Sheet Pan Chicken with Lemon and Herbs with Broccoli

This sheet pan chicken dish combines lemon and herbs for a flavorful and easy dinner, served alongside tender broccoli.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 lemon, sliced
• 1 pound broccoli florets
• 3 garlic cloves, minced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix olive oil, salt, pepper, thyme, and rosemary.
3. Add the chicken thighs to the bowl and toss until well coated.
4. Arrange the chicken on one side of a 9" x 13" sheet pan.
5. Place lemon slices on top of the chicken.
6. In the same bowl, add broccoli florets and minced garlic. Toss with residual oil and herbs.
7. Arrange the broccoli on the other side of the sheet pan.
8. Roast in the oven for about 30 minutes, until chicken skin is crispy and browned and broccoli is tender.
9. Ensure chicken juices run clear before serving.
10. Serve with additional lemon wedges if desired.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---