Go Back

One Pan Lemon Butter Chicken

Jen Paleracio
Roasted chicken and vegetables with lemon butter sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • baking sheet pan
  • Bowl
  • Juicer
  • Spatula
  • Tongs

Ingredients
  

  • 2 pieces of chicken breasts, about 1 pound, cut into bite-size pieces
  • 1 bell pepper, deseed and cut into bite-size pieces
  • 1 pound Brussels sprouts, trimmed and halves
  • 1 yellow onion, slice in big chunks
  • 1/2 cup melted butter
  • 1 tablespoon freshly squeezed lemon juice, or juice of one lemon
  • 3 crushed garlic cloves
  • 1 teaspoon sea salt
  • 1/2 teaspoon red chili pepper flakes
  • 4 sage leaves, chopped
  • 2 tablespoons chopped parsley
  • 2 teaspoons honey
  • 2 tablespoons olive oil

Instructions
 

  • Preheat the oven to 400ºF. Grease or line a baking sheet pan with parchment paper.
  • Place the chicken and veggies side by side on a prepared pan. Season the chicken with salt and pepper. Drizzle olive oil, and pour the lemon butter sauce over the chicken and veggies. Rub them with the sauce to coat them well.
  • Roast for 10-15 minutes or until the veggies are tender. Then switch to the broiler (if your oven has a broiler option), and broil for 3 minutes or until they slightly scorch or brown (don't broil for too long it might dry your chicken).
  • Serve with steamed brown or white rice.

Video

Notes

 
 
DID YOU MAKE THIS RECIPE?
Make sure to come back to the blog post and give us star ratings and reviews.
Keyword chicken, lemon, lemon butter, meal preppping, roasted vegetables