Innovative Skincare Clinical: Sheet-Pan Chicken with Herb-Lemon Finish

Ingredients

• 2 pieces chicken breast
• 300 g baby potatoes
• 200 g broccoli florets
• 1/2 medium red onion
• 2 tbsp olive oil
• 1 lemon
• 2 cloves garlic
• 2 tbsp fresh parsley
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Heat oven to 425°F (220°C). Line a sheet pan with parchment.

2. 2

   Prep in 15 minutes: cut potatoes into bite-size pieces, chop onion, mince garlic, and cut chicken into 1-inch-thick cutlets (for even cooking). Toss potatoes, onion, broccoli, garlic, olive oil, oregano, salt, and black pepper on the sheet pan.

3. 3

   Roast for 15 minutes, then add the chicken to the pan (nestle it among the vegetables). Roast until chicken is cooked through and potatoes are tender, about 10 more minutes (total cook time 25 minutes).

4. 4

   While the chicken finishes, mix the lemon zest and juice with parsley and a drizzle of olive oil (about 1 tbsp).

5. 5

   Rest chicken and vegetables 2 minutes, then drizzle the lemon-herb mixture over everything and serve.