Sheet Pan Lemon-Garlic Chicken Thighs with Broccoli

Name: Sheet Pan Lemon-Garlic Chicken Thighs with Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (about 1.5 lbs) Chicken thighs, bone-in skin-on; 2 cups Broccoli florets; 2 tbsp Olive oil; 1, zested and juiced Lemon; 3 cloves, minced Garlic; 1 tsp Dried oregano; 1/2 tsp Salt; 1/4 tsp Black pepper

Juicy chicken thighs roasted with crispy broccoli in a tangy lemon-garlic sauce, perfect for a weeknight dinner.

Cuisine: American

Category: Beef

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

4 (about 1.5 lbs) Chicken thighs, bone-in skin-on
2 cups Broccoli florets
2 tbsp Olive oil
1, zested and juiced Lemon
3 cloves, minced Garlic
1 tsp Dried oregano
1/2 tsp Salt
1/4 tsp Black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Toss 2 cups broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
Step 3: Arrange chicken thighs skin-side up on the sheet pan over broccoli. Scatter 3 minced garlic cloves and 1 tsp dried oregano over the chicken.
Step 4: Squeeze 1 tbsp lemon juice and sprinkle 1 tsp lemon zest over the entire pan.
Step 5: Roast for 25-30 minutes until chicken reaches 165°F (74°C) internally and broccoli is tender-crisp with golden edges.