Sheet Pan Lemon Chicken with Potatoes and Broccoli

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 1 hour 25 minutes

Ingrédients

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

• Calories: 522 kcal
• Lipides Totaux: 14 g
• Cholestérol: 40 mg
• Sodium: 1138 mg
• Glucides Totaux: 44 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 10 g
• Protéines: 57 g