Sheet Pan Lemon-Garlic Chicken with Roasted Potatoes 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.

Tender chicken thighs and vegetables roasted in a zesty lemon-garlic sauce for a simple weeknight dinner. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, baby potatoes, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 25 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place halved baby potatoes on a sheet pan, drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread in a single layer.
  2. Step 2: Roast potatoes for 15 minutes while patting chicken thighs dry. Season both sides with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.
  3. Step 3: After 15 minutes, arrange chicken thighs on top of potatoes. Pour remaining 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice over chicken. Scatter broccoli florets around chicken and season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  4. Step 4: Return pan to oven and roast for 20-25 minutes until chicken reaches 165°F internally and potatoes are golden and tender.

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