Lemon-Garlic Dump Dinner with Chicken, Potatoes & Brussels Sprouts Tender chicken breast is bathed in a lemony marinade that brings a bright pop of flavor to this one-dish meal. The vegetables get crispy edges and, along with the juicy chicken, make this a winning combo.

active: 20 mins
total: 1 hr 5 mins
Servings: 4


  • 2 (8-ounce) boneless, skinless chicken breasts
  • 1 teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 2 teaspoons grated lemon zest, divided
  • 3 teaspoons lemon juice
  • 12 ounces baby Yukon Gold potatoes, cut into 1/2-inch-thick wedges
  • 12 ounces medium Brussels sprouts, trimmed and halved lengthwise
  • 1 cup sliced red onion
  • 2 tablespoons unsalted butter, cut into small pieces, divided
  • 1 tablespoon chopped fresh thyme


    Step 1

    Preheat oven to 425°F. Cut chicken breasts in half crosswise and pound each piece with a meat mallet to an even 1-inch thickness. Sprinkle with 1/4 teaspoon each salt and pepper. Place the chicken in a shallow bowl.

    Step 2

    Whisk oil, garlic, 1 teaspoon lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour half of the mixture over the chicken, turning to coat. Set aside to marinate at room temperature while you prepare the vegetables.

    Step 3

    Meanwhile, place potatoes, Brussels sprouts, onion and the remaining marinade in a 9-by-13-inch baking dish; toss to coat. Spread the vegetables in an even layer. Sprinkle half the butter pieces over the vegetables. Bake until the vegetables start to brown around the edges, about 25 minutes. Remove from oven, stir the vegetables and place the chicken on top of the vegetables. Pour any leftover marinade into the baking dish. Sprinkle the remaining butter on top of the chicken. Bake until the vegetables are tender and the chicken is cooked through, about 20 more minutes. Sprinkle with thyme and the remaining 1 teaspoon lemon zest.

Nutrition Facts

Serving Size: 1/2 chicken breast & 1 1/4 cups vegetables Per Serving: 395 calories; fat 22g; cholesterol 98mg; carbohydrates 21g; dietary fiber 2g; protein 28g; sugars 2g; saturated fat 6g; vitamin a iu 245IU; potassium 718mg.


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