How to Make Sheet Pan Citrus and Sage Chicken with Roasted Broccoli and Potatoes - A Step-by-Step Guide

This Sheet Pan Citrus and Sage Chicken with Roasted Broccoli and Potatoes recipe is a delicious and easy-to-make meal that's perfect for any weeknight dinner. The combination of citrus, sage, and roasted vegetables creates a flavorful and satisfying dish that the whole family will love. Plus, everything is cooked on a single sheet pan, making for easy cleanup. Whether you're a seasoned cook or just getting started in the kitchen, this recipe is sure to become a go-to favorite.

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Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1 pound small red potatoes, halved
  • 1 tablespoon olive oil, or to taste
  • 1 bunch fresh sage, chopped, or to taste, divided
  • salt and ground black pepper to taste
  • ½ cup Italian-seasoned bread crumbs
  • ¼ cup grated Parmesan cheese
  • 3 clementines
  • ¼ cup fresh lemon juice, or as needed
  • 2 tablespoons melted butter
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon garlic powder, or to taste, divided
  • 2 cups broccoli florets
  • 2 clementines, sliced

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  • Slice chicken breasts into 3 or 4 tenders about 2 inches wide.
  • Toss potatoes with olive oil to coat; sprinkle with 1/3 the sage. Season with salt and pepper. Lay potatoes in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until golden, 20 to 25 minutes.
  • Combine bread crumbs, Parmesan cheese, and another 1/3 the sage in a shallow bowl.
  • Zest, halve, and juice 3 clementines. Add enough lemon juice to make 1/2 cup of citrus juice. Quarter juiced clementines; reserve.
  • Combine citrus juice, melted butter, Italian seasoning, and 1/2 teaspoon garlic powder in another bowl. Dip chicken tenders one at a time into the juice mixture; coat with the bread crumb mixture.
  • Toss broccoli with the remaining juice mixture and sage.
  • Reduce oven temperature to 400 degrees F (200 degrees C).
  • Scrape potatoes from the pan using a spatula; toss slightly to make room for chicken and broccoli. Add the coated chicken and top with 2 sliced clementines. Add broccoli in a single layer. Sprinkle remaining garlic powder on top; season with salt and pepper. Scatter reserved clementine quarters around the pan.
  • Bake in the preheated oven until chicken is golden and broccoli is crispy and browned on the edges, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
  • Nutrition

    441 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 84mg
    • Sodium: 336mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 6g
    • Total Sugars: 13g
    • Protein: 32g
    • Vitamin C: 83mg
    • Calcium: 211mg
    • Iron: 3mg
    • Potassium: 1106mg