Tired of the weeknight dinner dilemma? You know the one—the endless chopping, the multiple pots bubbling on every burner, and that mountain of dishes staring back at you after an already exhausting day. Between work, school activities, and everything else life throws at you, who has the energy for complicated cooking?
If you’re a busy family looking for delicious, healthy, and fast meals that don’t leave your kitchen looking like a disaster zone, you’re in exactly the right place. Say hello to your new weeknight hero: this incredible One-Pan Lemon Chicken with Potatoes and Broccoli!
This recipe is bright, flavorful, and unbelievably simple to get on the table—with minimal cleanup. We’re talking tender, juicy chicken infused with fresh lemon and garlic, perfectly roasted potatoes with crispy edges, and vibrant broccoli that even the kids will eat. All cooked together on a single sheet pan. One pan. One amazing dinner. One happy family.
Why This One-Pan Lemon Chicken Recipe Is a Game-Changer
As a busy parent myself, I’ve had my fair share of “what’s for dinner?” panic moments. You know those evenings when you open the fridge, stare blankly at its contents, and wonder if cereal counts as a proper family meal.
There was one particularly hectic Tuesday where I had exactly 30 minutes before soccer practice pickup, everyone was starving, and I had zero plan. In desperation, I threw together this simple combination of chicken, potatoes, and broccoli with a bright lemon dressing, hoping for the best.
It was an instant hit. My kids devoured it (even the broccoli!), my husband asked for seconds, and I couldn’t believe how little effort it took. Not only was it unbelievably tasty, but the single pan meant I was out of the kitchen and back to family time in a flash. That Tuesday night dinner became a weekly staple, and now I’m sharing it with you.
Here’s why this recipe works so perfectly for busy families:
Time-Saving: With just about 10 minutes of active prep and the oven doing the rest, you can have dinner ready in under 40 minutes total—most of which is hands-off time.
Minimal Cleanup: One sheet pan equals one thing to wash. That’s it. No juggling multiple pots and pans, no splatters all over the stovetop.
Balanced Meal: Protein, healthy carbs, and vegetables all cooked together on one pan. It’s a complete, nutritious dinner without any additional sides required.
Kid-Friendly Flavors: The bright, zesty lemon is generally a crowd-pleaser, and roasted potatoes and chicken are universally loved. Even veggie-resistant kids tend to gobble up roasted broccoli with crispy edges.
Ingredients You’ll Need
Simple, everyday ingredients that come together beautifully!
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (or chicken breasts)
- 3 tablespoons olive oil, divided
- Juice of 2 lemons (about ¼ cup)
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 teaspoon dried oregano (or Italian seasoning)
- ½ teaspoon paprika (for beautiful color)
- Salt and black pepper to taste
For the Vegetables:
- 1.5 lbs baby potatoes, halved (or quartered if large)
- 4 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
For Serving:
- Fresh parsley, chopped
- Extra lemon wedges
- Red pepper flakes (optional, for heat)
Equipment Needed
Nothing fancy required!
- Large rimmed baking sheet (18×13 inch—the rimmed edge is essential to catch juices!)
- 2 mixing bowls (one for chicken, one for potatoes)
- Sharp knife and cutting board
- Tongs or spatula
- Measuring spoons and cups
That’s it! Basic kitchen equipment you probably already own.
Ingredient Notes and Easy Substitutions
Chicken: Boneless, skinless chicken thighs are my top recommendation—they stay incredibly moist and flavorful even with high-heat roasting. Chicken breasts work great too, but they cook faster and can dry out more easily, so keep a close eye on the internal temperature. For a change, bone-in, skin-on thighs are delicious (adjust cooking time to about 35-40 minutes).
Potatoes: Baby potatoes (red, gold, or a mix) are perfect because they’re already small and just need to be halved. Yukon Golds or red potatoes cut into chunks work equally well. Sweet potatoes are a wonderful alternative for a slightly sweeter, more nutritious twist—just cut them into smaller pieces as they cook faster.
Broccoli: Fresh broccoli florets work best for this recipe. If you only have frozen, thaw and pat very dry first (excess moisture prevents crispiness). Asparagus, green beans, Brussels sprouts, or bell peppers can all be swapped in based on what you have or what’s in season.
