Description
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.
Ingredients
- 2 boneless, skinless chicken breasts (8 ounces each)
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, chopped
- 2 teaspoons grated lemon zest, divided
- 3 teaspoons fresh lemon juice
- 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
Instructions
- Preheat the oven to 425°F (220°C).
- Slice each chicken breast in half lengthwise to create thinner cutlets and gently pound them to an even thickness.
- Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 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 coat evenly.
- In a 9-by-13-inch baking dish, combine the potatoes, Brussels sprouts, red onion, and remaining marinade.
- Toss the vegetables until evenly coated and spread them into an even layer.
- Scatter half of the butter pieces over the vegetables.
- Roast for 25 minutes until the vegetables begin browning around the edges.
- Remove the dish from the oven and stir the vegetables.
- Place the marinated chicken pieces on top of the vegetables and pour any remaining marinade into the dish.
- Scatter the remaining butter pieces over the chicken.
- Return the dish to the oven and bake for another 20 minutes until the chicken reaches 165°F and the vegetables are tender.
- Sprinkle with fresh thyme and remaining lemon zest before serving.
Notes
- Boneless chicken thighs can be used instead of chicken breasts for extra juiciness.
- Sweet potatoes, carrots, or broccoli are great vegetable substitutions.
- Fresh rosemary or parsley can replace thyme for a different herb flavor.
- Sprinkle Parmesan cheese over the vegetables before serving for extra richness.
- Add red pepper flakes for a spicy variation.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 2 months and thaw overnight before reheating.
- Reheat in the oven for the best texture and crispiness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
