I do not believe it possible to have too many “one pan” or “sheet pan” meals. And, hey, I may be way off base here. Maybe you’re one of those weirdos that likes to clean a gazillion dishes after making dinner. I’m just not one of those people. If I can fit an entire dinner onto one pan, Imma gonna do it. For today’s edition of Sheet Pan Dinners, let me introduce Lemon Chicken Sheet Pan Dinner which also features roasted broccoli and potatoes. It is all made in under an hour from start to finish and is incredibly delicious.
So one of the many reasons that I am confident that this Lemon Chicken Sheet Pan Dinner is delicious is because I’m not that big of a fan of chicken thighs. I know that probably makes me the weirdo in this instance, but they’re just not my favorite. Now, if you can get a nice crispy skin on a chicken thigh, then sign me up. These chicken thighs have a beautiful crispy skin and have so much flavor thanks to the lemony-garlic rub that’s applied to them. And the lemon gives it a beautiful, fresh brightness. This Lemon Chicken Sheet Pan Dinner is not only completely delicious, but it’s also super easy to throw together. It’s sure to be one of your new favorites that you’ll want to add to your rotation.
Ingredients that you’ll need for Lemon Chicken Sheet Pan Dinner
Chicken Thighs- for best results, use skin-on, bone-in chicken thighs. I have not used another type of chicken for this recipe. However, I think that skin-on, bone-in chicken breasts would be an acceptable alternative. You may need to adjust cooking time, just make sure that it is cooked to 165 degrees.
Yukon Gold Potatoes- these are my favorite potatoes to cook with because they are the easiest and most versatile. You could replace with Russet potatoes if you prefer.
Broccoli- you could replace broccoli with another vegetable that you prefer. If you replace the broccoli with something else, make sure that it has a similar roasting time.
Extra Virgin Olive Oil– you can replace with another oil of your preference.
Lemons- I would only recommend using fresh lemons and lemon juice for this recipe.
Seasonings- for this recipe, you will need garlic powder, onion powder, paprika, Italian seasoning, crushed red pepper flakes, salt, and pepper.
Let me show you how to make this Lemon Chicken Sheet Pan Dinner 👇🏻
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
In a medium-sized bowl, combine 1/2 cup olive oil, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp Italian seasoning, 1/2 tsp crushed red pepper flakes, and 1 tbsp lemon zest. Whisk together until well combined.
In a large bowl, toss 1 1/2 lbs of diced Yukon potatoes with 1/3 of the olive oil mixture. Place the potatoes onto the prepared baking sheet- make sure to spread them out so that they roast evenly. Pop them in the oven and roast for 20-25 minutes.
While the potatoes are getting a head start on roasting…
Season both sides of 4-6 chicken thighs (bone-in, skin-on) with salt, pepper, and paprika. Add a little olive oil to a large skillet over high heat and sear both sides. You don’t want to cook the chicken completely, only crisp up the chicken skin and give the chicken a head start on cooking.
In the same bowl that you tossed the potatoes with the olive oil mixture, add the broccoli and half of what is left of the olive oil mixture. Toss the broccoli until coated in the seasoning.
When the potatoes have roasted for 20-25 minutes and are looking nice and golden, give them a flip with a spatula. Add the broccoli to the sheet pan and then nestle in the chicken thighs, placing them skin-side up. Brush the remaining olive oil mixture over the chicken skin. Place the sheet pan back into the oven for another 20-25 minutes until the broccoli and potatoes are nice and roasted and the chicken is cooked through (must be cooked to 165 degrees).
When everything is cooked to your liking (and to temp), remove the sheet pan from the oven. It’ll look like this 👇🏻
So delicious, right?!
Enjoy!!
Lemon Chicken Sheet Pan Dinner
Ingredients
- 1/2 Cup Olive Oil
- 1 1/2 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Italian Seasoning
- 1/2 Tsp Crushed Red Pepper Flakes
- 1 Tbsp Lemon Zest
- 2 Tbsp Lemon Juice
- 4-6 Chicken Thighs (bone-in, skin-on) seasoned with salt, pepper, and paprika
- 1 1/2 LBS Yukon Gold Potatoes, diced into 1” cubes
- 2 Cups Broccoli Florets
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.In a medium bowl, combine the salt, pepper, garlic powder, onion powder, Italian seasoning, crushed red pepper flakes, lemon zest, and lemon juice. Whisk until well combined.
- In a large bowl, toss the potatoes with 1/3 of the oil mixture until well coated in the seasoning. Spread the potatoes out onto the baking sheet (make sure to spread them apart so they cook evenly). Roast for 20-25 minutes until they are golden and starting to crisp up.
- While the potatoes are roasting, add a little olive oil to a large skillet over high heat. Add the chicken thighs and sear on both sides until the skin is crispy and the chicken has a jumpstart cooking. You don’t want to cook the chicken all of the way through, only get a good sear.
- To the same bowl that you seasoned the potatoes, add the broccoli and half of the remaining oil mixture. Toss the broccoli until well coated.
- When the potatoes have roasted for 20-25 minutes, remove the sheet pan from the oven. Flip the potatoes with a spatula and add the broccoli to the sheet pan. Then nestle the chicken thighs onto the pan as well (skin side up). Brush on the remaining oil mixture.
- Place the sheet pan back into the oven and roast for another 20-25 minutes until the broccoli and potatoes are tender and the chicken is cooked through (cooked to 165 degrees). Remove the sheet pan from the oven and let cool for a few minutes before serving. Enjoy!
Did you make this recipe? Don’t forget to leave it a rating! Thinking about making it? I’d love to hear from you! Please leave your thoughts or questions below in the comment section. (Your email will not be published) Thanks!
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Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.