Lemon Pepper Chicken with Sheet-Pan Potatoes and Broccoli
Recipe for an easy Lemon Pepper Chicken. Use a whole chicken instead of pieces to save money and get more meat.
Equipment
- 9 X 13-inch bake dish
- Cutting board
- Rimmed baking sheet
- Non-stick spray
Ingredients
- 1 whole Whole Chicken
- Lemon Pepper Seasoning
- 2 Tbsp Oil
- Potatoes
- Broccoli
- Salt & Pepper to taste
Instructions
- Preheat the oven to 425, then spray a 9 X 13-inch baking dish with non-stick spray and set aside.
- Lay the chicken on a cutting board, and using a chef knife, cut between the chicken breasts and through the bones to separate them. This allows the chicken to be laid flat to cook quicker.
- Using your fingers, lift the skin off of the meat and then spread the seasoning under the skin.
- Sprinkle seasoning on the skin of the chicken also.
- Cook at 425 degrees until the temperature reaches 165 degrees, this can be between 30-60 minutes. Check the temperature with a thermometer until it has reached 165 degrees.
- Then rinse the potatoes in a sink colander and using a cutting board, cut the potatoes in half and then quarter them.
- Lay the cut potatoes on a large baking sheet that has been sprayed with non-stick spray.
- Rinse the broccoli in a sink colander and cut the stems off of the broccoli crowns and then cut them into smaller pieces.
- Arrange the broccoli pieces around the potatoes on the sheet-pan.
- Drizzle oil over the potatoes and broccoli and then season with salt, pepper and garlic powder.
- For extra flavor, carefully spoon out chicken drippings from the baking dish onto the vegetables while they are still baking.
- Bake the vegetables on the sheet-pan until a knife can be inserted into the potatoes easily.
- When done, remove the sheet-pan from the oven.
- When the internal temperature reaches 165 degrees on the chicken, remove it from the oven and let it rest 5-7 minutes.
- Finally, slice the chicken and serve with potatoes and broccoli!