One-Pan Lemon Herb Roasted Chicken and Broccoli: Your New Weeknight Favorite!

Introduction

Tired of endless dishes and complicated meal prep? We’ve all been there. Imagine a weeknight dinner so satisfying, so bursting with fresh flavors, and requiring minimal cleanup. Enter our One-Pan Lemon Herb Roasted Chicken and Broccoli. This recipe is designed to be your new go-to, transforming simple ingredients into a delicious, wholesome meal with the magic of your oven.

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Why You’ll Love This Recipe

This recipe is a game-changer for busy home cooks. It delivers incredible flavor with minimal effort, featuring tender, juicy chicken and perfectly roasted, slightly crisp broccoli, all infused with bright lemon and aromatic herbs. The best part? Everything cooks on a single sheet pan, meaning less time scrubbing and more time enjoying your delicious creation. It’s healthy, satisfying, and incredibly easy to customize.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
• 1 large head of broccoli (about 2 lbs), cut into bite-sized florets
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 lemon, thinly sliced (optional, for roasting)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
2. In a large bowl, combine the olive oil and fresh lemon juice. Add the dried oregano, thyme, garlic powder, onion powder, salt, and pepper. Whisk together to create the marinade.
3. Add the chicken pieces to the bowl and toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the broccoli.
4. Add the broccoli florets to the same bowl (no need to wash it). Toss the broccoli in the remaining marinade until well coated.
5. Arrange the marinated chicken pieces in a single layer on one side of the prepared baking sheet. Place the coated broccoli florets on the other side of the baking sheet. If using, tuck the lemon slices amongst the chicken and broccoli.
6. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the broccoli is tender-crisp and slightly charred at the edges. Cooking time may vary slightly depending on the size of your chicken pieces and broccoli florets.
7. Remove from the oven. Garnish with fresh chopped parsley before serving.

Tips

• Ensure your chicken and broccoli are cut into similar sizes for even cooking.
• Don’t overcrowd the baking sheet; use two if necessary to allow for proper roasting and browning.
• For crispier broccoli, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
• Adjust the herbs and spices to your liking. Smoked paprika or a pinch of red pepper flakes can add a nice kick.

Serving Suggestions

• Serve hot directly from the pan.
• Excellent served over a bed of quinoa, rice, or your favorite grain.
• A dollop of Greek yogurt or a sprinkle of feta cheese can add extra flavor.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQ

Can I use chicken breasts instead of thighs? Yes, chicken breasts work well, but be mindful they can dry out faster, so adjust cooking time accordingly.

What other vegetables can I roast with this? Bell peppers, zucchini, asparagus, or red onion are great additions.

How do I know when the chicken is cooked? Use a meat thermometer; it should read 165°F (74°C) in the thickest part.

Nutrition Information

• Calories: 350 kcal
• Protein: 30g
• Fat: 20g
• Carbohydrates: 15g

One-Pan Lemon Herb Roasted Chicken and Broccoli: Your New Weeknight Favorite!

Discover the easiest and most flavorful way to make broccoli and chicken with this simple one-pan roasted recipe. Perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Chicken

Calories: 350

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1.5-inch pieces
• 1 large head of broccoli about 2 lbs, cut into bite-sized florets
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1 lemon thinly sliced (optional, for roasting)
• Fresh parsley chopped (for garnish)

Method

 

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
2. In a large bowl, combine the olive oil and fresh lemon juice. Add the dried oregano, thyme, garlic powder, onion powder, salt, and pepper. Whisk together to create the marinade.
3. Add the chicken pieces to the bowl and toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the broccoli.
4. Add the broccoli florets to the same bowl (no need to wash it). Toss the broccoli in the remaining marinade until well coated.
5. Arrange the marinated chicken pieces in a single layer on one side of the prepared baking sheet. Place the coated broccoli florets on the other side of the baking sheet. If using, tuck the lemon slices amongst the chicken and broccoli.
6. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the broccoli is tender-crisp and slightly charred at the edges. Cooking time may vary slightly depending on the size of your chicken pieces and broccoli florets.
7. Remove from the oven. Garnish with fresh chopped parsley before serving.

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