Sheet Pan Lemon Chicken Thighs with Roasted Broccoli and Carrots

Bone-in chicken thighs roast alongside broccoli and carrots with lemon, garlic, and olive oil for an easy, hands-off dinner. Everything cooks on one pan, the chicken skin crisps up beautifully, and the vegetables soak up all those savory drippings. Bright, simple, and deeply satisfying.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
40 minutes
Total time
50 minutes

Ingredients

  • 6 thighs (about 2½ lb) Bone-in, skin-on chicken thighs
  • 1 lb Broccoli florets, cut into bite-sized florets
  • 1 lb Carrots, peeled and cut into 1-inch chunks
  • ¼ cup Olive oil
  • 3 tbsp Fresh lemon juice (from about 1½ lemons)
  • 5 cloves Garlic, minced
  • 1½ tsp Dried oregano
  • 1½ tsp Kosher salt
  • ¾ tsp Black pepper, freshly ground
  • 1 medium Lemon, cut into wedges (for serving)
  • 2 tbsp Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a small bowl, whisk together ¼ cup olive oil, 3 tbsp fresh lemon juice, 5 cloves garlic, minced, 1½ tsp dried oregano, 1½ tsp kosher salt, and ¾ tsp freshly ground black pepper until well combined. This is your marinade and coating for everything.
  3. Pat 6 bone-in, skin-on chicken thighs (about 2½ lb / 1.1 kg) dry with paper towels. This helps the skin crisp up. Place them on the prepared baking sheet, skin side up, spacing them out a bit to leave room for the vegetables.
  4. Brush or spoon about half of the olive oil mixture generously over the chicken thighs, making sure to coat the skin well. Set the bowl with the remaining marinade aside.
  5. Scatter 1 lb broccoli florets (450 g), cut into bite-sized pieces and 1 lb carrots (450 g), peeled and cut into 1-inch chunks around the chicken on the baking sheet. Pour the remaining marinade over the vegetables and toss them directly on the pan with your hands or tongs until everything is evenly coated.
  6. Slide the baking sheet into the oven and roast for 35 to 40 minutes, until the chicken skin is golden brown and crispy, the internal temperature of the thickest thigh reaches 175°F (79°C), and the vegetables are tender with caramelized edges. The broccoli should have some charred bits, and the carrots should be fork-tender.
  7. Remove the pan from the oven and let everything rest for 5 minutes. This lets the juices settle in the chicken and makes it easier to serve.
  8. Transfer the chicken and vegetables to a serving platter or individual plates. Squeeze 1 medium lemon, cut into wedges over the top for a bright, fresh hit of citrus. Sprinkle with 2 tbsp chopped fresh parsley if you like.