Lemon-Pepper Chicken Thighs with Roasted Broccoli and Grape Tomatoes

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

High-protein sheet pan chicken thighs seasoned with bright lemon and cracked pepper, roasted alongside vitamin-rich broccoli and sweet grape tomatoes. This Mediterranean-inspired high-protein recipe (gluten free), ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, broccoli florets, grape tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 4 cups broccoli florets
• 2 cups grape tomatoes
• 3 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp freshly cracked black pepper
• 3, minced garlic cloves
• 1 tsp salt

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp freshly cracked black pepper, and 1 tsp salt.
2. Step 2: Pat dry 4 bone-in, skin-on chicken thighs and place them on a large sheet pan. Brush half of the lemon-pepper mixture evenly over the chicken.
3. Step 3: In a large bowl, toss 4 cups broccoli florets and 2 cups grape tomatoes with the remaining lemon-pepper mixture until coated.
4. Step 4: Arrange the vegetables around the chicken thighs on the sheet pan in a single layer.
5. Step 5: Roast for 30-35 minutes, until chicken reaches an internal temperature of 165°F and broccoli is tender with slightly crispy edges.
6. Step 6: Remove from oven and let the chicken rest for 5 minutes before serving.