Lemon Garlic Chicken Thighs with Broccoli and Potatoes
A delightful one-pan meal featuring savory chicken, vibrant broccoli, and tender potatoes, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
- 4 chicken thighs (skin-on)
- 2 cups broccoli florets
- 2 cups baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper, to taste
- 1 teaspoon dried thyme (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk together olive oil, minced garlic, lemon juice, salt, pepper, and thyme in a large bowl.
- Add the chicken thighs to the marinade, ensuring they are well coated.
- Arrange the marinated chicken thighs, broccoli florets, and halved baby potatoes on a large baking sheet.
- Drizzle any remaining marinade over the vegetables.
- Roast for 25-30 minutes, until chicken is cooked through and vegetables are tender.
- Remove from the oven and let the chicken rest before serving hot.
Notes
For chicken thighs, you can use bone-in for richer flavor or boneless for quicker cooking. Other vegetables like green beans or carrots may be substituted.