Lemon-Garlic Chicken with Roasted Potatoes and Broccoli
Mediterranean · 60 mins
A sheet-pan dinner for two with chicken, potatoes, broccoli, lemon, and garlic.
ABy allisong1228
Servings
2
4 pieces Bone-in, skin-on chicken thighs
450 g Baby potatoes, halved
1 piece Broccoli head, cut into florets
2 pieces Lemon
6 clove Garlic
3 tbsp Olive oil
1 tbsp Unsalted butter, melted
1 tsp Dried oregano
1 tsp Smoked paprika
1.5 tsp Kosher salt
0.5 tsp Black pepper
2 tbsp Fresh parsley, chopped (garnish)
Calories
1672 kcal
Protein
70g
Carbs
103g
Fat
110g
Fiber
13g
Sugar
8g
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Prep and Marinate
1. Preheat the oven to 220°C (425°F) with a rack in the middle and line a large rimmed sheet pan with parchment. Zest one lemon and juice it, then mince the garlic cloves. Whisk the lemon zest, lemon juice, garlic, olive oil, melted butter, oregano, smoked paprika, salt and black pepper in a large bowl.
2. Pat the chicken thighs very dry, then toss them in about half of the lemon-garlic mixture, rubbing some under the skin. Add the halved baby potatoes to the remaining mixture and toss to coat.
3. Arrange the potatoes cut-side down on the sheet pan in a single layer, pushing them to the edges. Place the chicken skin-side up in the center. Roast for 20 minutes.
4. Toss the broccoli florets in the bowl to pick up the remaining marinade. Slice the second lemon into rounds. Remove the pan from the oven, scatter the broccoli and lemon slices around the chicken, and roast for another 15 to 20 minutes until the chicken skin is deep golden, the chicken reaches 75°C (165°F) inside, the potatoes are tender and the broccoli edges are charred.
1 piece Broccoli head, cut into florets,
1 pieces Lemon
Rest and Serve
5. Rest the chicken on the pan for 5 minutes, then squeeze a few roasted lemon slices over everything, sprinkle with parsley and serve straight from the pan. Cool leftovers and refrigerate in airtight containers for up to 3 days.
