Description
This Sheet Pan Lemon Chicken and Broccoli Dinner is a flavorful, easy-to-make one-pan meal perfect for busy weeknights. Tender boneless skinless chicken thighs are marinated in a zesty lemon, garlic, and herb mixture then roasted alongside golden potatoes and fresh broccoli. The dish is finished with a sprinkle of Parmesan and fresh parsley for a bright and satisfying dinner that’s simple, healthy, and packed with vibrant flavors.
Ingredients
Scale
Chicken and Marinade
- 8 boneless skinless chicken thighs (approx. 1 ½ lbs.)
- ½ cup olive oil
- â…“ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon honey
- 4-5 garlic cloves, minced
- 2 tablespoons Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon pepper
Vegetables and Extras
- 1 lb petite gold potatoes, cut into bite-sized pieces
- 1 large head of broccoli, chopped into about 4 cups florets
- 2 tablespoons grated Parmesan cheese (for potatoes, plus more for serving)
- Fresh parsley, chopped (for serving, optional)
- Extra lemon zest (for serving, optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes and chicken.
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, honey, minced garlic, Italian seasoning, sea salt, and pepper until well combined. Reserve a portion of this marinade for potatoes, chicken, and broccoli as directed.
- Coat the Potatoes: Toss the bite-sized potatoes with 3 tablespoons of the marinade and 2 tablespoons of grated Parmesan cheese until fully coated. Spread the potatoes in a single layer on a parchment-lined large sheet pan.
- Start Roasting Potatoes: Bake the potatoes in the preheated oven for about 20 minutes or until they begin to brown, which will give them a crispy texture.
- Marinate Chicken and Broccoli: While the potatoes bake, toss the chicken thighs with ½ cup of the marinade and let them marinate. This can be done up to 24 hours in advance for deeper flavor. Also toss the broccoli florets in the remaining marinade.
- Add Chicken and Broccoli to Sheet Pan: When the potatoes are starting to brown, remove the sheet pan from the oven, shift the potatoes to one third of the pan, and add the marinated chicken and broccoli. Allow any excess oil from the chicken to drip off before placing on the pan.
- Finish Roasting: Bake everything together for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Start checking the chicken temperature at 20 minutes and then every 2–3 minutes to avoid overcooking.
- Rest and Serve: Remove the pan from the oven and allow the chicken to rest for about 5 minutes. For extra crispy potatoes, optionally broil the pan on high for 2-3 minutes after removing the chicken. Serve the dish sprinkled with extra Parmesan, fresh lemon zest, and chopped parsley if desired. Enjoy!
Notes
- Marinate the chicken up to 24 hours ahead for more intense flavor.
- Use parchment paper on the sheet pan for easier cleanup and to prevent sticking.
- Check the chicken’s internal temperature to ensure it’s safely cooked to 165°F.
- Broiling the potatoes after roasting helps achieve extra crispiness.
- Feel free to substitute chicken thighs with breasts, but adjust cooking time accordingly.
