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One Pan Lemon Garlic Chicken and Vegetables

A simple, healthy sheet pan dinner with juicy lemon garlic chicken thighs, roasted potatoes, and broccoli , ready in about 35 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 bone-in , skin-on chicken thighs
  • 1 pound baby potatoes , halved
  • 1 pound broccoli florets
  • 4 garlic cloves , minced
  • 3 tablespoons olive oil
  • 1 lemon , juiced and zested (plus extra slices for garnish)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Salt and black pepper , to taste
  • Fresh parsley , chopped, for serving

Equipment

  • Large sheet pan
  • mixing bowl
  • Meat thermometer

Method
 

  1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
  2. Whisk together olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper.
  3. Arrange chicken, potatoes, and broccoli on the sheet pan. Pour marinade over everything and toss vegetables to coat; place chicken skin-side up.
  4. Roast for 25–30 minutes, until chicken reaches 165°F (74°C) internally and potatoes are fork-tender. Add broccoli halfway through if it browns too fast.
  5. Let chicken rest 5 minutes, then top with parsley and lemon slices before serving.