Introduction

This Sheet Pan Lemon Chicken and Broccoli recipe is a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken thighs marinated in a bright lemon sauce bake alongside golden potatoes and crisp broccoli for an effortless, healthy dinner.

The image shows a baking tray filled with three distinct layers of food. On the bottom are seven pieces of lemon herb chicken, seasoned with green herbs and visible lemon zest, each topped with chopped parsley. Above the chicken is a thick layer of bright green roasted broccoli florets, lightly browned at the edges, with scattered lemon wedges for added color. At the top of the tray are golden-brown roasted potato chunks, crispy on the outside with a sprinkle of herbs, creating a warm contrast to the green broccoli. The tray rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 boneless skinless chicken thighs (approx. 1 ½ 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)
½ cup olive oil
⅓ 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

Instructions

Step 1: Preheat your oven to 425°F.
Step 2: Whisk together the olive oil, lemon juice, lemon zest, honey, minced garlic, Italian seasoning, sea salt, and pepper to create the marinade.
Step 3: Place the cut potatoes in a bowl and add 3 tablespoons of the marinade along with 2 tablespoons of grated parmesan. Toss until the potatoes are fully and evenly coated.
Step 4: Line a large sheet pan with parchment paper. Arrange the potatoes in a single layer and bake for about 20 minutes, until they start to brown.
Step 5: While the potatoes bake, toss the chicken thighs with ½ cup of the marinade. Let them marinate, or refrigerate for up to 24 hours if preparing ahead. Then toss the chopped broccoli with the remaining marinade.
Step 6: When the potatoes are browned, remove the sheet pan from the oven. Push the potatoes to one third of the pan and add the chicken and broccoli, allowing any excess oil to drip off the chicken before placing it on the pan.
Step 7: Bake everything for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. Check the temperature at 20 minutes, then every 2-3 minutes for best results.
Step 8: Remove from oven and let rest for 5 minutes. If you want extra crispy potatoes, broil on high for 2-3 minutes after removing the chicken.
Step 9: Serve the chicken, potatoes, and broccoli with additional grated parmesan, lemon zest, and chopped parsley if desired. Enjoy!

Tips & Variations

Marinate the chicken up to 24 hours in advance for deeper flavor.
Swap gold potatoes for baby red or fingerling potatoes for a different texture.
Add a pinch of crushed red pepper to the marinade for a subtle spicy kick.
Use fresh herbs like thyme or rosemary instead of Italian seasoning for a different herb profile.
Serve with a side of crusty bread or a light green salad to complete the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F until heated through to help maintain crispiness, or microwave covered for 2-3 minutes. Avoid reheating broccoli too long to keep it from becoming mushy.

How to Serve

The dish features two pieces of grilled chicken breast seasoned with a mix of herbs and sprinkled with fresh green parsley, positioned slightly off-center on a large white plate. Behind the chicken, there are golden-brown roasted potato chunks with a crispy texture, and partially visible broccoli florets with a roasted, slightly charred surface sit to the left of the chicken. A round yellow lemon slice is placed at the back for garnish. On the right side of the plate, a gold fork with a black and gold handle lies next to the chicken. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless skinless chicken breasts for thighs, but keep in mind they may cook faster and can dry out more easily. Check internal temperature regularly and remove from oven once it reaches 165°F.

What can I do if I don’t have lemon juice?

If fresh lemon juice isn’t available, you can use bottled lemon juice or substitute with a mild vinegar such as white wine vinegar or apple cider vinegar combined with a little extra honey to balance the acidity.