Lemon Garlic Chicken
A vibrant, wholesome dish that combines zesty citrus with the aromatic depth of garlic, featuring chicken thighs, seasoned potatoes, and bright broccoli roasted in one pan.
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
Marinate the chicken for an hour or longer for extra flavor. If using boneless, skinless chicken thighs, reduce the cooking time by about 10 minutes. Seasonal vegetables like asparagus or carrots can be swapped for variety. Serve with crusty bread to soak up the delicious juices.