Go Back
- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 2 cups fresh broccoli florets - 4 cloves garlic, minced - 1 large lemon, zested and juiced - 3 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped, for garnish Use four bone-in, skin-on chicken thighs for rich flavor. The baby potatoes should weigh one pound and be halved to cook evenly. You will need two cups of fresh broccoli florets for a colorful crunch. For the marinade, use four cloves of minced garlic, one large lemon for zest and juice, and three tablespoons of extra virgin olive oil. Add one teaspoon each of dried oregano and smoked paprika. Don’t forget salt and black pepper to taste. You can add bell peppers or carrots for more color and taste. Swap chicken thighs for breasts or drumsticks if you prefer. For a spice kick, try adding a pinch of cayenne pepper to the marinade. Fresh herbs like thyme or rosemary can also enhance the flavor! {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This high heat helps the chicken cook well and get crispy. Next, take a large sheet pan and line it with parchment paper. This makes cleanup easier and saves time later. In a mixing bowl, combine four cloves of minced garlic, the zest and juice of one large lemon, and three tablespoons of extra virgin olive oil. Add one teaspoon of dried oregano, one teaspoon of smoked paprika, and a sprinkle of salt and freshly ground black pepper. Whisk everything together until you create a fragrant marinade. This mixture brings the lemon garlic flavor to the chicken. Now, place the four bone-in, skin-on chicken thighs in the marinade. Make sure each piece gets a good coating. Let the chicken sit while you prep the veggies. Take one pound of baby potatoes, cut them in half, and toss them with a splash of olive oil, salt, and pepper in a separate bowl. Arrange the potatoes on one side of the prepared sheet pan. Then, place the marinated chicken thighs on the other side, skin-side up. This setup allows the chicken skin to crisp up nicely while cooking. Roast everything in the oven for about 25 minutes. After that, add two cups of fresh broccoli florets to the pan. Drizzle a bit of olive oil over the broccoli and toss gently to coat. Return the pan to the oven for another 10-15 minutes. The chicken should reach an internal temperature of 165°F (74°C) when done. Enjoy this easy and flavorful meal! Marinate the chicken for at least 30 minutes. This time allows the flavors to soak in. If you can, marinate for up to 2 hours. The longer marinating time gives a richer taste. To get crispy skin, start with dry chicken. Pat the chicken thighs with a paper towel before marinating. Place the chicken skin-side up on the pan. Cook at a high temperature, like 425°F (220°C). This helps the skin brown and crisp up. Cook the chicken for about 25 minutes before adding the broccoli. The chicken should reach 165°F (74°C) for safety. The potatoes will be fork-tender at this point. Add the broccoli and cook for 10-15 more minutes. This timing ensures everything is done perfectly. Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes, or ideally a few hours, to enhance the flavors of the lemon and garlic. Uniform Vegetable Sizing: Cut the baby potatoes and broccoli florets to similar sizes to ensure even cooking and perfect tenderness. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Add a Crunch: For extra crispiness, broil the chicken for the last 2-3 minutes of cooking. Just watch closely to avoid burning! {{image_4}} You can easily swap chicken thighs for other proteins. Chicken breasts work well, too. They cook faster, so check them at about 20 minutes. If you prefer dark meat, drumsticks are a tasty choice. They stay juicy and flavorful. You can also try turkey thighs for a unique twist. Adjust your cooking time as needed. Feel free to change the veggies based on what you have. Carrots or bell peppers add a sweet crunch. Zucchini or asparagus can work well, too. Just cut them into similar sizes for even cooking. If you want more color, consider using cherry tomatoes or green beans. This keeps your dish fresh and exciting. Want to mix up the taste? You can try different marinades. A honey mustard blend adds a nice sweetness. A balsamic glaze can give a tangy kick. For spice lovers, a chili powder or curry powder mix can wake up your dish. You can also add fresh herbs like rosemary or thyme for a fragrant touch. Store any leftovers in an airtight container. Make sure to let the chicken cool first. Place the chicken, potatoes, and broccoli in the container. This keeps them fresh and tasty. You can store leftovers in the fridge for about 3 to 4 days. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Place the leftovers on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warm. You can also use a microwave, but it may not keep the crispiness. If you have extra servings, you can freeze them. Use a freezer-safe container or heavy-duty bag. Make sure to remove as much air as possible. Label the container with the date. You can freeze the dish for up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use boneless chicken. Boneless chicken cooks faster. You should reduce the cooking time by about 10 minutes. Check it around 20 minutes in the oven to avoid overcooking. There are many tasty sides to pair with this dish. Here are some ideas: - Rice: Fluffy white or brown rice works well. - Quinoa: A healthy grain full of protein. - Salad: A fresh green salad adds a nice crunch. - Bread: A crusty bread is great for soaking up juices. - Roasted Vegetables: Try carrots or asparagus for extra color. The chicken should reach an internal temperature of 165°F (74°C). This ensures it is safe to eat. Look for golden skin and juices that run clear. If the juices are pink, it needs more time. Use a meat thermometer for best results. This blog post covered everything you need for a tasty sheet pan lemon garlic chicken. We discussed the key ingredients, including chicken, potatoes, and broccoli, along with measurements and optional add-ins. The step-by-step instructions help you prepare and cook with ease. I shared tips for marinating, achieving crispy skin, and proper cooking times. You can even explore variations and learn how to store leftovers. Now, you’re ready to enjoy a delicious meal that’s simple and satisfying. Dive in and create your dish today!

Sheet Pan Lemon Garlic Chicken Delight

A flavorful and easy one-pan meal featuring marinated chicken thighs, baby potatoes, and fresh broccoli, all roasted to perfection.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 pound baby potatoes, halved
  • 2 cups fresh broccoli florets
  • 4 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 425°F (220°C). To make cleanup easier, line a large sheet pan with parchment paper.
  • In a mixing bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, dried oregano, smoked paprika, salt, and freshly ground black pepper. Whisk together thoroughly until you have a fragrant marinade.
  • Place the chicken thighs in the bowl, ensuring that each piece is generously coated in the lemon garlic marinade. Allow it to marinate while you prepare the other ingredients.
  • In a separate bowl, toss the halved baby potatoes with a splash of olive oil, and season with salt and freshly ground black pepper. Mix until the potatoes are evenly coated.
  • Arrange the potatoes on one side of the prepared sheet pan. Next, place the marinated chicken thighs on the opposite side of the pan, skin-side facing up for optimal crispiness.
  • Roast in the preheated oven for approximately 25 minutes, allowing the flavors to infuse and the chicken skin to crisp up nicely.
  • After 25 minutes, add the fresh broccoli florets to the pan. Drizzle a little olive oil on top of them and toss gently to coat.
  • Return the pan to the oven and continue roasting for an additional 10-15 minutes, or until the chicken is fully cooked (reach an internal temperature of 165°F or 74°C) and the potatoes are fork-tender.
  • Once cooked, remove the pan from the oven and let the dish rest for a few minutes. Garnish your vibrant chicken and vegetable medley with a sprinkle of fresh parsley before serving.

Notes

Serve directly from the sheet pan for a rustic look, or transfer to a platter. Consider adding lemon wedges or slices for an extra pop of color and a fresh squeeze at the table!
Keyword chicken, easy dinner, garlic, lemon, sheet pan