Lemon Garlic Dump Dinner with Chicken Potatoes Brussels Sprouts
Ingredients
- 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
Instructions
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