AuthorKevin PetrizioI received a request last week for a one pan, oven made recipe. Lemon pepper chicken with roasted broccoli fills that request very well. It's easy to make, very little clean up and is loaded with lemony flavor. Cooking the chicken in a pouch keeps it moist and infuses it with the spices and lemon flavor. Try it with your favorite veggies!
Mix all spices and lemon zest together.
Set oven to 400°
Cut a piece of Heavy Duty aluminum foil about 18 inches long.
Spray foil with non-stick cooking spray.
Sprinkle most of the spice mix over chicken. Leave a little for the broccoli.
Place chicken in the middle of the foil and make a pouch or tent sealing all edges.
Place another piece of aluminum foil over a sheet pan and put chicken pouch on one side.
Spray the other half of the pan with non-stick cooking spray.
Add broccoli, olive oil and the rest of the spice mix to a bowl and gently stir until mixed.
Pour broccoli on to sprayed half of the sheet pan and arrange into a single layer if possible.
Cook for 40 minutes gently stirring the broccoli every 15 minutes.
Check the temperature of the chicken. You are looking for at least 165°.
Pouch will have some liquid in it. Open carefully and save juices to pour over the chicken.
Serve ½ of the chicken and ½ broccoli with ¼ cup of brown rice per serving.
Garnish with a lemon wedge and squeeze over the broccoli.
Ingredients
Directions
Mix all spices and lemon zest together.
Set oven to 400°
Cut a piece of Heavy Duty aluminum foil about 18 inches long.
Spray foil with non-stick cooking spray.
Sprinkle most of the spice mix over chicken. Leave a little for the broccoli.
Place chicken in the middle of the foil and make a pouch or tent sealing all edges.
Place another piece of aluminum foil over a sheet pan and put chicken pouch on one side.
Spray the other half of the pan with non-stick cooking spray.
Add broccoli, olive oil and the rest of the spice mix to a bowl and gently stir until mixed.
Pour broccoli on to sprayed half of the sheet pan and arrange into a single layer if possible.
Cook for 40 minutes gently stirring the broccoli every 15 minutes.
Check the temperature of the chicken. You are looking for at least 165°.
Pouch will have some liquid in it. Open carefully and save juices to pour over the chicken.
Serve ½ of the chicken and ½ broccoli with ¼ cup of brown rice per serving.
Garnish with a lemon wedge and squeeze over the broccoli.
