Garlic and Lemon Roasted Chicken Thighs with Roasted Potatoes and Steamed Broccoli
Succulent chicken thighs roasted until golden and crispy, infused with pungent garlic, bright lemon, and aromatic herbs for a deeply flavorful and comforting meal. Served alongside tender roasted potatoes and fresh steamed broccoli for a complete, satisfying dinner that comes together in under 30 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- American
Ingredients
- 8piecesChicken thighs, bone-in, skin-on
- 12clovesGarlic, minced
- 2wholeLemon, 1 juiced, 1 sliced into rounds
- 4tbspOlive oil
- 1.5tspSalt
- 1tspBlack pepper, freshly ground
- 2tspDried oregano
- 1tspDried thyme
- 1.5lbsRed potatoes, cubed into 1-inch pieces
- 1lbFresh broccoli florets, cut into florets
- 2cupsWater
Step-by-Step
- 1
Preheat oven to 425°F. Pat chicken thighs dry with paper towels and place on a large rimmed baking sheet. In a small bowl, combine minced garlic, lemon juice, olive oil, salt, black pepper, oregano, and thyme to create a paste.
5m425°F - 2
Rub the garlic-lemon mixture evenly over all sides of the chicken thighs, ensuring they are well coated. Arrange lemon slices on top of and around the chicken pieces.
3m - 3
Toss the cubed potatoes with 1 tablespoon of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Arrange potatoes around the chicken thighs on the same baking sheet, distributing them in a single layer.
2m - 4
Place the baking sheet in the preheated oven and roast for 20-22 minutes, until chicken skin is golden brown and internal temperature reaches 165°F at the thickest part of the thigh.
22m425°F - 5
While the chicken and potatoes roast, bring 2 cups of water to a boil in a large pot with a steamer basket. Add broccoli florets to the steamer basket, cover, and steam for 5-6 minutes until bright green and tender-crisp.
6mhigh heat - 6
Remove the baking sheet from the oven and check that chicken is cooked through. Transfer chicken thighs and roasted potatoes to serving plates.
2m - 7
Drain the steamed broccoli and divide among the serving plates. Drizzle any pan juices from the baking sheet over the chicken and potatoes.
2m - 8
Serve immediately while hot, with extra lemon wedges on the side for additional brightness if desired.
1m