Sheet Pan Lemon Garlic Chicken with Roasted Potatoes, Asparagus and Broccoli
904kcal
Ingredients
- 2 lb chicken thighs skin on, bone in
- 1 lb baby yellow potatoes quartered
- 1 broccoli cut into florets
- 1 bunch asparagus trimmed
- 1 lemon sliced
Lemon Garlic Marinade
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 4 garlic cloves minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme
- ½ tablespoon honey
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- Preheat oven to 400F.
- Add extra virgin olive oil, lemon juice, garlic cloves, Dijon mustard, fresh thyme, honey, salt, and pepper to a medium sized bowl. Whisk together to combine. Reserve ¼ cup marinade for later.
- Add chicken thighs and potatoes to a large bowl and cover with remaining marinade. Toss to cover. Spread on a large baking sheet.
- Bake chicken and potatoes for 25 minutes.
- While the chicken and potatoes are in the oven, toss the asparagus and broccoli in the reserved ¼ cup marinade. Set aside.
- At the 25-minute mark, remove baking sheet from oven and add the asparagus and broccoli. Top with lemon slices. Bake an additional 20 minutes more, or until chicken reaches an internal temperature of 165F.
- Serve hot.
Nutrition
Calories904kcalCarbohydrates38gProtein44gFat66gSaturated Fat14gPolyunsaturated Fat11gMonounsaturated Fat35gCholesterol222mgSodium856mgPotassium1520mgFiber8gSugar7gVitamin A1252IUVitamin C182mgCalcium130mgIron4mg
Notes
You can use other cuts of chicken including boneless, skinless chicken thighs, chicken breasts or drumsticks.
For best results, use a meat thermometer to make sure the chicken is cooked completely.