Sheet-Pan Dinner: Lemon-Garlic Chicken, Roasted Rosemary Potatoes & Brussels Sprouts
This Lemon Garlic Chicken with Rosemary Roasted Potatoes & Brussels Sprouts recipe is a great weeknight dinner option for the cooler months.
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Cooking tools:
- Microplane
- Instant-read thermometer
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Aluminum foil
- Plate
Ingredients
- 1 lemon
- 2 teaspoons olive oil
- 1 teaspoon chopped fresh rosemary or ½ teaspoon dried
- 2 cloves garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 bone-in chicken breast halves, about 1¼ pounds total
- ¾ pound Brussels sprouts, halved, or quartered if large
- 1 tablespoon olive oil
- 1/8 teaspoon salt, plus more to taste
- ¾ pounds small new red potatoes, quartered
- 1/4 teaspoon salt, plus more to taste
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