Name: Sheet Pan Lemon Chicken and Broccoli Dinner
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 8 boneless skinless chicken thighs (approx. 1 ½ lbs.); 1 lb petite gold potatoes (cut into bite sized pieces); 2 T grated parmesan (for the potatoes, more for serving if desired); 1 large head of broccoli, chopped (about 4 cups florets); ½ c olive oil; ⅓ c fresh lemon juice; 1 T lemon zest; 1 T honey; 4-5 garlic cloves minced; 2 T Italian seasoning; 1 tsp sea salt; 1 tsp pepper

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This simple dinner comes together on one pan! Sheet Pan Lemon Chicken and Broccoli along with crispy parmesan potatoes is a complete meal–with such little effort! This dinner recipe is one the whole family will beg for every week!

Lemon herb chicken thighs on white plate with crispy potatoes wedges and broccoli.

Why You Will Love This Sheet Pan Lemon Chicken and Broccoli Recipe:
Recipe Ingredients:
Step-By-Step Instructions:
Recipe Tips
Storage and Reheating:
Ways to Vary This Sheet Pan Lemon Chicken Recipe:
Other Simple Chicken Dinner REcipes:
Sheet Pan Lemon Chicken and Broccoli Dinner Recipe
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Sheet pan dinners are a fan favorite around here–this parmesan crusted chicken sheet pan dinner is one of the top recipes year after year on the site. I felt like we needed a lemon chicken variation around here, and this one is going to be another favorite!

This sheet pan lemon chicken and broccoli is an easy, one pan meal that includes all the lemony, vibrant flavor. Juicy chicken thighs, crispy broccoli and parmesan crusted potatoes–this is going to be weeknight regular!

If you love a good sheet pan meal, try this baked orange chicken, honey garlic chicken thighs or sheet pan fajitas as well!

Why You Will Love This Sheet Pan Lemon Chicken and Broccoli Recipe:

An entire dinner comes together on one pan. Some of my most popular recipes are the meals that come together one one pan–and that is all you need for this easy sheet pan chicken dinner. You can technically do some of the prep work right on the baking sheet for even less mess for easy clean up! Always a win!
Uses simple ingredients that are mainly kitchen staples. Chicken, broccoli, potatoes–classic simple ingredients in our home and we always have everything else on hand, so this is one of the easiest dinners to toss together in a pinch for me.
Easy to vary. We use boneless skinless chicken thighs but you could certainly use chicken breast with some minor tweaks and you can also vary the vegetables if you aren’t up for broccoli–brussels sprouts or green beans are each a great alternative! Vary the herbs and seasoning as well and really make it your own!
Great for meal prep! Make this meal ahead of time and be set for meals for the week. Or marinate the chicken all day and have most of the chopping and recipe prep done to save time–lots of ways to get things done so you are ready when you are hungry!

Sheet pan with cooked lemon chicken thighs, broccoli and quartered potatoes with chopped parsley.

Recipe Ingredients:

chicken: I have gone back and forth on this recipe but landed mainly on skinless boneless chicken thighs versus breasts. I find that thighs are a bit more forgiving when baked and are harder to dry out than chicken breast. If you prefer using boneless skinless chicken breast, make sure they are pounded to similar thickness and don’t pick chicken breasts that are large because they will take much longer to cook.
potatoes: petite gold potatoes for a nice crispy outside and soft tender center. Petite red potatoes or yukon potatoes will both work–just cut into bite sized pieces.
broccoli: fresh broccoli florets are ideal for this recipe as they will cook the best and right along with the chicken simultaneously. I have not tested with frozen broccoli to date.
olive oil: extra virgin olive oil, a good quality oil for optimal flavor
lemon juice/zest: fresh lemon juice is best and you should have one for the zesting as well!
honey: adds a touch of sweet and rounds out the flavor of the lemon while also thickening the marinade slightly.
Italian seasoning: if you don’t have any on hand, you can use a combination of dried basil, oregano, parsley, thyme and rosemary.
sea salt: adjust as desired, but definitely make sure you season the chicken with it if omitting from the marinade.
black pepper: freshly cracked if possible
garlic cloves: freshly minced for the best flavor. I don’t suggest using garlic powder but if you don’t have cloves, you can use about 1 teaspoon of garlic powder
parmesan: grated parmesan cheese for the potatoes–feel free to add it to any other part of the meal or add on top when serving

