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overhead image of a sheet pan with chicken thighs, potatoes, and broccoli.

Roasted Garlic Lemon Chicken with Potatoes and Broccoli

A one pan meal of roasted chicken thighs in a bright and tangy marinade with potatoes and broccoli.
Prep Time 10 mins
Cook Time 45 mins
Marinating Time 30 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American
Servings 4
Calories 522 kcal

Ingredients
 

  • 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

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.

Nutrition

Calories: 522kcalCarbohydrates: 44gProtein: 57gFat: 14gCholesterol: 40mgSodium: 1138mgPotassium: 894mgFiber: 4gSugar: 10g