Sheet-Pan Lemon-Garlic Chicken Thighs with Potatoes & Broccoli

Name: Sheet-Pan Lemon-Garlic Chicken Thighs with Potatoes & Broccoli
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs (about 2–2 1/2 lb); 1 1/2 lb baby Yukon gold or red potatoes, halved (quarter if large); 1 large head broccoli, cut into florets (about 5–6 cups); 1 small red onion, cut into 1-inch wedges (optional); 2 tbsp olive oil, plus more as needed; 2 tsp kosher salt, plus more to taste; 1 tsp black pepper; 1 tsp smoked paprika (optional); 1 lemon (zest + 3 tbsp juice); 4 cloves garlic, finely grated or minced; 1 1/2 tbsp Dijon mustard; 1 tbsp honey (or brown sugar); 2 tbsp olive oil; 2 tbsp water (to loosen); 1 tbsp butter (optional, for extra gloss); 2 tbsp chopped parsley (optional); Lemon wedges, for serving

Alex Kapiamba

This is a weeknight sheet-pan dinner: juicy chicken thighs roasted over crisp-edged baby potatoes with broccoli that gets browned and a little charry at the tips. Lemon, garlic, and Dijon make a punchy pan sauce that tastes bright without being fussy. Everything cooks on one tray, so cleanup is easy, and the timing is forgiving. It’s cozy enough for a cold night, but fresh enough for spring—perfect when you want dinner that feels put-together with minimal effort.

weeknight
one-pan
roast
high-protein
family-style

1 hr total · 15 min prep · 45 min cook

Serves 4

650 kcal · 42g protein · 45g carbs · 34g fat total

Rimmed sheet pan · Mixing bowl · Whisk · Microplane or grater (helpful)

Ingredients

Instructions

Roast

Heat the oven to 450°F (232°C). Put a rimmed sheet pan in the oven to preheat (this jump-starts crisp potatoes).

Pat the chicken thighs very dry with paper towels (dry skin = crisp skin). Season all over with 1 1/2 tsp kosher salt, pepper, and paprika if using.

In a bowl, toss the potatoes with 1–1 1/2 tbsp olive oil and 1/2 tsp kosher salt until glossy.

Carefully pull the hot sheet pan out. Add the potatoes and spread cut-side down. Nestle the chicken thighs on the pan, skin-side up, leaving a little space between pieces.

Roast 25 minutes, until the chicken skin is starting to render and the potatoes are taking on golden edges.

Add broccoli + glaze

While it roasts, whisk the dressing: lemon zest + juice, garlic, Dijon, honey, 2 tbsp olive oil, and 2 tbsp water. It should taste sharp-sweet and garlicky.

Toss broccoli (and onion if using) with a drizzle of olive oil and a pinch of salt.

After 25 minutes, add the broccoli to open areas of the pan. Spoon about half the dressing over the chicken (focus on the meat, not just the skin) and drizzle a little over the potatoes.

9. Roast 12–18 minutes more, rotating the pan once, until

- Chicken is deeply golden and the thickest part hits 175–185°F (79–85°C), and juices run clear.

- Potatoes are crisp-edged and a knife slides in with no resistance.

- Broccoli has browned tips and is tender-crisp.

Finish + serve

Transfer chicken and veg to a platter. Pour any pan juices into the remaining dressing (or just drizzle the remaining dressing over everything).

Optional: add 1 tbsp butter to the hot pan juices and swirl until glossy, then spoon over the chicken.

Finish with parsley and lemon wedges. Taste and adjust with a pinch of salt or an extra squeeze of lemon if it needs lift.

Tip: If the broccoli is done before the chicken, pull it off to a plate and keep roasting the chicken until it’s truly tender; thighs love a little extra time.

Notes

Substitutions: Boneless skinless thighs work—start checking at 18 minutes before adding broccoli; they’re done around 165°F/74°C but are juiciest around 170°F/77°C. Swap broccoli for green beans (add with potatoes) or cauliflower (add with broccoli). No Dijon? Use 1 tbsp mayo + 1 tsp vinegar. Make-ahead: Mix the dressing up to 3 days ahead; keep refrigerated. Storage: Refrigerate leftovers 3–4 days; re-crisp potatoes and skin in a 425°F oven or air fryer.