Description
Streamline your weeknight cooking with this succulent one-pan dinner. Featuring juicy chicken thighs, golden-roasted potatoes, and tender-crisp broccoli florets, this dish is infused with a vibrant lemon-garlic marinade. It is the perfect balance of fresh herbs, high-heat roasting, and effortless cleanup, delivering a protein-rich, nourishing meal that is as efficient as it is delicious. Ideal for family dinners or healthy meal prep.
Ingredients
1.5 lbs chicken thighs, bone-in skin-on
1 lb baby potatoes, halved
1 head broccoli, cut into florets
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 large lemon, zested and juiced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper.
Place chicken thighs in a bowl and coat with half of the marinade.
Place potatoes and broccoli on a large rimmed sheet pan and drizzle with the remaining marinade, tossing to coat evenly.
Arrange the chicken thighs amongst the vegetables on the sheet pan.
Roast for 30 to 35 minutes, or until the chicken is cooked through and the potatoes are golden brown and fork-tender.
Serve immediately while warm.
Notes
Ensure the potatoes are cut to a uniform size to guarantee even cooking. You can use a broiler for the last 2 minutes to achieve extra crispy skin on the chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean-Inspired