Sheet Pan Lemon Roasted Chicken and Broccoli
Discover the ultimate weeknight meal with this incredibly simple and flavorful sheet pan recipe. Tender chicken and crisp-tender broccoli are roasted to perfection with bright lemon and savory seasonings, all on a single pan for effortless cleanup. It's a healthy, satisfying dish that's ready in under an hour.
1Ingredients
- 1.5 poundsBoneless, skinless chicken thighs
- 4 cupsBroccoli florets
- 1 mediumLemon
- 3 tablespoonsOlive oil
- 1 teaspoonGarlic powder
- 0.5 teaspoonDried oregano
- 0.5 teaspoonSalt
- 0.3 teaspoonBlack pepper
- 2 tablespoonsFresh parsley (optional, for garnish)
2Instructions
- 1
Preheat your oven to 400 deathF (200 deathC). Line a large baking sheet with parchment paper for easier cleanup.
⏱ 5 min - 2
Pat the chicken thighs dry with paper towels. Cut any larger thighs into 1.5-inch pieces if desired, ensuring they are roughly uniform in size. Place the chicken and broccoli florets on the prepared baking sheet.
⏱ 5 min - 3
Slice half of the lemon into thin rounds. Cut the other half into wedges for serving. Add the lemon rounds to the baking sheet with the chicken and broccoli.
⏱ 2 min - 4
Drizzle the olive oil over the chicken, broccoli, and lemon rounds. Sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss everything directly on the baking sheet until well coated.
⏱ 3 min - 5
Spread the ingredients in a single layer on the baking sheet, ensuring there's a little space between pieces for even cooking.
⏱ 1 min - 6
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165 deathF/74 deathC) and the broccoli is tender-crisp with slightly charred edges. If desired, you can gently toss the contents halfway through cooking.
⏱ 30 min - 7
Remove from the oven. Garnish with fresh parsley, if using, and serve immediately with the reserved lemon wedges for squeezing.
⏱ 1 min