Step-By-Step Instructions:

Preheat oven and prep ingredients. (See full details below in the recipe card for measurements and times!)
Whisk together the marinade ingredients in a small bowl until combined. You will use some of this for each part of this recipe. I like to set aside about 2 1/2-3 tablespoons for the potatoes and another 3 for the broccoli. Then the remaining marinade will be used for the chicken. You don’t want to dump it all in the raw chicken and then have to pull from there.
Toss about 3 tablespoons of the lemon garlic marinade along with the parmesan and stir to evenly coat the potatoes. Make sure there is oil coated on all sides of all of the potatoes.
Transfer to a large or even an extra large parchment paper lined sheet pan and spread out in a single even layer. Bake for about 20 minutes.

Quartered potatoes with parmesan and oil and seasonings poured over top.

While the potatoes bake, prep the broccoli and chicken. Toss the chopped broccoli with about 2-3 tablespoons of the marinade and then pour remaining marinade (approx. 1/2 cup) over top of the chicken thighs. Toss to evenly coat. *You can allow the chicken to marinate for up to 24 hours if you prefer to prep this in advance and reserve about 1/2 cup of the marinade for the potatoes and broccoli later.
Once the potatoes have roasted for about 20 minutes and are beginning to brown, remove the baking sheet and push the potatoes to one third of the sheet pan.
Add the broccoli and the chicken to the pan, allowing excess marinade to drip off the chicken before adding to the tray. Try to keep everything in a single layer and make sure the chicken is not too close or overlapping. Add some sliced lemon for extra lemon flavor.
Bake for about 25 minutes or until the chicken has reached an internal temperature of 165°F. The amount of time can vary based on the size of your chicken so if your chicken is larger or thick, you may want to add it to a separate tray so it can cook longer. Use a meat thermometer for best results. For reference, my chicken thighs were each about 3 ounces.

Boneless skinless chicken thighs in lemon marinade in glass bowl.

Uncooked chicken thighs and broccoli added to sheet pan with potatoes already partially roasted.

Recipe Tips

For best results, use chicken of similar size. If you have a variety of thicknesses across your pieces of chicken, they will not cook evenly and you will end up with some overcooked chicken and others undercooked. If you have the ability to select your pieces at a butcher shop, that will help keep sizing more uniform.
Use two sheet pans if it feels too crammed. I have a large sheet pan and everything fit just right. If you have an extra large sheet pan, you will have much more space to keep the chicken and veggies from touching which will make for quick and crispier cooking.
For even more luxurious flavor, add this garlic lemon butter sauce when serving! I debated adding this sauce or something similar to the recipe, but didn’t want to complicate things more, but by all means, drizzle this over your chicken and the entire dinner!

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Overhead view of one pan lemon garlic chicken with broccoli and roasted potatoes on white plate.

Storage and Reheating:

To store leftovers, transfer to an airtight container or multiple containers and store in the refrigerator for 3-4 days. You can portion out individual meals into containers for an easy grab and go weeknight dinner or lunch.

If storing this recipe for longer than 4 days, I suggest freezing it. Allow everything to cool completely and then place in a freezer safe container. You can freeze for up to 3 months.

To reheat leftovers, bake in a shallow dish or on a baking sheet at 400°F for about 10-15 minutes. I also LOVE to air fry leftovers at 350°F for about 5-7 minutes.

Ways to Vary This Sheet Pan Lemon Chicken Recipe:

omit the potatoes and serve it with brown rice, rice pilaf or another side you love!
add some crushed red pepper to add a layer or heat
change up the vegetables. No broccoli? No problem! Green beans, asparagus or brussels sprouts also work well!
add freshly chopped basil to the marinade or even some fresh thyme sprigs
chop up some onions to roast as well on the pan
add some paprika to the marinade
give the marinade a touch of tang with about 1-2 teaspoons dijon mustard