Sheet-Pan Lemon-Garlic Chicken Thighs with Roasted Potatoes & Broccoli

Name: Sheet-Pan Lemon-Garlic Chicken Thighs with Roasted Potatoes & Broccoli
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 lb), patted very dry; 1 1/2 lb Yukon Gold or red potatoes, cut into 1-inch chunks; 1 large head broccoli, cut into florets (about 5–6 cups); 3 tbsp olive oil; 1 lemon (zest + 3 tbsp juice); 4 cloves garlic, finely grated or minced; 1 1/2 tsp kosher salt, plus more to taste; 1 tsp freshly ground black pepper; 1 tsp dried oregano; 1/2 tsp smoked paprika (optional); Pinch red pepper flakes (optional); 2 tbsp chopped parsley; 1 tbsp butter (optional)

A no-fuss, big-flavor weeknight dinner: juicy chicken thighs roasted until the skin is crisp, with potatoes that soak up lemony-garlic pan juices and broccoli that chars at the edges. Everything cooks on one sheet pan, so cleanup is easy and timing is forgiving. It’s bright, savory, and satisfying—perfect for a busy night when you still want something that tastes like you planned ahead.

Total time: 60 minutes

Yield: Serves 4

Ingredients

6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 lb), patted very dry
1 1/2 lb Yukon Gold or red potatoes, cut into 1-inch chunks
1 large head broccoli, cut into florets (about 5–6 cups)
3 tbsp olive oil
1 lemon (zest + 3 tbsp juice)
4 cloves garlic, finely grated or minced
1 1/2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 tsp dried oregano
1/2 tsp smoked paprika (optional)
Pinch red pepper flakes (optional)
2 tbsp chopped parsley
1 tbsp butter (optional)

Instructions

Heat oven to 450°F / 232°C with a rack in the middle. Put a sturdy rimmed sheet pan in the oven to preheat (helps browning).
In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, salt, pepper, oregano, and smoked paprika/red pepper flakes if using.
Add chicken thighs and toss to coat. Add potato chunks to the same bowl and toss until glossy.
Carefully pull out the hot sheet pan. Spread potatoes in an even layer; nestle chicken thighs skin-side up on top. Roast 25–30 minutes until the potatoes are starting to brown and the chicken skin looks rendered and golden.
Toss broccoli florets with a spoonful of the pan drippings (or a drizzle of olive oil) plus a pinch of salt and pepper. Scatter broccoli around the chicken.
Roast 12–18 minutes more, until broccoli has browned edges and the potatoes are tender when pierced. The chicken is done when juices run clear and the thickest part reads 165°F, or when the meat feels springy and pulls slightly from the bone.
If you want extra-crispy skin, broil 1–3 minutes (watch closely) until the skin bubbles and deepens in color.
Off heat, squeeze a little extra lemon over everything. Add butter in small pieces to melt into the pan juices (optional). Sprinkle parsley and serve, spooning the lemon-garlic drippings over the chicken and potatoes.

Notes

Chicken thighs: skin-on/bone-in give the juiciest results and crispiest skin; if using boneless/skinless, drop the initial roast time by ~5 minutes and start checking earlier. Broccoli timing: if your florets are small, add them later so they don’t over-char. Substitutions: swap broccoli for green beans or cauliflower; swap potatoes for sweet potatoes (they brown faster). Make-ahead: mix the lemon-garlic seasoning up to 2 days ahead; toss with chicken just before roasting for best skin crisping. Storage: leftovers keep 3–4 days refrigerated; reheat on a sheet pan at 425°F until hot and the skin re-crisps.