Sheet Pan Lemon Chicken with Potatoes and Broccoli

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour 25 minutes

Składniki

½ cup olive oil

zest and juice from 2 lemons

2 teaspoon dried oregano

½ teaspoon dried thyme

3 cloves garlic (minced)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 pounds chicken thighs

2 pounds baby Yukon gold potatoes (halved)

1 pound broccolini or broccoli florets

Wskazówki

To prepare the marinade, combine the first 7 ingredients in a medium bowl and stir to combine.

Add chicken thighs to a large resealable plastic bag and pour in all but ¼ cup of the marinade, then seal and shake until well coated. Set aside the remaining ¼ cup of marinade for later.

Refrigerate for at least 30 minutes up to 2 hours, turning occasionally to redistribute the marinade.

Preheat oven to 400 degrees F.

Toss the potatoes in the reserved ¼ cup of marinade and place on sheet pan, then add the chicken to the pan and discard the marinade.

Bake for around 25-30 minutes then add broccoli and bake for another 15-20 minutes until chicken is cooked through.

Wartości Odżywcze

• Kalorie: 522 kcal
• Tłuszcz Całkowity: 14 g
• Cholesterol: 40 mg
• Sód: 1138 mg
• Węglowodany Całkowite: 44 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 10 g
• Białko: 57 g