One-Pan Lemon Garlic Chicken and Potatoes

Chicken thighs, potatoes, and broccoli roast together on a single sheet pan with a lemon and garlic sauce. This method simplifies cooking and cleanup, making it a practical option for a weeknight meal. If you enjoy one-pan meals, you might also like these sheet-pan eggs with peppers and spinach for breakfast.

The chicken becomes tender while the potatoes develop a creamy interior and a lightly crisped exterior. The sauce, made with olive oil, lemon juice, garlic, and oregano, coats every component. Roasting at a high temperature helps the ingredients to brown.

The potatoes are given a head start in the oven to ensure they become tender by the time the chicken is cooked. Adding broccoli partway through makes this a complete meal without using extra pans.

Ingredients

Makes 4 servings

• 1 1/2 pounds (680 g) baby Yukon Gold potatoes, halved
• 1 1/2 pounds (680 g) boneless, skinless chicken thighs, trimmed of excess fat
• 1 large head broccoli (about 1 pound or 454 g), cut into florets
• 1/3 cup (80 ml) olive oil
• 1/4 cup (60 ml) low-sodium chicken broth
• 1 large lemon, zested and juiced (about 1/4 cup or 60 ml juice)
• 6 cloves garlic, minced
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. Preheat and Prep Potatoes Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, toss the halved potatoes with 1 tablespoon (15 ml) of the olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread them in an even layer and roast for 15 minutes.
2. Prepare the Sauce While the potatoes are roasting, prepare the sauce. In a medium bowl, whisk together the remaining olive oil, chicken broth, lemon zest, lemon juice, minced garlic, dried oregano, and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
3. Coat the Chicken Pat the chicken thighs dry with a paper towel. Place them in a large bowl and pour about half of the prepared sauce over them, tossing to coat thoroughly.
4. Add Chicken to Pan After the potatoes have roasted for 15 minutes, remove the pan from the oven. Push the potatoes to the sides to make room, and arrange the coated chicken thighs in a single layer in the center of the pan.
5. Roast Chicken and Potatoes Return the pan to the oven and roast for 15 minutes.
6. Add and Roast Broccoli In the bowl with the remaining sauce, toss the broccoli florets to coat them. Remove the pan from the oven, add the broccoli around the chicken and potatoes, and return the pan to the oven. Continue to roast for another 15-20 minutes.
7. Check for Doneness The dish is ready when the potatoes are tender, the broccoli is crisp-tender, and the chicken is cooked through. Use an instant-read thermometer to check that the internal temperature of the thickest part of the chicken has reached 165°F (74°C).
8. Rest and Serve Remove the pan from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving directly from the pan.

Food safety: For food safety, cook chicken to a minimum internal temperature of 165°F (74°C) as measured with an instant-read thermometer.

Tips for This Recipe

A few techniques can help with this one-pan dinner and contribute to even cooking and good texture.

• Do not crowd the pan. Use a large, rimmed baking sheet so the chicken, potatoes, and broccoli have enough space. Overcrowding causes the ingredients to steam rather than roast, which prevents browning. If needed, use two pans.
• Ensure uniform sizes. Cut the potatoes into similar-sized halves or quarters. This helps them cook at the same rate. The same principle applies to the broccoli florets.
• Pat the chicken dry. Before coating the chicken in the sauce, patting it dry with paper towels helps the sauce adhere and allows the surface to brown more effectively in the oven.

Swaps and Variations

This recipe can be adapted to different tastes and available ingredients. Here are a few ideas for modifications:

Vegetable Swaps

If you do not have broccoli, other vegetables can be used. Keep in mind they may have different cooking times:

• Asparagus: Trim the ends and add for the last 10 to 12 minutes of roasting.
• Green Beans: Trim them and add for the final 15 to 20 minutes.
• Bell Peppers and Onions: Cut into 1-inch pieces. These can be added with the chicken, as they require a longer roasting time than broccoli.

Herb and Spice Variations

You can change the herbs to suit your preference. Dried rosemary or thyme are good substitutes for oregano. For more warmth, add 1/4 teaspoon of red pepper flakes to the sauce mixture.

Using Different Chicken Cuts

Bone-in, skin-on chicken thighs can also be used. They require a longer cooking time, typically 40 to 50 minutes in total, so you may want to add them to the pan at the same time as the potatoes. The skin can become very crisp. Always confirm doneness with an instant-read thermometer, ensuring the chicken reaches 165°F (74°C).

What to Serve With Lemon Garlic Chicken

Since this dish includes a protein, starch, and vegetable, it can stand alone as a complete meal. If you would like to add a side, a simple green salad with a light vinaigrette offers a fresh contrast. Crusty bread is another option for soaking up the pan juices. Feeding a bigger table? The stovetop-to-oven baked macaroni and cheese makes eight servings.

Storing and Reheating

Store any leftovers in an airtight container in the refrigerator. For best quality, consume within 3 to 4 days. Leftovers should be refrigerated within 2 hours of cooking.

To reheat, place the chicken and vegetables on a baking sheet in an oven preheated to 350°F (175°C) until warmed through. Reheat leftovers to an internal temperature of 165°F (74°C). Reheating in the microwave is also an option, though the oven will better preserve the texture of the roasted ingredients.

This recipe was drafted with AI assistance and checked by our editors for measures, timings and food safety. It has not been through a test kitchen. How our recipes are made.