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Lemon Garlic Chicken (Sheet Pan with Potatoes & Broccoli)

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A bright and cozy sheet pan dinner featuring juicy lemon garlic chicken, tender potatoes, and crisp broccoli, perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs (or breasts)
  • 1.5 lb baby gold potatoes, halved (or cut into 1-inch chunks)
  • 1 large head broccoli, cut into florets (about 5 cups)
  • 3 tbsp olive oil
  • 1 lemon (zest 1 tbsp and juice 1/4 cup)
  • 4 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp honey (optional)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika (or sweet paprika)
  • 1/2–1 tsp red pepper flakes (optional)
  • 1.5 tsp kosher salt (split for veggies and chicken)
  • 3/4 tsp black pepper
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving

Instructions

  1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
  2. Make the marinade: whisk lemon juice, lemon zest, olive oil, garlic, Dijon, honey (if using), oregano, thyme, paprika, salt, and pepper.
  3. Toss the potatoes with 1–2 tablespoons of the marinade (add a little extra oil if needed). Spread on the sheet pan. Roast for 10–12 minutes to jump-start cooking.
  4. While potatoes start, pat chicken dry. Toss chicken with most of the remaining marinade. Let it sit 5–10 minutes.
  5. Pull the pan out. Add the chicken pieces among the potatoes. Toss broccoli with the last bit of marinade and place it on the pan, keeping everything in a single layer.
  6. Bake for 18–22 minutes, until chicken reaches 165°F (74°C) and potatoes are tender. Stir broccoli once halfway. For extra color, broil 2–3 minutes at the end.
  7. Rest for 5 minutes. Finish with chopped parsley and a squeeze of fresh lemon. Serve warm.

Notes

Make sure to use a large pan to avoid crowding the food. Cut potatoes into 1-inch pieces for even cooking.

Nutrition

Find it online: https://sourdoughvoyage.com/lemon-garlic-chicken-sheet-pan-potatoes-broccoli/