Name: Sheet Pan Lemon Chicken with Potatoes and Broccoli
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 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

Sofie’s Dinners 🌞

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.

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.

2 pounds baby Yukon gold potatoes (halved)

Sheet Pan Lemon Chicken with Potatoes and Broccoli

Ingredients

Directions

Nutrition