Sheet Pan Lemon-Garlic Chicken and Broccoli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted with broccoli until crisp-tender, infused with zesty lemon and garlic. This American-inspired sheet-pan recipe (gluten-free, whole30), ready in about 45 minutes, pairs Chicken thighs, Broccoli, Lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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: 15 min Cook: 30 min Serves 4 American cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 1.5 pounds boneless, skinless chicken thighs on a sheet pan. Top with 2 pounds broccoli florets, 4 minced garlic cloves, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Drizzle with 3 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Roast for 25-30 minutes, until chicken is cooked through (internal temperature 165°F) and broccoli is tender.
  3. Step 3: Divide the chicken and broccoli among 4 plates. Serve with any pan juices.

Related recipes