Description
A perfect weeknight dinner featuring succulent chicken thighs, vibrant broccoli, and zesty lemon flavors, all made easily on one sheet pan.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups broccoli florets
- 4 tablespoons olive oil
- 2 lemons (zested and juiced)
- 4 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper in a large bowl.
- Add the chicken thighs to the bowl and coat them well with the marinade.
- Place the marinated chicken thighs on a sheet pan, skin side up. Add the broccoli florets and drizzle with olive oil, seasoning with salt and pepper.
- Roast everything in the oven for 30-35 minutes, until the chicken reaches 165°F (75°C) and the broccoli is tender.
- Serve hot with the roasted broccoli.
Notes
For deeper flavor, marinate the chicken for at least 30 minutes or overnight. Substitute your favorite vegetables for the broccoli if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 1g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg