Sheet Pan Chicken Breast With Lemon Recipe

Here’s a trick to keeping dinner cleanup quick and easy: the sheet pan. Just add your protein and veggies, drizzle on some oil and herbs, and you’ve got everything you need to serve up a satisfying meal without using too many pots and pans. Elevate a weeknight meal with wines from the South of France that have body and texture that’s tailor-made for herbaceous chicken.

Sheet Pan Chicken Breast With Lemon

Yield: 4 servings
Active Time: 10 minutes
Total Time: 40 minutes

Ingredients

¼ cup Thrive Market Extra Virgin Olive Oil
1 tablespoon lemon juice
Zest of 1 lemon
1 tablespoon fresh thyme, plus more for garnish
5 cloves garlic, grated
2 teaspoons sea salt
1 teaspoon Thrive Market Organic Black Pepper
2 small shallots, peeled and quartered
3 cups baby potatoes, quartered
4 boneless, skinless Thrive Market Free-Range Organic Chicken Breasts

Instructions

Preheat oven to 400°F. Whisk oil, lemon juice, zest, thyme, garlic, salt, and pepper in a small bowl. Place shallots, potatoes, and chicken breasts on a large sheet pan. Drizzle with herbed oil and toss well with your hands, until everything is evenly coated. Be sure ingredients are arranged in a single layer, then roast for 25 to 30 minutes, or until chicken has an internal temperature of 165°F. Remove chicken to a cutting board. If you’d like crisper potatoes, return them to the oven and broil for 3 to 5 minutes while the chicken rests.

Recipe credit: Angela Gaines