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This dinner comes together on one sheet pan! Succulent chicken thighs nestled around vibrant, caramelized potatoes and broccoli that is all cooked in a tasty lemon garlic butter. As far as one pan meals goes, this Sheet Pan Lemon Garlic Butter Chicken Dinner is the epitome of ease, flavour, and versatility!
Why You'll Love This Sheet Pan Lemon Garlic Butter Chicken Dinner
- It comes together on one pan! This recipe is SO EASY and all the elements of this dinner are cooked on one sheet pan, which means less dishes to do at the end! Yay!
- You can customize this sheet pan recipe. You can make a different flavour of butter rathe than lemon garlic butter or even switch the type of veggies or protein to roast!
- This Lemon Garlic Chicken Dinner makes awesome leftovers/meal prep! If you live alone or want to make a large batch of this recipe then you can have leftover for a few days! Cook once, eat multiple times! 🙂
Can I use another protein in this recipe?
YES! This recipe calls for chicken legs but feel free whatever protein you desire or have on hand. Other great proteins that would go well with this sheet pan meal:
- Chicken breast
- Drumsticks
- Pork chops
- Steak
- Tofu
- Chickpeas
Side note: depending on the protein you use, you will have to adjust your cooking time. The potatoes will take about 45 minutes and the broccoli will take about 20 minutes to become roasted. Adjust the cooking time so all the elemnts of the sheet pan are done at the same time.
Ingredients Needed
4 Chicken Legs
1 lbs Baby Potatoes
4 Cups Broccoli, chopped
Lemon Wedges, to garnish
Lemon Garlic Butter
3/4 Cup Unsalted Butter, melted
1/4 Cup Olive Oil
4 Cloves Garlic, minced
1 Tablespoon Lemon Zest
1 Lemon, juiced
1 Teaspoon Salt, Pepper, Garlic Powder, Onion Powder, Rosemary, Oregano, Thyme, (each)
1/4 Cup Parsley, minced
2 Tablespoons Fresh Rosemary, minced
How To Make Sheet Pan Lemon Garlic Butter Chicken Dinner
Lemon Garlic Butter
Make the lemon garlic butter by adding melted butter, olive oil, minced garlic, lemon zest, lemon juice, rosemary, HALF of the parsley and spices to a bowl. Use a spoon to mix the butter together until it is well combined.
Chicken
Preheat oven to 415 degrees F.
Slice the baby potatoes in half and chop up the broccoli into medium sized florets. Mince the parsley and rosemary very finely. Set the veggies aside for now.
On a parchment or tin foil lined sheet pan, add the chicken legs, skin side down and the baby potatoes. Spread about 3/4 of the lemon garlic butter over the chicken and potatoes. Use your hands to toss each and every side of the chicken and potatoes until the butter is mixed in.
Bake the chicken and potatoes in the oven for about 30 minutes. After 30 minutes, flip the chicken and toss the potatoes around.
Add the broccoli and add the rest of the lemon garlic butter on top of the broccoli onto the sheet pan. Continue to bake for another 25-30 minutes until the broccoli is roasted and the chicken is fully cooked.
Serve this Lemon Garlic Butter Chicken Dinner with lemon wedges and garnish with the remainder of the parsley. Enjoy! 🙂
Equipment & Products Needed
Sheet Pan
Parchment Paper
Dried Rosemary
Notes + Tips for Sheet Pan Lemon Garlic Butter Chicken Dinner
- Use parchment paper or tin foil to line the baking sheet, this will help with clean up and help so nothing sticks to the pan.
- Chop up the potatoes and broccoli into bite sized pieces, this will help them cook more evenly. I cut the baby potatoes in half and the broccoli in bite sized peices.
- Separate the lemon garlic butter between the chicken, potatoes and broccoli. I just tossed evrything on the sheet pan with my hands or a large spoon, most of the butter will go on the chicken and the other part of the butter will go on the potatoes/broccoli.
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Ingredients:
- 4 Chicken Legs
- 1 lbs Baby Potatoes
- 4 Cups Broccoli, chopped
- Lemon Wedges, to garnish
Lemon Garlic Butter
- 3/4 Cup Unsalted Butter, melted
- 1/4 Cup Olive Oil
- 4 Cloves Garlic, minced
- 1 Tablespoon Lemon Zest
- 1 Lemon, juiced
- 1 Teaspoon Salt, Pepper, Garlic Powder, Onion Powder, Rosemary, Oregano, Thyme, (each)
- 1/4 Cup Parsley, minced
- 2 Tablespoons Fresh Rosemary, minced
Instructions:
Lemon Garlic Butter
- Make the lemon garlic butter by adding melted butter, olive oil, minced garlic, lemon zest, lemon juice, rosemary, HALF of the parsley and spices to a bowl. Use a spoon to mix the butter together until it is well combined.
Chicken
- Preheat oven to 415 degrees F.
- Slice the baby potatoes in half and chop up the broccoli into medium sized florets. Mince the parsley and rosemary very finely. Set the veggies aside for now.
- On a parchment or tin foil lined sheet pan, add the chicken legs, skin side down and the baby potatoes. Spread about 3/4 of the lemon garlic butter over the chicken and potatoes. Use your hands to toss each and every side of the chicken and potatoes until the butter is mixed in.
- Bake the chicken and potatoes in the oven for about 30 minutes. After 30 minutes, flip the chicken and toss the potatoes around.
- Add the broccoli and add the rest of the lemon garlic butter on top of the broccoli onto the sheet pan. Continue to bake for another 25-30 minutes until the broccoli is roasted and the chicken is fully cooked.
- Serve this Lemon Garlic Butter Chicken Dinner with lemon wedges and garnish with the remainder of the parsley. Enjoy! 🙂
Video
Nutrition
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