Spring Recipe: Sheet-Pan Lemon-Pepper Chicken with Broccoli

Posted On February 5, 2024
Categories Features

Yield: 4 servings | Cook/Prep Time: 40 minutes


8 cups broccoli florets

1 pint of cherry tomatoes

3 tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt, divided

¼ teaspoon ground pepper

1 ½ pounds bone-in, skin-on chicken breasts

2 teaspoons salt-free lemon pepper seasoning

1/3 cup crumbled feta cheese


  1. Preheat oven to 425°F. Toss broccoli and tomatoes in a large bowl with 2 tablespoons oil, ¼ teaspoon salt, and pepper.
  2. Cut chicken breasts into 4 equal portions. Brush the chicken with the remaining 1 tablespoon oil and sprinkle with lemon pepper seasoning and the remaining ¼ teaspoon salt. Place the chicken on one half of a rimmed baking sheet. Roast for 10 minutes.
  3. Remove from oven; carefully add broccoli and tomatoes to the other side of the pan. Continue roasting, stirring the vegetables once halfway through, until the chicken breast measures 165°F with a meat thermometer and the vegetables are tender, about 18 minutes.
  4. Sprinkle feta over the vegetables on the pan; stir to allow the feta to slightly melt. Serve the chicken and vegetables topped with the pan drippings.

Recipe & Photo Credit: EatingWell.com