This Lemon-Garlic Dump Dinner with Chicken, Potatoes & Brussels Sprouts is a simple one-pan meal packed with fresh flavor and wholesome ingredients. Juicy chicken breasts are coated in a bright lemon-garlic marinade, then roasted alongside crispy potatoes, tender Brussels sprouts, and sweet red onion. It’s an easy dinner recipe that delivers a comforting and satisfying meal with minimal cleanup.
Why You’ll Love This Recipe
Everything cooks in one baking dish, making cleanup quick and easy.
The lemon-garlic marinade adds fresh, vibrant flavor to both the chicken and vegetables.
Roasted Brussels sprouts and potatoes become crispy and caramelized in the oven.
It’s a balanced dinner filled with protein and vegetables.
Perfect for busy weeknights or meal prep.
Simple ingredients create a restaurant-quality meal at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces baby Yukon Gold potatoes, cut into 1/2-inch wedges
12 ounces Brussels sprouts, trimmed and halved lengthwise
1 cup sliced red onion
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon chopped fresh thyme
Directions
Preheat your oven to 425°F (220°C).
Slice each chicken breast in half lengthwise to create thinner cutlets. Gently pound them to an even thickness of about 1 inch. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place the chicken in a shallow bowl.
In a small bowl, whisk together the olive oil, chopped garlic, 1 teaspoon lemon zest, lemon juice, remaining salt, and remaining black pepper.
Pour half of the marinade over the chicken and turn to coat evenly. Let the chicken marinate at room temperature while preparing the vegetables.
In a large 9-by-13-inch baking dish, combine the potatoes, Brussels sprouts, red onion, and remaining marinade. Toss everything together until well coated.
Spread the vegetables into an even layer in the baking dish. Scatter half of the butter pieces over the vegetables.
Roast the vegetables for about 25 minutes, or until they begin browning around the edges.
Remove the baking dish from the oven and stir the vegetables. Place the marinated chicken pieces on top of the vegetables. Pour any remaining marinade into the dish.
Add the remaining butter pieces over the chicken.
Return the dish to the oven and bake for another 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
Sprinkle with fresh thyme and the remaining lemon zest before serving.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Variations
Swap chicken breasts for boneless chicken thighs for a juicier texture.
Add carrots or broccoli for extra vegetables.
Use rosemary or parsley instead of thyme for a different herb flavor.
Sprinkle grated Parmesan cheese over the vegetables before serving.
Replace Yukon Gold potatoes with sweet potatoes for a sweeter taste.
Add a pinch of red pepper flakes for gentle heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place the chicken and vegetables in a baking dish and warm in a 350°F oven for about 15 minutes. You can also microwave individual portions for 1 to 2 minutes until heated through.
For best texture, reheat in the oven to help the vegetables stay slightly crispy.
This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work very well in this recipe and stay extra juicy during roasting.
Can I prepare this recipe ahead of time?
Yes, you can marinate the chicken and chop the vegetables several hours ahead to save time.
Do I need to boil the potatoes first?
No, the potatoes cook fully in the oven while roasting with the other ingredients.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F when checked with a meat thermometer.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are best for crispiness, but frozen ones can work if thawed and dried first.
What can I serve with this dish?
This meal is complete on its own, but rice, crusty bread, or a green salad pair nicely with it.
Can I make this dairy-free?
Yes, simply replace the butter with additional olive oil or a dairy-free butter substitute.
Why are my vegetables not crispy?
Overcrowding the baking dish can cause steaming instead of roasting. Spread the vegetables evenly for better browning.
Can I add more lemon flavor?
Absolutely. Extra lemon zest or fresh lemon wedges can be added before serving.
Is this recipe good for meal prep?
Yes, it stores and reheats very well, making it perfect for lunches and dinners throughout the week.
Conclusion
Lemon-Garlic Dump Dinner with Chicken, Potatoes & Brussels Sprouts is a flavorful and convenient one-pan recipe that makes dinner easy without sacrificing taste. The combination of juicy chicken, crispy roasted vegetables, and bright lemon-garlic seasoning creates a comforting meal the whole family will enjoy. Whether you’re preparing a quick weeknight dinner or planning meals ahead, this simple recipe is sure to become a regular favorite.
This Lemon-Garlic Dump Dinner with Chicken, Potatoes & Brussels Sprouts is an easy one-pan meal filled with juicy chicken, crispy roasted potatoes, tender Brussels sprouts, and sweet red onion tossed in a bright lemon-garlic marinade. Perfect for busy weeknights or meal prep, this comforting dinner delivers fresh flavor with minimal cleanup.
