Sheet-Pan Lemon Garlic Chicken and Broccoli

Abdelaziz

Sheet-Pan Lemon Garlic Chicken and Broccoli

Boneless chicken thighs roasted with lemon, garlic, and oregano alongside broccoli on one sheet pan. A meal prep staple that stays juicy after reheating.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 2 servings

Course: Main Course

Cuisine: American

Calories: 440

Ingredients Method Notes

Ingredients

1 lb boneless, skinless chicken thighs 450 g
4 cups broccoli florets about 300 g
2 tablespoons olive oil 30 ml, divided
2 cloves garlic minced
1 lemon zested, plus 2 tablespoons (30 ml) juice
1 teaspoon dried oregano
1/2 teaspoon salt plus a pinch for the broccoli
1/4 teaspoon black pepper

Method

Preheat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
Pat the chicken thighs dry. Toss them with 1 tablespoon (15 ml) olive oil, the garlic, lemon zest, lemon juice, oregano, salt, and pepper. Spread them on one side of the pan, leaving space for the broccoli.
Roast the chicken for 10 minutes.
Toss the broccoli with the remaining olive oil and a pinch of salt, add it to the pan in a single layer, and roast 12 to 15 minutes more, until the broccoli tips are browned.
Check the thickest thigh with an instant-read thermometer; it must reach 165°F (74°C). Roast a few minutes longer if needed.
Divide between 2 shallow containers and refrigerate within 2 hours. Eat within 3 to 4 days.

Notes

Nutrition values are estimates per serving based on the listed ingredients.