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• Gluten
• Wheat
• Dairy
• Egg
• Peanut
• Tree nuts
• Soy
• Sesame
• Shellfish
• Fish

Total time includes prep and cooking. Times are estimates.

1. 1

   Preheat and prep

   15 min

   Set a rack in the center of the oven and preheat to 425°F until fully heated, 12–15 min. While it heats, halve 12 oz baby potatoes, cut 1 head broccoli into florets and mince 3 cloves garlic. Pat 12 oz chicken breast dry. Season both sides with ½ tsp salt, ½ tsp black pepper and 1 tsp Italian seasoning.

   • baby potatoes
   • broccoli
   • garlic
   • chicken breast
   • salt
   • black pepper
   • italian seasoning
2. 2

   Start the potatoes

   18 min

   On a sheet pan, toss the potatoes with 1 Tbsp olive oil and ¼ tsp salt and spread them in a single layer. Roast on the center rack at 425°F until the cut sides start to turn golden, 15–18 min.

   • baby potatoes
   • olive oil
   • salt
3. 3

   Add chicken and broccoli

   3 min

   Push the potatoes to the sides. Add the chicken and broccoli, toss the broccoli with the remaining 1 Tbsp olive oil and remaining ¼ tsp salt until the florets glisten, 1–2 min, then scatter 3 cloves minced garlic over the pan. Zest 1 lemon over everything and squeeze the juice of ½ lemon over the chicken.

   • baby potatoes
   • chicken breast
   • broccoli
   • olive oil
   • salt
   • garlic
   • lemon
4. 4

   Roast the chicken

   22 min

   Roast on the center rack at 425°F until the chicken is golden at the edges and 165°F inside, and a knife slides into the potatoes with no resistance, 18–22 min. (USDA minimum internal temperature: 165°F (use a food thermometer))

   • chicken breast
   • baby potatoes
5. 5

   Rest and plate

   7 min

   Rest the chicken on the pan until the juices settle, 3–5 min. Slice it and cut the remaining ½ lemon into wedges, 1–2 min, then squeeze them over the tray.

   • chicken breast
   • lemon