Skip to content

Lemon Garlic Chicken

Servings: 4 | Active Time: 15 minutes | Cook Time: 25–30 minutes

Ingredients

• Chicken Thighs: ~2 lbs (bone-in, skin-on or boneless, as preferred)

Vegetables:

• 1 medium head broccoli, cut into florets • 1 medium head cauliflower, cut into florets

Lemon Garlic Marinade:

• 2 lemons (zest and juice) • 3–4 garlic cloves, minced • 2 tbsp olive oil • 1 tsp dried oregano (or Italian seasoning) • ½ tsp paprika (optional, for color) • Salt and pepper, to taste

Instructions

  1. Preheat Oven: • Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.

  2. Prepare the Marinade: • In a small bowl, whisk together the lemon zest, lemon juice, minced garlic, olive oil, oregano, paprika, salt, and pepper.

  3. Marinate the Chicken:

    • Pat the chicken thighs dry with a paper towel, then place them in a large bowl or resealable plastic bag.

    • Pour about two-thirds of the marinade over the chicken, making sure each piece is coated. Reserve the rest for the veggies. Let marinate for 10–15 minutes (or longer in the fridge if prepping ahead).

  4. Prepare the Vegetables:

    • Toss the broccoli and cauliflower florets in a bowl with the remaining marinade. Spread them evenly on the sheet pan.

  5. Assemble the Sheet Pan:

    • Arrange the chicken thighs on the sheet pan, skin-side up if using bone-in thighs. Nestle the veggies around the chicken.

  6. Roast:

    • Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with crispy edges.

    • For extra crispy skin, broil the chicken for the last 2–3 minutes.

  7. Serve:

    • Plate the chicken thighs with the roasted veggies and garnish with fresh lemon wedges or parsley if desired.

Pro Tips

• Meal Prep: This recipe is great for leftovers. Pack extra chicken and veggies for lunch the next day.

• Substitutions: Use any mix of seasonal veggies if you don’t have broccoli or cauliflower (e.g., carrots, zucchini, or Brussels sprouts).

• Make it Creamy: Add a dollop of plain yogurt or tzatziki on the side for a creamy, tangy touch.