Sheet Pan Lemon-Garlic Chicken with Roasted Potatoes and Broccoli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs and vegetables roasted in a zesty lemon-garlic sauce, ready in under 30 minutes for a simple weeknight dinner. This american-inspired sheet pan ready in about 40 minutes pairs pounds chicken thighs, pounds 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

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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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Potatoes and 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 pounds chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Lemon-Garlic Chicken with Roasted Potatoes and 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 Potatoes and 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.

What goes well with Sheet Pan Lemon-Garlic Chicken with Roasted Potatoes and Broccoli?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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