Sheet-Pan Lemon-Garlic Chicken and Vegetables

Bone-in chicken thighs roasted with baby potatoes and broccoli on one sheet pan. Lemon, garlic, and olive oil do the work. Weeknight dinner with almost no dishes.

By Brandon Carroll

Yield: 4 servings

Prep: 15 minutes

Cook: 32-38 minutes

Total: about 50 minutes

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
• 1 1/2 pounds baby potatoes, halved
• 1 large head broccoli, cut into florets
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped parsley

Instructions

1. Heat oven to 425 F. Line a rimmed sheet pan with parchment or foil.
2. Toss potatoes with 2 tablespoons oil, half the garlic, 3/4 teaspoon salt, 1/4 teaspoon pepper, and oregano. Spread on the pan. Nestle chicken thighs skin-side up among the potatoes. Rub remaining 2 tablespoons oil, remaining garlic, lemon zest, remaining salt and pepper, paprika, and red pepper flakes over the chicken.
3. Roast 22 minutes. Add broccoli around the chicken, tossing it in the pan juices. Roast 10 to 16 minutes more until chicken reaches 175 F and potatoes are tender.
4. Squeeze lemon juice over the pan. Rest 5 minutes. Finish with parsley and serve from the sheet pan.