Sheet Pan Lemon Garlic Chicken

Ingredients

For the Sheet Pan

• 4 bone-in, skin-on chicken thighs
• 1 pound baby potatoes, halved
• 2 carrots, cut into thick pieces
• 2 cups broccoli florets
• 1 lemon, thinly sliced
• 2 tablespoons olive oil

For the Lemon Garlic Seasoning

• 4 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Serving

• Chopped parsley

Substitutions

• In Sheet Pan Lemon Garlic Chicken, chicken breasts and thighs can be exchanged when cut to similar thickness; cook the thickest part to 165°F.
• For Sheet Pan Lemon Garlic Chicken, exchange seasonal vegetables only for ones with similar density, cutting firmer choices smaller.
• Replace fresh herbs with about one-third as much dried herb, except when the fresh herb is a garnish or salad component.

Instructions

Step 2: Start the vegetables

Toss potatoes and carrots with 1 tablespoon oil and half the seasoning. Roast 15 minutes.

Step 4: Roast

Turn the vegetables, add chicken skin-side up and lemon slices, and roast 20 minutes.

Step 5: Add broccoli

Add broccoli and roast 10 to 15 minutes more, until chicken reaches 175°F and vegetables are tender. Garnish with parsley.

How to Store Leftovers

Cool Sheet Pan Lemon Garlic Chicken promptly, cover it, and refrigerate within 2 hours. Use leftovers within 3 to 4 days and store fresh or crisp components separately.

How to Reheat

Reheat Sheet Pan Lemon Garlic Chicken covered in a 325°F oven until hot, uncovering briefly if roasted edges need to dry. Heat seafood only as long as necessary.

What to Serve With It

• Rice or potatoes
• A green salad
• Warm bread
• Lemon wedges

Common Mistakes to Avoid

• Crowding the tray.
• Cutting dense vegetables too large to finish with the protein.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions