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 Time:
20 mins
Total Time:
1 hr 5 mins


  • 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


  1. Preheat oven to 425°F. Cut chicken breasts in half lengthwise (you'll make a vertical cut, not a horizontal one) and briefly 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.

  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.

  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.

    Lemon-Garlic Dump Dinner with Chicken, Potatoes & Brussels Sprouts
    Caitlin Bensel

Nutrition Facts (per serving)

395 Calories
22g Fat
21g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1/2 chicken breast & 1 1/4 cups vegetables
Calories 395
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 28g 56%
Total Fat 22g 28%
Saturated Fat 6g 30%
Cholesterol 98mg 33%
Vitamin A 245IU 5%
Potassium 718mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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