Sheet Pan Lemon Chicken with Potatoes and Broccoli
2 hrs (mostly marinating)Serves 4
Roasted chicken thighs with potatoes and broccoli on one pan, dressed in a bright lemon-oregano marinade.
| prepPreheat oven to 400°F / 200°C | ||||
| 120 ml olive oil | Combine marinade ingredients | Coat chicken, marinate 30 min–2 hrs | Toss potatoes in reserved marinade, add to pan with chicken | Roast 25–30 min, add broccoli, roast 15–20 min until cooked through |
| zest from 2 lemons | ||||
| juice from 2 lemons | ||||
| 2 teaspoons dried oregano | ||||
| ½ teaspoon dried thyme | ||||
| 3 cloves garlic, minced | ||||
| 1 teaspoon kosher salt | ||||
| ½ teaspoon freshly ground black pepper | ||||
| 900 g chicken thighs | ||||
| 900 g baby Yukon gold potatoes, halved | ||||
| 450 g broccolini or broccoli florets | ||||
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