Sheet Pan Lemon Chicken with Potatoes and Broccoli
A one pan meal of roasted chicken thighs in a bright and tangy lemon garlic marinade with potatoes and broccoli.
Prep Time 10mins
Cook Time 45mins
Marinating Time 30mins
Total Time 1hr25mins
Course Main Course
Cuisine American
Servings 4
Calories 522kcal
Ingredients
½cupolive oil
zest and juice from 2 lemons
2teaspoon dried oregano
½teaspoon dried thyme
3 cloves garlic minced
1 teaspoon kosher salt
½teaspoon freshly ground black pepper
2poundschicken thighs
2pounds baby Yukon gold potatoeshalved
1pound broccolini or broccoli florets
Instructions
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.