Lemon Garlic Chicken – Sheet Pan with Potatoes & Broccoli for Quick Dinner Joy!
A delicious and easy sheet pan meal featuring lemon garlic chicken, roasted potatoes, and broccoli, perfect for a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 chicken thighs
- 2 cups broccoli florets
- 2 cups baby potatoes, halved
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, thyme, salt, and pepper.
- Add chicken thighs to the bowl and coat them well with the marinade.
- On a sheet pan, arrange the halved baby potatoes and broccoli florets.
- Place the marinated chicken thighs on the sheet pan with the vegetables.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy your meal!
Notes
- Feel free to substitute chicken thighs with chicken breasts if preferred.
- Adjust the amount of garlic according to your taste.
- This dish can be made with other vegetables like carrots or bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg