Sheet Pan Chicken with Lemon and Herbs with Broccoli

Sheet Pan Chicken with Lemon and Herbs with Broccoli

Roasting chicken thighs and broccoli together on one pan yields crispy skin and charred edges.

Total 50 min Makes 4 servings Calories 410/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal

Bone-in chicken thighs roast alongside broccoli florets in a single pan, seasoned with lemon, garlic, and fresh herbs. The high heat crisps the chicken skin while caramelizing the broccoli edges, making this a straightforward weeknight dinner with minimal cleanup.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 pound broccoli florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes

Method

  1. Preheat the oven to 425°F and line a 9x13-inch rimmed sheet pan with foil or parchment.

  2. Pat the chicken thighs dry with paper towels and place them skin-side up on one side of the sheet pan.

  3. In a small bowl, whisk together olive oil, garlic, lemon juice, thyme, rosemary, salt, pepper, and red pepper flakes.

  4. Rub half of the herb oil mixture over the chicken thighs, working it under the skin where possible.

  5. Toss the broccoli florets with the remaining herb oil mixture in a large bowl, then spread them on the empty half of the sheet pan.

  6. Tuck the lemon slices among the chicken and broccoli on the pan.

  7. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part reads 165°F, 30 to 35 minutes.

  8. Remove from the oven and let the chicken rest on the pan for 5 minutes before serving.

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    Sheet Pan Chicken with Lemon and Herbs with Broccoli

    Bone-in chicken thighs roast alongside broccoli florets in a single pan, seasoned with lemon, garlic, and fresh herbs. The high heat crisps the chicken skin while caramelizing the broccoli edges, making this a straightforward weeknight dinner with minimal cleanup.

    50 min 4 servings 410 cal

    Ingredients

    • 4 bone-in, skin-on chicken thighs
    • 1 pound broccoli florets
    • 3 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 lemon, thinly sliced
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon fresh rosemary, chopped
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon red pepper flakes

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch rimmed sheet pan with foil or parchment.

    2. 2

      Pat the chicken thighs dry with paper towels and place them skin-side up on one side of the sheet pan.

    3. 3

      In a small bowl, whisk together olive oil, garlic, lemon juice, thyme, rosemary, salt, pepper, and red pepper flakes.

    4. 4

      Rub half of the herb oil mixture over the chicken thighs, working it under the skin where possible.

    5. 5

      Toss the broccoli florets with the remaining herb oil mixture in a large bowl, then spread them on the empty half of the sheet pan.

    6. 6

      Tuck the lemon slices among the chicken and broccoli on the pan.

    7. 7

      Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part reads 165°F, 30 to 35 minutes.

    8. 8

      Remove from the oven and let the chicken rest on the pan for 5 minutes before serving.