Sofie’s Dinners 🌞
Sheet Pan Lemon Chicken with Potatoes and Broccoli
4 servings
portions10 minutes
temps actif1 hour 25 minutes
temps totalIngrédients
½ cup olive oil
zest and juice from 2 lemons
2 teaspoon dried oregano
½ teaspoon dried thyme
3 cloves garlic (minced)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pounds chicken thighs
2 pounds baby Yukon gold potatoes (halved)
1 pound broccolini or broccoli florets
Instructions
To prepare the marinade, combine the first 7 ingredients in a medium bowl and stir to combine.
Add chicken thighs to a large resealable plastic bag and pour in all but ¼ cup of the marinade, then seal and shake until well coated. Set aside the remaining ¼ cup of marinade for later.
Refrigerate for at least 30 minutes up to 2 hours, turning occasionally to redistribute the marinade.
Preheat oven to 400 degrees F.
Toss the potatoes in the reserved ¼ cup of marinade and place on sheet pan, then add the chicken to the pan and discard the marinade.
Bake for around 25-30 minutes then add broccoli and bake for another 15-20 minutes until chicken is cooked through.
Nutrition
Taille de Portion
-
Calories
522 kcal
Lipides Totaux
14 g
Lipides Saturés
-
Lipides Insaturés
-
Acides Gras Trans
-
Cholestérol
40 mg
Sodium
1138 mg
Glucides Totaux
44 g
Fibres Diététiques
4 g
Sucres Totaux
10 g
Protéines
57 g
4 servings
portions10 minutes
temps actif1 hour 25 minutes
temps total