Lemon Chicken with Spring Vegetables

When I think of springtime menu planning, I like to think of simple meals packed with fresh taste. Lemon Chicken with Spring Vegetables is loaded with vegetables and has a zippy tang of lemon that just brightens your palette and makes your heart sing! And it all gets baked on a sheet pan, so clean up is simple too.

The potatoes will take a bit longer to cook through, so I start those out first for 20 minutes on the sheet pan. While they are baking, I prepare all the other ingredients. Whenever I make this dish, I almost get all the other ingredients prepped before the timer goes off. No worries. Simply pull the pan out of the oven and let the potatoes sit for a minute (leaving the oven on).

The chicken is coated in the most delicious combination of flavors…lemon-flavored olive oil for a bit of the unexpected, fresh lemon zest and juice for tang, garlic for savory goodness, red pepper flakes for a bit of heat, and salt and pepper. Then all the vegetables, chicken, and lemon slices are added to the pan of potatoes and back in the oven they go. Top each chicken breast with a pat of butter for the last five minutes of cooking.

Serve immediately while everything is juicy and warm. This is a great menu for a family meal. But it will also be an easy go-to recipe when you’re having guests over and you don’t want to spend a lot of time in the kitchen. It’s flavors, fresh as springtime, will be sure to impress! I recommend serving this one-dish meal with a good Chardonnay.