This post is sponsored by my friends at NESTEA, but the thoughts and opinions expressed here are my own… just as always! ????
We handed out thousands of samples for folks to be able to try NESTEA’s new simpler recipe with fewer ingredients and they got an opportunity to take a tour of the Tiny House. Get your own taste of the new NESTEA. It was a great way to show people how even in the craziness of a busy city like NYC, that the idea of “less is more” can have a huge impact on quality of life.
As part of the launch, I also created a recipe that emphasized that idea that meals don’t have to be complicated and require a bunch of expensive ingredients to taste amazing. This Sheet Pan Lemon Chicken is the perfect example. We even handed out recipe cards to show everyone how easy it can be. It’s filled with great tangy, tart flavor and everything cooks on one pan – chicken, potatoes, Brussels sprouts, the whole deal – and you’ll only dirty up one small bowl and a sheet pan. You can also line the sheet pan with heavy duty aluminum foil for even easier clean-up!
To start, preheat the oven and spray a rimmed baking sheet with nonstick cooking spray. In a small bowl, whisk together half the lemon juice with the mustard, garlic, honey, and 2 tablespoons of the olive oil. These great white bowls in the picture above are just one of the simple, but functional items I included in the NESTEA Tiny House kitchen. They have the classic look of antique milk glass, but are perfect for all kinds of uses.
Next, place the potatoes and Brussels sprouts on the sheet pan and drizzle with the remixing 2 tablespoon of olive oil and about half of the lemon mixture. Toss them to coat, then season generously with salt and pepper. Spread them evenly on the pan leaving four spaces for the chicken breasts. Next, season the chicken breasts with salt and pepper and place them on the sheet pan. Drizzle the remaining lemon mixture over the chicken.
Bake for about 25 minutes or until the potatoes are tender and the chicken is cooked through. A meat thermometer will read 165° when they are cooked completely. Serve straight from the sheet pan or move to a platter for a prettier presentation, then drizzle with the remaining lemon juice. Either way, your family is going to love this meal. And it’s SO easy!
- 1 pound baby potatoes about 1-inch, washed and halved
- 1 pound Brussels sprouts washed and halved
- 4 boneless skinless chicken breasts
- juice of 1 lemon divided
- 1 tablespoon coarse ground/stone ground mustard
- 2 cloves garlic minced
- 1 teaspoon honey
- 4 tablespoons olive oil divided
- Preheat the oven to 400°F and lightly coat a rimmed baking sheet (jelly roll pan) with nonstick cooking spray. In a small bowl, whisk together half of the lemon juice, mustard, garlic, honey, ¼ teaspoon salt, and 2 tablespoons of the olive oil. Set aside.
- Place the potatoes and Brussels sprouts on the pan. Drizzle with the remaining 2 tablespoons of olive oil and about half of the lemon mustard mixture. Toss to coat. Season generously with salt and pepper. Spread evenly on the pan. Season each chicken breast with salt and pepper and place them on the pan also. Drizzle the remaining lemon/mustard mixture over each chicken breast.
- Bake for 25 minutes, or until the potatoes are tender and the chicken is cooked through. Drizzle with the remaining lemon juice. Serve immediately.
Making This Recipe? Tag us on Instagram: @SouthernBite using the hashtag #SouthernBite, so we can see what you are making in the kitchen!