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Lemon Garlic Chicken Thighs with Broccoli and Potatoes

A comforting sheet-pan dinner featuring marinated chicken thighs, roasted broccoli, and baby potatoes, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Juicy and forgiving meat.
  • 2 cups broccoli florets Brings a familiar vegetable texture.
  • 2 cups baby potatoes, halved Provide satisfying substance.
Marinade Ingredients
  • 3 tablespoons olive oil Helps with roasting.
  • 4 cloves garlic, minced Provides savory base.
  • 1 piece lemon, zested and juiced Adds bright flavor.
  • to taste Salt Adjust to preference.
  • to taste Black pepper Adjust to preference.
  • 1 teaspoon dried thyme (optional) Adds gentle herbiness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and dried thyme.
  3. Add chicken thighs to the bowl and coat them in the marinade.
  4. On a sheet pan, arrange the marinated chicken, halved baby potatoes, and broccoli.
  5. Drizzle any remaining marinade over the vegetables.
Cooking
  1. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
  2. Serve hot and enjoy!

Notes

Preheat the oven well and consider marinating chicken for 10-15 minutes to enhance flavor. Broccoli can be added later in the roast if you prefer crisper texture.