Herbs: Dried oregano gives this dish its classic Mediterranean flavor, but Italian seasoning works perfectly. For a different flavor profile, try fresh rosemary or thyme sprigs scattered on the pan.
The Lemon: Please use fresh lemons! Bottled lemon juice just doesn’t deliver the same bright, vibrant flavor. And don’t skip the zest—it’s absolutely essential for that punchy lemon taste.
Step-by-Step Instructions
Follow these simple steps for foolproof, delicious dinner that’ll become a regular in your rotation!
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). While it heats, halve your baby potatoes (quarter any larger ones so everything is roughly the same size). Cut your broccoli into bite-sized florets.
Pro Tip: For perfectly crispy potatoes, cut them into roughly equal, bite-sized pieces. Smaller pieces cook faster and get crispier. Uneven sizes lead to some pieces being burnt while others are still raw.
Step 2: Give the Potatoes a Head Start
Place the halved potatoes on your large baking sheet. Drizzle with 2 tablespoons of olive oil and season generously with salt, pepper, and a pinch of dried oregano. Toss everything together, then spread the potatoes in a single layer, cut-side down.
Roast the potatoes alone for 15 minutes while you prepare the chicken.
Pro Tip: This head start is the secret to perfect crispy potatoes! Since potatoes take longer to cook than chicken and broccoli, giving them extra time in the oven ensures they get tender and beautifully caramelized without overcooking everything else.
Step 3: Marinate the Chicken
While the potatoes are roasting, prepare your chicken. In a mixing bowl, combine the chicken thighs (or breasts) with 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, dried oregano, paprika, salt, and pepper. Toss to coat every piece thoroughly.
Let the chicken marinate in this mixture while you wait for the potatoes—even 10-15 minutes makes a difference!
Pro Tip: Don’t skip the lemon zest! It adds a brighter, more intense lemon flavor than juice alone. The oils in the zest are incredibly aromatic and infuse the chicken with amazing citrus flavor. A microplane zester makes quick work of this, but the fine holes of a box grater work too.
Step 4: Add Chicken and Broccoli to the Pan
After the potatoes have roasted for 15 minutes, remove the pan from the oven. Push the potatoes to one side of the pan (or arrange them around the edges) and nestle the marinated chicken pieces in the center.
In the same bowl you used for the chicken (no need to wash it!), toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Scatter the broccoli around the chicken and potatoes on the pan.
Pro Tip: Don’t overcrowd the pan! Spread everything in a single layer with a little space between pieces. Overcrowding causes ingredients to steam instead of roast, which means soggy instead of crispy. If you’re feeding a larger family, use two sheet pans rather than piling everything onto one.
Step 5: Roast to Perfection
Return the pan to the oven and continue roasting for 18-22 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C), the potatoes are golden and fork-tender, and the broccoli has crispy, charred edges.
Pro Tip: Use an instant-read meat thermometer to check your chicken! This takes all the guesswork out of knowing when it’s done. Insert the thermometer into the thickest part of the chicken—165°F guarantees juicy, perfectly cooked, safe-to-eat chicken every single time.
Step 6: Garnish and Serve
Remove the pan from the oven and let it rest for 2-3 minutes. Garnish with fresh chopped parsley and serve with extra lemon wedges for squeezing over individual portions.
Bring the whole sheet pan to the table for easy, family-style serving!
Pro Tip: A final squeeze of fresh lemon right before eating brightens all the flavors and makes everything taste even more fresh and vibrant. Don’t skip it!
Expert Tips for Perfect One-Pan Lemon Chicken
The Power of Zest: I can’t emphasize this enough—lemon zest is the secret ingredient that takes this dish from good to incredible. The oils in the zest pack way more concentrated lemon flavor than the juice alone.
Don’t Overcrowd the Pan: This is the most common mistake with sheet pan dinners. If your pan is too crowded, everything will steam instead of roast, resulting in soggy vegetables and pale chicken. Use two pans if needed—it’s worth the extra (minimal) cleanup.
High Heat is Your Friend: Roasting at 425°F creates that beautiful caramelization on the potatoes and those irresistible crispy edges on the broccoli. Lower temperatures result in softer, less flavorful results.
Let Potatoes Rest Cut-Side Down: Placing the potato halves cut-side down on the hot pan creates maximum contact with the surface, leading to more caramelization and crispier results.
