One-Pan Lemon Garlic Chicken with Potatoes and Broccoli
This one-pan lemon garlic chicken meal pairs juicy chicken thighs with baby potatoes and tender-crisp broccoli in a tangy sauce.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts) trimmed (thighs stay juicier)
- 1/2 teaspoon kosher salt plus a pinch extra for breasts
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons olive oil or avocado oil for higher smoke point
- 4 garlic cloves minced (about 2 teaspoons; fresh for max aroma)
- Zest and juice of 1 large lemon organic if possible
- 1 pound baby potatoes halved (fingerlings or reds; no peeling needed)
- 12 ounces broccoli florets about 4 cups; fresh is best, frozen works too
Optional
- 2 tablespoons chopped fresh parsley optional garnish
- 1 teaspoon red pepper flakes optional, for a mild kick
Instructions
- Pat chicken pieces dry, sprinkle with salt and pepper, and heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden.
- Remove chicken, tent with foil, and reduce heat to medium. Add remaining oil and garlic; stir for 30 seconds until fragrant.
- Toss potatoes in garlic oil and cook, stirring occasionally, for about 5 minutes until edges brown.
- Nestle chicken back in, pour over lemon juice and zest, and add red pepper flakes if desired. Cover and simmer 8–10 minutes, flipping once, until chicken reaches 165°F.
- Uncover, nestle broccoli florets around chicken and potatoes, and add a splash of water if dry. Cover and steam 4 minutes until bright and tender-crisp.
- Sample a potato and adjust with more salt or pepper if needed.
- Turn off heat, sprinkle with parsley, and let sit for 5 minutes before serving.
- Use a slotted spoon to plate chicken and veggies, and spoon pan juices over top.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. For freezer storage, freeze leftovers on a baking sheet for an hour, then transfer to a freezer bag for up to 2 months.