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Sheet-Pan Lemon Herb Chicken

Servings: 4
Course: Main Course
Cuisine: American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • - 4 boneless chicken thighs
  • - 1 lb baby potatoes halved
  • - 2 cups broccoli florets
  • - 3 tbsp olive oil
  • - 2 tbsp lemon juice
  • - 3 cloves garlic minced
  • - 1 tsp dried oregano
  • - 1 tsp dried thyme
  • - Salt and pepper to taste
  • - 1 lemon sliced

Method
 

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
  3. Add chicken and potatoes to the bowl and toss to coat evenly.
  4. Arrange chicken and potatoes on the sheet pan. Roast for 15 minutes.
  5. Add broccoli and lemon slices to the pan, toss gently, and roast for another 10 minutes, until chicken is cooked through and potatoes are tender.
  6. Serve warm.

Notes

Swap chicken thighs for breasts if preferred — reduce cook time by 5 minutes.

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