Sheet Pan Lemon-Garlic Chicken with Roasted Broccoli

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

Juicy chicken thighs roasted alongside tender broccoli florets, infused with bright lemon and fragrant garlic for a healthy, simple dinner. This mediterranean-inspired chicken (gluten free) ready in about 40 minutes pairs broccoli florets, extra virgin olive oil, fresh lemon juice 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp lemon zest until combined.
  2. Step 2: Place 6 boneless skin-on chicken thighs on the sheet pan and brush both sides evenly with half of the lemon-garlic mixture. Arrange 4 cups broccoli florets around the chicken and drizzle the remaining lemon-garlic mixture over the broccoli, tossing lightly to coat.
  3. Step 3: Roast in the preheated oven for 25-30 minutes until the chicken skin is golden and crispy, and the internal temperature reaches 165°F, while broccoli edges become slightly charred and tender.

Frequently asked questions

How long does Sheet Pan Lemon-Garlic Chicken with Roasted Broccoli take to make?

Total time is about 40 minutes (10 min prep + 30 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 Sheet Pan Lemon-Garlic Chicken with Roasted Broccoli?

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 Sheet Pan Lemon-Garlic Chicken with Roasted Broccoli?

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 Sheet Pan Lemon-Garlic Chicken with Roasted Broccoli 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 Sheet Pan Lemon-Garlic Chicken with Roasted Broccoli gluten free?

Yes — this recipe is tagged 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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