Sheet Pan Chicken and Veggies

Steps

1. Preheat your oven to 400°F.
2. In a bowl, whisk together the sauce ingredients: 1/4 cup of water, oil, minced garlic, zest and juice from one whole lemon, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 2 tsp Italian seasoning, and 1 tsp onion powder. Set aside.
3. Cut the pound of baby potatoes into quarters (or halves if small) to ensure they cook quickly with the chicken.
4. Chop about two cups of broccoli florets into bite-sized pieces.
5. Cut one red onion into bite-sized pieces.
6. Cut boneless, skinless chicken breast into 1-inch cubes. You may also use chicken thighs or leave them whole.
7. Place the cut potatoes, broccoli, and red onion onto a sheet pan, separating them and sprinkling them throughout the pan.
8. Add the cubed chicken to the sheet pan.
9. Drizzle the prepared sauce over all the ingredients on the sheet pan. Use your hands or a utensil to toss everything until it is well coated.
10. Spread the vegetables into an even layer on the pan, allowing some overlapping.
11. Place the sheet pan in the preheated oven and cook for 25 to 30 minutes, tossing halfway through.
12. Check the chicken with a meat thermometer; it should reach over 165°F. If needed, let it cook for an additional 5 to 10 minutes until potatoes are soft.
13. Serve immediately, optionally squeezing fresh lemon juice on top before eating.