Sheet Pan Lemon Chicken with Potatoes and Broccoli

This sheet pan lemon chicken features roasted chicken thighs along with potatoes and broccoli and a bright lemon and garlic marinade. It's a complete meal without a lot of work and just one pan to clean up. Perfect for a busy weeknight!

Jump to:

• Why This Recipe Works
• Ingredients Notes
• Lemon Garlic Chicken Marinade
• Step-by-Step Instructions
• Can I use Other Vegetables?
• More Sheet Pan Meals
• 📖 Recipe
• Check out these other chicken dishes

Why This Recipe Works

I love sheet pan meals! They're all about convenience and are perfect for those nights when you don't feel like putting in a lot of effort in the kitchen but still want a home cooked meal to serve the family. They're like the cheat code of home cooking!

This easy sheet pan chicken dinner is loaded with flavor and fresh vegetables for a tasty, well-rounded meal the whole family will love.

Ingredients Notes

• Chicken Thighs - Thighs have more flavor than breasts and won't dry out in the oven. You can substitute boneless skinless breasts if you prefer, but you'll need to reduce the cooking time.
• Potatoes - I like to use baby Yukon gold potatoes because they don't need a lot of prep. Just a quick rinse, then cut in half and they're done. They also crisp up nicely and have a soft creamy interior.
• Broccoli - I used broccolini in my pictured dish. It has a great flavor when roasted. Regular broccoli works too though!
• Marinade - For the marinade you'll need 2 lemons, 3 cloves of garlic, olive oil, oregano, thyme, salt, and pepper.

Lemon Garlic Chicken Marinade

1. Mix - Prepare the marinade by adding the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper in a bowl and whisk to combine.
2. Add the Chicken - Put your chicken into a large resealable plastic bag and pour in the marinade, reserving ¼ cup for later. Seal the bag and toss to coat the chicken.
3. Refrigerate - Refrigerate for at least a half hour, up to 2 hours. You can marinate it for longer, but the acid from the lemon will begin to affect the texture of the chicken. It helps to turn the chicken occasionally while it marinates to redistribute the marinade.

Step-by-Step Instructions

1. Add the Chicken - Heat the oven to 400°F and line a sheet pan with foil, then place the chicken on a pan and discard the used marinade and bag.
2. Add the Potatoes - Toss the potatoes with the ¼ cup of the reserved marinade from earlier and place them on the pan around the chicken, cut side down.
3. Cook - Put the pan in the oven and bake for around 25 to 30 minutes.
4. Add the Broccoli - Remove from the oven and add the broccoli around the pan and flip the potatoes.
5. Finish and Serve - Return to the oven and bake for an additional 15 to 20 until the chicken is cooked through, then serve immediately.

Can I use Other Vegetables?

The beauty of this easy chicken recipe is that it's a well-balanced, flavorful meal all on one pan. It's also very flexible, so you can easily swap in different vegetables if you prefer.

The key is to cut them to a size where they will cook at about the same time as the chicken.

For vegetables that have a shorter cook time, you can remove the pan and add them in when needed.

More Sheet Pan Meals

📖 Recipe

Check out these other chicken dishes