Lemon-Pepper Chicken Thighs with Roasted Broccoli and Grape Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Lemon-Pepper Chicken Thighs with Roasted Broccoli and Grape Tomatoes take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Pepper Chicken Thighs with Roasted Broccoli and Grape Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.

Can I substitute ingredients in Lemon-Pepper Chicken Thighs with Roasted Broccoli and Grape Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Pepper Chicken Thighs with Roasted Broccoli and Grape Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Pepper Chicken Thighs with Roasted Broccoli and Grape Tomatoes high protein?

Yes — this recipe is tagged high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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