Description
Sheet pan lemon garlic chicken with potatoes and broccoli. One pan, about 45 minutes, from Olivia at Flavors.
Ingredients
Scale
- 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