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Lemon Garlic Chicken Sheet Pan Dinner with Potatoes & Broccoli

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Bright lemon and warm garlic combine with tender chicken, crispy potatoes, and roasted broccoli for an easy weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 2 lb boneless, skinless chicken thighs (or 4 medium breasts)
  • 1.5 lb baby potatoes, halved
  • 1 large head broccoli, cut into florets (about 5–6 cups)
  • 1 small red onion, sliced (optional)
  • 1 lemon (zest + 3 tbsp juice)
  • 4 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard (optional, for depth)
  • 1.5 tsp kosher salt (divide, to taste)
  • 1 tsp black pepper (divide)
  • 1 tsp paprika
  • 1 tsp dried oregano (or Italian seasoning)
  • Pinch red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)
  • Extra lemon wedges (for serving)

Instructions

  1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Whisk lemon zest, lemon juice, garlic, olive oil, Dijon (if using), paprika, oregano, 1 tsp salt, and 1/2 tsp pepper in a large bowl.
  3. Pat the chicken dry and add to the bowl, coating well. Let sit for about 10 minutes.
  4. Toss potatoes with a drizzle of olive oil and a pinch of salt and pepper, spreading them on the sheet pan in a single layer.
  5. Roast potatoes for 12 minutes.
  6. Toss broccoli (and onion, if using) with 1 tbsp olive oil and additional salt and pepper. Add some marinade left in the bowl.
  7. Add the broccoli to the pan with the chicken after removing the potatoes. Roast for another 18–22 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
  8. Rest for 5 minutes, finish with chopped parsley and a fresh squeeze of lemon. Serve hot with extra lemon wedges.

Notes

For extra crispy edges on the potatoes, broil for 2-3 minutes at the end of cooking. Store leftovers in airtight containers for 3-4 days.

Nutrition

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