Sheet-Pan Lemon Garlic Chicken & Broccoli
Juicy, golden chicken thighs roasted on a single sheet pan with crisp-tender broccoli, all bathed in a bright lemon-garlic olive oil dressing. A no-fuss weeknight dinner that comes together in 10 minutes of prep and delivers big flavor with minimal cleanup.
For 4 servings
- prep
Preheat the oven and prep the sheet pan.
1.Place an oven rack in the middle position and preheat to 425°F (220°C).2.Line a large rimmed sheet pan with parchment paper or foil for easy cleanup. - prep
Whisk the lemon-garlic dressing.
1.In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, salt, and black pepper.2.Whisk until emulsified and set aside. - prep · ~15 min
Season the chicken and start roasting.
1.Pat the chicken thighs dry with a paper towel.2.Place them on the prepared sheet pan, skin side up, and drizzle with half the lemon-garlic mixture.3.Rub the mixture all over the chicken, including under the skin.4.Roast for 15 minutes.TIPPatting the chicken dry helps the skin get crispy, not soggy. - prep · ~15 min
Add the broccoli and continue roasting.
1.Toss the broccoli florets in the remaining lemon-garlic mixture until well coated.2.Pull the sheet pan from the oven and scatter the broccoli around the chicken in a single layer.3.Return the pan to the oven and roast for another 12 to 15 minutes, until the chicken reaches 165°F (74°C) and the broccoli is tender with crispy edges.TIPSpread the broccoli in a single layer so it roasts instead of steam. - rest · ~5 min
Rest the chicken for 5 minutes.
Remove the sheet pan from the oven and let the chicken rest directly on the pan for 5 minutes so the juices redistribute.
- serve
Transfer to plates and serve.
Spoon the roasted broccoli alongside each chicken thigh. Drizzle with any pan juices left on the sheet pan. Sprinkle with red chili flakes if you like a little heat.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken thighs very dry before seasoning to ensure the skin crisps up in the hot oven.
- 2Use a rimmed sheet pan so the juices don't spill onto the oven floor and cause smoke.
- 3Don't overcrowd the broccoli — spread it in a single layer so it roasts, not steams.
- 4Let the chicken rest for a full 5 minutes after roasting so the juices redistribute for tender meat.
- 5For extra browning, broil the sheet pan for 1–2 minutes at the end, watching closely.
Adapt it for your goals.
Low-oil
Use only 1 tablespoon of oil for the dressing and line the pan with parchment — the chicken's own fat will still crisp the skin, and the broccoli will roast with less oil for a lighter meal.
high proteinHigh-protein
Swap the broccoli for an equal weight of cauliflower florets or Brussels sprouts halves, which hold up better to long roasting and add a nutty, caramelized flavor.
jainJain
Omit the garlic and onion family entirely; replace the garlic with a pinch of asafoetida (hing) in the oil for a similar savory depth that is acceptable in Jain cooking.
veganVegan
Substitute the chicken with 4 large portobello mushroom caps or 400g firm tofu (pressed, sliced, and marinated in the dressing) and roast until golden — follow the same timing for mushrooms, or 20 minutes for tofu.
Why this is on our healthy list.
Rich in Vitamin C
Broccoli and lemon juice both supply vitamin C, a key antioxidant that supports immune function and helps the body absorb iron from the chicken.
High-Quality Protein
Chicken thighs provide complete protein with all essential amino acids, supporting muscle repair and satiety.
Good Source of Vitamin K
Broccoli is loaded with vitamin K1, essential for blood clotting and bone health.
Low in Added Sugar
This recipe relies on fresh herbs, citrus, and spices for flavor, with no added sugar — ideal for those monitoring their glucose intake.
Frequently asked questions
Yes, but reduce the initial roasting time to 10 minutes and check for doneness at 165°F; the skinless version won't crisp, so consider a quick broil at the end for browning.
