Sheet Pan Lemon Chicken and Broccoli Recipe
A vibrant and easy sheet pan meal featuring juicy lemon-marinated chicken thighs, tender roasted broccoli, and crispy parmesan-coated gold potatoes. This one-pan recipe combines bright citrus flavors with savory Italian seasoning, making it perfect for a flavorful weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken
- 8 boneless skinless chicken thighs (approx. 1 ½ lbs.)
- 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
Potatoes
- 1 lb petite gold potatoes, cut into bite sized pieces
- 3 tablespoons of the marinade (from above)
- 2 tablespoons grated parmesan cheese (for the potatoes, plus more for serving if desired)
Vegetables
- 1 large head of broccoli, chopped into about 4 cups florets
- Remaining marinade (for tossing the broccoli)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes first.
- Prepare Marinade & Potatoes: Whisk together olive oil, lemon juice, lemon zest, honey, minced garlic, Italian seasoning, sea salt, and pepper to create the marinade. Toss the gold potatoes with 3 tablespoons of the marinade and 2 tablespoons grated parmesan until fully coated. Arrange the coated potatoes in a single layer on a parchment-lined large sheet pan.
- Roast Potatoes: Bake the potatoes in the preheated oven for about 20 minutes, until they begin to brown and soften.
- Marinate Chicken & Broccoli: While potatoes cook, toss the chicken thighs with ½ cup of the marinade and let them marinate (can be done up to 24 hours ahead). Also, toss the broccoli florets with the remaining marinade, using the same bowl for less cleanup.
- Add Chicken & Broccoli: When potatoes are browned, remove the sheet pan and push potatoes to one side (about one third of the pan). Arrange the marinated chicken thighs and broccoli on the remaining space, allowing excess oil to drip from the chicken before placing it on the pan.
- Roast Together: Return the sheet pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Check the chicken temp starting at 20 minutes and every 2-3 minutes onward for best results.
- Rest & Optional Broil: Remove the pan from oven and let rest for 5 minutes. For extra crispy potatoes, broil the pan on high for 2-3 minutes after removing the chicken.
- Serve: Serve the chicken, broccoli, and potatoes topped with freshly grated parmesan, extra lemon zest, and chopped parsley if desired. Enjoy your flavorful and easy sheet pan meal!
Notes
- Marinating the chicken ahead of time enhances flavor and tenderness.
- Make sure to check the chicken’s internal temperature to ensure it’s safely cooked.
- Using parchment paper helps with easy cleanup and prevents sticking.
- Broiling at the end is optional but adds a nice crisp to the potatoes.
- Fresh parsley and extra lemon zest add brightness when serving.
Keywords: sheet pan chicken, lemon chicken, roasted broccoli, parmesan potatoes, easy dinner, one pan meal, healthy chicken recipe
