One-Pan Lemon Garlic Chicken & Vegetables
Juicy roasted chicken thighs with caramelized vegetables, all on a single sheet pan for an easy weeknight dinner with almost no cleanup.
Prep: 15 min · Cook: 35 min · Serves: 4
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 red onion, cut into wedges
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 1 lemon (juice + zest)
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Heat the oven to 425°F (220°C).
- Toss the potatoes and onion with 1 tbsp olive oil, salt and pepper; spread on a sheet pan and roast 10 minutes.
- Mix the remaining oil, garlic, lemon juice, zest and oregano. Coat the chicken thighs.
- Push the potatoes aside, add the chicken skin-side up and the broccoli. Pour over any extra marinade.
- Roast 30–35 minutes until the chicken reaches 165°F and the skin is golden. Rest 5 minutes before serving.
Tips
Pat the chicken skin completely dry before adding the marinade — dry skin is the secret to that shatteringly crisp finish.