Storage and Reheating Instructions
Storing Leftovers: This dish keeps beautifully! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: For best results, reheat in a 375°F oven for 10-15 minutes until warmed through—this helps maintain some crispiness. The microwave works in a pinch (cover loosely and heat in 1-minute intervals), but the potatoes and broccoli won’t be quite as crispy.
Meal Prep Tip: This recipe is excellent for meal prep! Divide into individual containers and you have ready-to-go lunches or quick dinners for the next few days.
Delicious Variations to Try
Spicy Kick: Add ½ teaspoon of red pepper flakes to the chicken marinade, or sprinkle them over the finished dish.
Herb Swap: Replace dried oregano with fresh rosemary or thyme sprigs scattered directly on the pan while roasting. The fresh herbs become crispy and incredibly aromatic.
Cheesy Finish: Sprinkle freshly grated Parmesan cheese over everything during the last 5 minutes of cooking for a delicious savory finish.
Seasonal Vegetables: In summer, swap broccoli for zucchini, yellow squash, or cherry tomatoes. In fall, try Brussels sprouts or butternut squash cubes.
Greek-Style: Add kalamata olives, cherry tomatoes, and crumbled feta cheese after roasting for Mediterranean flair.
Honey Lemon: Add 1 tablespoon of honey to the chicken marinade for a sweet-and-tangy twist that kids especially love.
Frequently Asked Questions
Can I use chicken breasts instead of thighs for this recipe?
Yes, absolutely! Chicken breasts work well in this recipe, but be aware that they cook faster and can dry out more easily than thighs. Keep a close eye on the internal temperature and remove them from the oven as soon as they reach 165°F (74°C). You might need to remove the chicken a few minutes before the potatoes are fully done.
How do I prevent my potatoes from being soggy in a one-pan dish?
The keys to crispy potatoes are: give them a head start by roasting alone for 15 minutes before adding other ingredients, avoid overcrowding the pan, ensure your oven is fully preheated to 425°F, and place the potato halves cut-side down for maximum contact with the hot pan.
Can I prepare any part of this recipe ahead of time?
Definitely! You can chop your potatoes and broccoli ahead of time and store them in the refrigerator for up to 2 days. You can also mix the chicken marinade and let the chicken marinate for up to 24 hours in advance—this actually results in even deeper, more developed flavor.
What other vegetables can I add to this one-pan lemon chicken?
This recipe is incredibly versatile! Green beans, asparagus, bell peppers (any color), zucchini, cherry tomatoes, red onion wedges, or Brussels sprouts would all be delicious additions or substitutions. Just adjust cooking times—add softer vegetables like zucchini or cherry tomatoes later in the cooking process.
Is this One-Pan Lemon Chicken with Potatoes and Broccoli healthy?
Absolutely! This recipe is packed with lean protein from the chicken, complex carbohydrates and potassium from the potatoes, and essential vitamins, fiber, and antioxidants from the broccoli. Using olive oil and fresh lemon keeps it light and heart-healthy. It’s a well-balanced, nutritious meal perfect for families who want to eat well without spending hours cooking.
Can I use frozen broccoli?
Fresh broccoli works best for this recipe because it roasts better and gets those delicious crispy edges. If you only have frozen, thaw it completely first and pat it very dry with paper towels. Excess moisture will cause steaming instead of roasting, resulting in softer texture.
Final Thoughts
This One-Pan Lemon Chicken with Potatoes and Broccoli is everything a busy family needs—quick prep, minimal cleanup, and a complete, delicious meal that everyone actually wants to eat. The bright, fresh lemon flavor elevates simple ingredients into something that feels special, while the one-pan method keeps your evening stress-free.
Whether you’re feeding hungry kids after soccer practice, trying to get a nutritious dinner on the table after a long workday, or just want something delicious without the fuss, this recipe delivers. The combination of tender, juicy lemon-garlic chicken, crispy roasted potatoes, and perfectly charred broccoli is truly satisfying in the best way.
So the next time you’re facing the “what’s for dinner?” dilemma, remember this recipe is your friend. One pan, big flavor, happy family.
Happy cooking!
Love quick one-pan dinners? Explore our collection of easy sheet pan recipes perfect for busy weeknights!
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