Created on November 6th, 2025 at 09:40 am
A vibrant, wholesome dish
…..that brings effortless flavor to your table
Lemon Garlic Chicken combines zesty citrus with the aromatic depth of garlic, creating a dish that is both invigorating and comforting. This recipe features tender chicken thighs roasted to perfection alongside seasoned potatoes and vibrant broccoli. The bright yellow of the lemon and the rich green of the broccoli add appealing color to the plate. The aroma of garlic wafting through your kitchen will surely evoke a sense of warmth and home. Sheet pan meals are practical for busy weeknights, allowing for easy cleanup while delivering satisfying flavors. This dish encapsulates the joy of home cooking with its fresh ingredients and simple preparation.
Why You’ll Love This Recipe
The combination of lemon and garlic creates a classic flavor profile that never disappoints. The chicken becomes tender and juicy as it cooks, absorbing the zesty marinade that seeps deep into the meat. Potatoes roast until crispy on the outside yet soft on the inside, while broccoli maintains its bright color and crunch. This recipe is perfect for those looking for a wholesome dinner without hours in the kitchen. Leftovers make for a delightful lunch, as the flavors deepen and meld overnight, making the dish even more enjoyable the next day served cold or reheated.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients List
- 4 bone-in, skin-on chicken thighs
- 1 lb (≈450 g) small potatoes, halved
- 2 cups broccoli florets
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 3 Tbsp olive oil
- 1 tsp dried thyme
- Salt & pepper, to taste
- Optional: fresh parsley for garnish
Kitchen Tools
This recipe requires just the essentials to keep the cooking process straightforward and efficient.
- Large mixing bowl
- Sheet pan
- Measuring cups and spoons
- Whisk
- Sharp knife
- Cutting board
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Prepare your sheet pan by lining it with parchment paper for easier cleanup later.
- In a large mixing bowl, combine minced garlic, lemon zest, lemon juice, olive oil, thyme, salt, and pepper. Whisk together until well blended.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Let the chicken sit for about 10 minutes to absorb the flavors while you prepare the vegetables.
- Place the halved potatoes on the prepared sheet pan. Drizzle with a little olive oil, season with salt and pepper, and toss to coat. Arrange them in a single layer for even cooking.
- Place the marinated chicken thighs, skin side up, over the potatoes. Pour any remaining marinade over the chicken.
- Roast in the preheated oven for about 30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.
- After 30 minutes, add the broccoli florets to the sheet pan. Toss them lightly in the juices, and return the pan to the oven for an additional 10-15 minutes, until the broccoli is tender and bright green.
- Once done, remove the sheet pan from the oven. Let the meal rest for a few minutes. Garnish with fresh parsley, if desired, before serving.
Pro Tips
- For extra flavor, marinate the chicken for an hour or longer, even overnight, in the refrigerator.
- If using boneless, skinless chicken thighs, reduce the cooking time by about 10 minutes.
- Feel free to swap in seasonal vegetables like asparagus or carrots for variety.
- Serve with crusty bread to soak up the delicious juices.
Simple Comfort, Brightened by Flavor
This Lemon Garlic Chicken recipe is a reminder that wholesome meals can be easy to prepare and delicious to eat. With its balance of flavors and nourishing ingredients, it’s perfect for family gatherings or a quiet dinner at home. The minimal cleanup makes it ideal for those who appreciate convenience without sacrificing taste. This dish proves that gourmet comfort can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 420 kcal |
| Protein | 30 g |
| Fat | 25 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 250 mg |
“Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.”
Lemon Garlic Chicken
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 lb small potatoes, halved (≈450 g)
- 2 cups broccoli florets
- 4 cloves garlic, minced
- 1 whole lemon, zest and juice
- 3 Tbsp olive oil
- 1 tsp dried thyme
- Salt & pepper, to taste
Optional Garnish
- fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a large mixing bowl, combine minced garlic, lemon zest, lemon juice, olive oil, thyme, salt, and pepper. Whisk together until well blended.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Let the chicken sit for about 10 minutes.
Cooking
- Place the halved potatoes on the prepared sheet pan. Drizzle with a little olive oil, season with salt and pepper, and toss to coat.
- Arrange the seasoned potatoes in a single layer for even cooking.
- Place the marinated chicken thighs, skin side up, over the potatoes. Pour any remaining marinade over the chicken.
- Roast in the preheated oven for about 30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.
- After 30 minutes, add the broccoli florets to the sheet pan and toss them lightly in the juices.
- Return the pan to the oven for an additional 10-15 minutes, until the broccoli is tender and bright green.
- Once done, remove the sheet pan from the oven and let the meal rest for a few minutes. Garnish with fresh parsley, if desired, before serving.
Notes
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