Description
This Sheet Pan Lemon Chicken and Broccoli Dinner is a vibrant one-pan meal featuring juicy, marinated chicken thighs baked alongside crisp-tender broccoli and golden parmesan-coated petite potatoes. The bright lemon-honey garlic marinade imparts fresh, tangy flavors, making this healthy, easy-to-prepare dinner perfect for busy weeknights.
Ingredients
Scale
Proteins
- 8 boneless skinless chicken thighs (approx. 1 ½ lbs.)
Vegetables
- 1 lb petite gold potatoes, cut into bite sized pieces
- 1 large head of broccoli, chopped (about 4 cups florets)
Marinade & Seasoning
- 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 black pepper
Additional
- 2 tablespoons grated Parmesan cheese (for the potatoes, plus more for serving if desired)
Instructions
- Preheat the oven. Set your oven to 425°F (220°C) to prepare for roasting the ingredients.
- Prepare the marinade and potatoes. Whisk together olive oil, lemon juice, lemon zest, honey, minced garlic, Italian seasoning, sea salt, and pepper to create the marinade. Reserve 3 tablespoons of this marinade to toss with the potatoes along with the grated Parmesan cheese, ensuring the potatoes are coated evenly. Arrange the potatoes in a single layer on a parchment-lined large sheet pan.
- Partially bake the potatoes. Place the sheet pan with potatoes in the preheated oven and bake for about 20 minutes or until they begin to turn golden brown.
- Marinate chicken and toss broccoli. While potatoes bake, toss chicken thighs with ½ cup of the marinade and let them marinate for at least a few minutes; marinating up to 24 hours in advance is optional. Also toss the broccoli florets with the remaining marinade using the same bowl from the potatoes for easy cleanup.
- Add chicken and broccoli to the pan. Remove the sheet pan from the oven once potatoes start to brown. Move potatoes to one third of the pan to make space, then add the marinated chicken thighs and broccoli to the pan. Allow excess marinade to drip from the chicken before placing it on the pan.
- Bake until chicken is cooked. Return the sheet pan to the oven and bake for about 25 more minutes. Check the internal temperature of chicken at 20 minutes and then every 2-3 minutes until it reaches 165°F (74°C), ensuring it’s fully cooked and juicy.
- Rest and optionally broil potatoes. Remove the pan from the oven and let it rest for about 5 minutes to allow flavors to settle. For extra crispy potatoes, broil on high for 2-3 minutes after removing the chicken.
- Serve and garnish. Serve the chicken, broccoli, and potatoes together, topped with freshly grated Parmesan, extra lemon zest, and chopped fresh parsley for a fresh, festive touch. Enjoy your delicious and easy sheet pan dinner!
Notes
- Marinate the chicken thighs up to 24 hours ahead for more intense flavor and tender meat.
- Using petite gold potatoes is ideal for quicker roasting; you can substitute with baby red potatoes with similar results.
- For extra crispiness, broil the potatoes separately after cooking the chicken if you prefer them crunchier.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
- To keep it gluten-free, ensure the Italian seasoning blend does not contain any gluten-containing additives.
