Name: Sheet Pan Lemon Chicken and Broccoli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 8 thighs boneless skinless chicken ((approximately 1.5 lbs)); 1 lb petite gold potatoes ((cut into bite-sized pieces)); 2 tablespoons grated parmesan ((for the potatoes, plus more for serving if desired)); 1 large head broccoli ((chopped, about 4 cups florets)); ¼ cup olive oil; ¼ cup fresh lemon juice; 1 tablespoon lemon zest; 1 tablespoon honey; 4-5 cloves garlic ((minced)); 2 tablespoons Italian seasoning; 1 teaspoon sea salt; 1 teaspoon black pepper

When it comes to weeknight dinners, simplicity and flavor are key. Enter the delightful Sheet Pan Lemon Chicken and Broccoli—a dish that not only boasts vibrant flavors but also makes clean-up a breeze! This recipe combines juicy chicken thighs, tender petite gold potatoes, and crunchy broccoli, all infused with a zesty lemon marinade. With just one sheet pan and a handful of ingredients, you can create a wholesome meal that the whole family will love. Let’s dive into why this recipe has become a staple in my kitchen!

Why I Love This Recipe

There’s something incredibly satisfying about a meal that comes together on a single sheet pan. First, the preparation is quick, and second, the oven does most of the work for you while you enjoy some well-deserved “me time.” The combination of lemon, garlic, and Italian herbs elevates the chicken to a new level, while the roasted potatoes and broccoli provide the perfect balance of texture and flavor. Plus, the leftovers (if there are any) make for a delicious lunch the next day!

What to Buy

To whip up this vibrant Sheet Pan Lemon Chicken and Broccoli, you’ll need the following ingredients:

8 boneless skinless chicken thighs (approximately 1.5 lbs)
1 lb petite gold potatoes, cut into bite-sized pieces
2 tablespoons grated parmesan (for the potatoes, plus more for serving if desired)
1 large head of broccoli, chopped (about 4 cups florets)
¼ cup olive oil
¼ 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 black pepper

Tools of the Trade

Before you start cooking, gather the following tools:

Large mixing bowl – For marinating the chicken and mixing the veggies.
Sheet pan – A sturdy pan to hold all your ingredients comfortably.
Measuring spoons and cups – For accurate ingredient measurements.
Chef’s knife – To chop the veggies with ease.
Cutting board – A safe surface to prep your ingredients.

From Start to Finish: Sheet Pan Lemon Chicken and Broccoli

Follow these simple steps to create your delicious Sheet Pan Lemon Chicken and Broccoli:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) to get it nice and hot for roasting.

Step 2: Prepare the Marinade

In a large mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, honey, minced garlic, Italian seasoning, sea salt, and black pepper. This zesty marinade will infuse the chicken with incredible flavor.

Step 3: Marinate the Chicken

Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them sit for about 15-20 minutes while you prep the veggies.

Step 4: Prepare the Potatoes

In a separate bowl, toss the bite-sized petite gold potatoes with 1 tablespoon of olive oil, grated parmesan, sea salt, and pepper. Make sure they’re evenly coated.

Step 5: Chop the Broccoli

Chop the broccoli into florets and set aside. You can also toss them with a little olive oil, salt, and pepper for extra flavor if desired.

Step 6: Assemble on the Sheet Pan

On a large sheet pan, arrange the marinated chicken thighs in the center, and spread the seasoned potatoes around them. Finally, add the broccoli florets to the pan.

Step 7: Roast in the Oven

Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the potatoes are golden and tender.

Step 8: Serve and Enjoy

Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Serve the chicken, potatoes, and broccoli with a sprinkle of additional parmesan on top. Enjoy your wholesome meal!

Seasonal Spins

Feel free to get creative with this Sheet Pan Lemon Chicken and Broccoli recipe by incorporating seasonal ingredients:

Spring: Add asparagus or snap peas for a fresh crunch.
Summer: Toss in cherry tomatoes or zucchini for a pop of color.
Fall: Substitute sweet potatoes for the petite gold potatoes.
Winter: Include Brussels sprouts or cauliflower for a hearty addition.

Learn from These Mistakes

Here are some common pitfalls to avoid when making Sheet Pan Lemon Chicken and Broccoli:

Overcrowding the sheet pan can lead to steaming rather than roasting. Ensure there’s enough space between ingredients.
Using cold chicken directly from the fridge can lead to uneven cooking. Let it sit at room temperature for a few minutes before cooking.
Not preheating the oven can result in longer cooking times and less crispy vegetables.
Forgetting to check the internal temperature of the chicken can lead to undercooked poultry, so always use a meat thermometer.

Store, Freeze & Reheat

If you have leftovers of your Sheet Pan Lemon Chicken and Broccoli, here’s how to store, freeze, and reheat them:

Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze the cooked chicken and vegetables for up to 3 months. Just make sure to cool them completely before sealing in freezer bags.
Reheat: Reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or use the microwave for quicker results.

Your Top Questions

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used, but they may cook faster than thighs, so you’ll want to monitor the cooking time closely to avoid drying them out.

What can I substitute for broccoli?

You can easily swap broccoli for other vegetables such as green beans, bell peppers, or even asparagus, depending on your preference!

How do I make this recipe dairy-free?

Simply omit the parmesan cheese or use a dairy-free alternative. Nutritional yeast can add a similar cheesy flavor without dairy.

Can I make this recipe in advance?

Yes! You can marinate the chicken and chop the vegetables a day in advance. Store everything in the fridge and assemble when ready to cook.

The Takeaway

The Sheet Pan Lemon Chicken and Broccoli is more than just an easy dinner option; it’s a dish that brings together wholesome ingredients and bright flavors in a way that everyone can appreciate. It’s versatile, allowing you to use whatever vegetables are in season, and it’s perfect for busy weeknights or meal prep. With minimal cleanup and maximum satisfaction, this recipe is bound to become a favorite in your household. So, grab your ingredients, preheat that oven, and get ready to enjoy a delicious meal that’s as easy as it is delightful!