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Sheet-pan lemon garlic chicken and vegetables

Sheet-Pan Lemon Garlic Chicken and Vegetables

Chicken thighs, baby potatoes and broccoli roast together on one sheet pan with lemon and garlic until the chicken reaches 165°F.
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Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs
  • 1 lb baby potatoes halved
  • 2 cups broccoli florets
  • 2 tbsp olive oil
  • 1 lemon
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
  • salt and black pepper

Method
 

  1. Heat the oven and prep the pan. Heat oven to 425°F and line a large sheet pan with parchment or foil. A lined pan makes cleanup much easier, and it keeps the potatoes from sticking.
  2. Give the potatoes a head start. Toss potatoes with half the oil and seasoning, then roast for 10 minutes. Potatoes take longer than the chicken and broccoli, so this step keeps everything finishing at the same time.
  3. Add everything else. Add chicken, broccoli, garlic, remaining oil, lemon zest and juice to the pan. Spread everything in one layer with a little space between pieces. Squeeze the lemon over the pan and scatter the zest across the chicken and vegetables.
  4. Roast until done. Roast 20 to 25 minutes, or until potatoes are tender and chicken reaches 165°F in the thickest part. The broccoli edges will pick up a little char, which tastes great with the lemon.
  5. Let the pan sit for two or three minutes before serving. The chicken relaxes a little, the juices settle, and the pan is easier to handle. Spoon any pan juices over the chicken and vegetables before you bring it to the table.