This sheet pan lemon garlic 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!
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 for sheet pan lemon garlic chicken
- 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.
How to prepare the lemon garlic chicken
- 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.
- 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.
- Refrigerate for at least a half hour up to 2 hours. Much longer and the acid from the lemon will affect the texture of the chicken. It helps to turn the chicken occasionally while it marinates to redistribute the marinade. While the chicken marinates, cut the potatoes in half.
How to cook the sheet pan chicken dinner
- Heat the oven to 400°F, then place the chicken on a pan and discard the marinade and bag. I usually line the pan with foil to make cleanup even easier.
- Toss the potatoes with the reserved marinade and place them on the pan around the chicken, cut side down.
- Put the pan in the oven and bake for around 25 to 30 minutes.
- Remove from the oven and add the broccoli around the pan and flip the potatoes.
- Return to the oven and bake for an additional 15 to 20 until the chicken is cooked through.
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.
Other sheet pan meal ideas
Sheet Pan Lemon Chicken with Potatoes and Broccoli
- ½ cup olive oil
- zest and juice from 2 lemons
- 2 teaspoon dried oregano
- ½ teaspoon dried thyme
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds chicken thighs
- 2 pounds baby Yukon gold potatoes, halved
- 1 pound broccolini or broccoli florets
- To prepare the marinade, combine the first 7 ingredients in a medium bowl and stir to combine.
- Add chicken thighs to a large resealable plastic bag and pour in all but ¼ cup of the marinade, then seal and shake until well coated. Set aside the remaining ¼ cup of marinade for later.
- Refrigerate for at least 30 minutes up to 2 hours, turning occasionally to redistribute the marinade.
- Preheat oven to 400 degrees F.
- Toss the potatoes in the reserved ¼ cup of marinade and place on sheet pan, then add the chicken to the pan and discard the marinade.
- Bake for around 25-30 minutes then add broccoli and bake for another 15-20 minutes until chicken is cooked through.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.