion, cut into wedges

Instructions:

 * Prep: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

 * Marinate: In a large bowl, toss chicken with olive oil, lemon wedges, garlic, oregano, thyme, salt, and pepper.

 * Assemble: Arrange chicken, potatoes, Brussels sprouts, and onion wedges on the prepared baking sheet.

 * Roast: Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender.

 * Serve: Serve immediately, garnished with fresh herbs if desired.

Tips:

 * For extra flavor, add a sprig of rosemary to the baking sheet.

 * You can substitute other vegetables, such as carrots, broccoli, or zucchini.

 * This recipe can be easily doubled to feed a larger crowd.

Enjoy your delicious and healthy sheet pan dinner!

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