Sheet Pan Citrus and Sage Chicken with Roasted Broccoli and Potatoes

4.1
(7)
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A whole meal made on one baking sheet! Clementine and sage are the main flavor components in this dish, but can be subbed for other citrus, herbs, or spices to change it up.

Submitted by Sarabeth Elyse
Published on July 10, 2019
4
4
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
4
Yield:
4 servings
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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

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper or a silicone mat.

  2. Slice chicken breasts into 3 or 4 tenders about 2 inches wide.

  3. 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.

  4. Bake in the preheated oven until golden, 20 to 25 minutes.

  5. Combine bread crumbs, Parmesan cheese, and another 1/3 the sage in a shallow bowl.

  6. Zest, halve, and juice 3 clementines. Add enough lemon juice to make 1/2 cup of citrus juice. Quarter juiced clementines; reserve.

  7. 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.

  8. Toss broccoli with the remaining juice mixture and sage.

  9. Reduce oven temperature to 400 degrees F (200 degrees C).

  10. 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.

  11. 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).

Cook's Notes:

Instead of tenders, chicken can be cut into 2 cutlets if desired.

Season chicken breasts with salt instead of Parmesan cheese if you are avoiding dairy.

Nutrition Facts (per serving)

441 Calories
15g Fat
47g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 441
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 84mg 28%
Sodium 336mg 15%
Total Carbohydrate 47g 17%
Dietary Fiber 6g 20%
Total Sugars 13g
Protein 32g 64%
Vitamin C 83mg 93%
Calcium 211mg 16%
Iron 3mg 17%
Potassium 1106mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.