Lemon Garlic Chicken – Easy Sheet Pan Dinner with Potatoes & Broccoli is the perfect solution for busy weeknights when you want something delicious but don’t want to spend hours in the kitchen. This dish features juicy lemon garlic marinated chicken paired with tender potatoes and crunchy broccoli—a delightful combination that will satisfy your taste buds and make your family want seconds! With minimal prep and cleanup, you’ll find this recipe your new favorite go-to for a quick and hearty meal.
Why You’ll Love This Lemon Garlic Chicken – Easy Sheet Pan Dinner with Potatoes & Broccoli
This recipe not only delivers on taste but also brings several benefits to your table:
- Quick and Easy: With everything cooked on one pan, you can have dinner ready in about 30 minutes!
- Healthy and Nutritious: Packed with protein and veggies, this dish is both filling and good for you.
- Family-Friendly: The flavors are mild yet satisfying, making it a hit even with picky eaters.
- Minimal Cleanup: Simply toss everything onto a sheet pan and enjoy your evening without the fuss of many dirty dishes.
- Versatile: You can easily customize the vegetables and seasonings to suit your family’s tastes.
Ingredients You’ll Need
Gathering the right ingredients is key to the success of this dish. Here’s what you’ll need:
- 4 chicken breasts
- 2 cups baby potatoes, halved
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon (juice and zest)
- Salt and pepper, to taste
- Optional: Fresh parsley for garnish
Ingredient Notes & Substitutions:
- Chicken Breasts: Skinless chicken breasts are lean and cook quickly, but you can use thighs for a juicier option. If you’re looking for a lighter meal, swap out chicken for firm tofu!
- Baby Potatoes: These small potatoes are convenient and add a lovely texture. You can substitute with regular potatoes; just cut them into small pieces for even cooking.
- Broccoli: Fresh is best, but if you’re in a pinch, frozen broccoli works too—just be sure to thaw and drain it before adding it to the pan.
How to Make Lemon Garlic Chicken – Easy Sheet Pan Dinner with Potatoes & Broccoli Step-By-Step
- Preheat your oven to 425°F (220°C). This ensures your chicken and veggies roast perfectly.
- Pro Tip: A hot oven creates a nice caramelization on your chicken and vegetables.
- Marinate the chicken. In a bowl, combine olive oil, minced garlic, lemon juice, and zest. Add your chicken breasts, season with salt and pepper, and let it marinate while you prep the veggies.
- Pro Tip: The longer you can marinate (up to 2 hours), the more flavorful your chicken will be.
- Prep the potatoes. Toss halved baby potatoes with a tablespoon of olive oil, salt, and pepper in a separate bowl.
- Pro Tip: Parboiling the potatoes for 5 minutes before roasting will make them extra tender!
- Arrange on a sheet pan. Spread the marinated chicken and potatoes across a large baking sheet. It’s important not to overcrowd the pan so that everything roasts evenly.
- Pro Tip: Place the chicken in the center and the potatoes around it—this helps capture more flavor as they cook.
- Roast in the oven for about 15 minutes. After 15 minutes, add the broccoli to the pan and toss everything together.
- Pro Tip: Don’t add the broccoli too early; it cooks faster than the chicken and potatoes.
- Continue cooking for another 10-15 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Pro Tip: Use a meat thermometer for best results—this helps avoid dry chicken!
- Garnish and serve! Remove from the oven, sprinkle with fresh parsley, and serve warm.
- Pro Tip: Drizzle a little extra lemon juice before serving for a fresh burst of flavor.
Serving Suggestions
This sheet pan dinner is flavorful on its own, but here are some creative ways to serve it up:
Perfect Pairings:
- Enjoy with a crisp green salad for a lighter meal.
- A glass of chilled white wine, like Sauvignon Blanc, complements the lemon flavor beautifully.
Occasions:
- Ideal for busy weeknight dinners, but it’s also impressive enough for casual weekend gatherings.
- Perfect for meal prep—cook once, enjoy twice!
Presentation Tips:
- Serve directly on the sheet pan for rustic charm.
- Plate the chicken with potatoes and broccoli, and sprinkle with fresh herbs for a pop of color.
Storage and Reheating Tips
Refrigerator:
- Store leftovers in an airtight container for up to 3 days.
Freezer:
- This dish can be frozen for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating:
- Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes for best results. You can also microwave in short intervals, but this may affect the texture.
Tips for Success
- Do Use Fresh Ingredients: Fresh garlic and lemon make a noticeable difference in flavor.
- Don’t Crowd the Pan: Overcrowding can lead to steaming instead of roasting, resulting in soggy vegetables.
- Do Adjust Cooking Times: Depending on your oven, you may need to adjust cooking times slightly.
- Don’t Skip the Marinade: Even a short marinating time enhances the chicken’s flavor.
- Do Experiment with Veggies: Feel free to swap in your favorite vegetables like bell peppers or green beans!
Recipe Variations
- Make it Spicy: Add 1 teaspoon of red pepper flakes to the marinade for a kick!
- Make it Vegan: Replace the chicken with tempeh or portobello mushrooms, and follow the marinade instructions.
- Herbed Variation: Add a teaspoon of dried herbs like oregano or thyme for an extra layer of flavor.
- Add a Creamy Sauce: Drizzle with a homemade yogurt sauce or a light cream sauce for richer taste.
Frequently Asked Questions (FAQ)
Q: Can I use frozen chicken for this recipe?
A: You can, but it’s best to thaw the chicken before marinating to ensure even seasoning and cooking.
Q: My chicken came out dry; what did I do wrong?
A: Overcooking is the primary culprit! Use a meat thermometer to check for doneness, and remember that chicken continues to cook slightly after being removed from the oven.
Q: Can I use different vegetables?
A: Absolutely! Feel free to swap in any of your favorite vegetables that roast well, such as carrots, Brussels sprouts, or zucchini.
Q: Is this recipe gluten-free?
A: Yes, all of the ingredients listed are gluten-free, making it suitable for those with gluten sensitivities.
Q: How do I know when the chicken is done?
A: The safest way is to use a meat thermometer. The chicken is fully cooked when it reaches 165°F (75°C) internally.