This sheet pan lemon chicken is the one-pan roast I make when I do not want a skillet cream sauce. Chicken thighs, lemon, garlic, potatoes, broccoli. Creamy Tuscan chicken and honey garlic thighs stay on their pages. This URL is the sheet-pan lemon dinner.
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Sheet Pan Lemon Chicken
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
Sheet pan lemon garlic chicken with potatoes and broccoli. One pan, about 45 minutes, from Olivia at Flavors.
Ingredients
- 1 3/4 pounds (800g) bone-in, skin-on chicken thighs
- 1 1/4 pounds (570g) baby potatoes, halved
- 3 cups (270g) broccoli florets
- 3 tablespoons (45ml) olive oil, divided
- 3 garlic cloves, minced
- 1 lemon, zested and cut into 6 wedges
- 1 teaspoon kosher salt, plus more for the vegetables
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
Instructions
- Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment if you want easier cleanup.
- Toss the potatoes with 1 tablespoon oil, a pinch of salt, and half the oregano. Spread on the pan and roast 15 minutes.
- Pat the thighs dry. Rub with 1 tablespoon oil, garlic, lemon zest, salt, pepper, paprika, and the rest of the oregano.
- Push the potatoes aside. Add the chicken skin-side up. Roast 20 minutes.
- Toss the broccoli with the remaining oil and a pinch of salt. Add it to the pan with the lemon wedges. Roast 12 to 15 minutes more, until the thighs read 165°F (74°C) and the potatoes are tender.
- Squeeze the roasted lemon over the pan. Rest 5 minutes and serve.
Notes
Bone-in thighs stay juicier on a hot sheet. Boneless thighs need about 8 fewer minutes — add the broccoli earlier so it does not burn. Leftovers keep 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roast
- Cuisine: American
Sheet pan, not Tuscan cream
No heavy cream, no sun-dried tomatoes. If you want that skillet, use creamy Tuscan chicken. This page stays lemon, garlic, and roasted vegetables.
Substitutions
Carrots or green beans can replace broccoli. Chicken drumsticks work; confirm 165°F. Fresh thyme can replace oregano.
Mistakes to avoid
Do not crowd two overlapping layers of chicken or the skin steams. Do not add broccoli at the start — it burns. Dry the skin or it will not crisp.
Storage
Refrigerate up to 3 days. Reheat at 375°F so the skin has a chance to recrisp. Freeze the chicken (not the broccoli) up to 2 months.
Nutrition (estimated)
About 520 calories per serving. Estimate only, not a lab test.
FAQ
Can I use chicken breasts?
Yes, but they dry faster. Add them later than the potatoes and pull at 160 to 165°F.
Do I need to line the pan?
No. Parchment is only for cleanup. Bare metal browns the potatoes more.
Can I prep it ahead?
Rub the chicken and cut the vegetables up to 12 hours ahead. Roast when you eat so the skin stays crisp.
Is this the same as Tuscan chicken?
No. Tuscan is a cream skillet. This is a lemon sheet-pan roast.