Sheet Pan Lemon Herb Chicken Thighs and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken Thighs and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Thighs and Broccoli

Oven-roasted chicken thighs and crisp-tender broccoli florets seasoned with zesty lemon and aromatic herbs for a vibrant, golden-brown finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

532kcal
Protein
42.7g
Fat
23.7g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz boneless skinless chicken thighs

1 cup broccoli florets

1 medium Yukon gold potato

1 tsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Scrub the Yukon gold potato and dice it into uniform 1/2-inch cubes to ensure they roast at the same rate as the chicken.

  • 3

    Chop the broccoli into bite-sized florets and finely mince the garlic clove.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

  • 5

    Place the chicken thighs, diced potatoes, and broccoli florets on the prepared sheet pan and drizzle the lemon-herb marinade over the top, tossing well to coat every piece.

  • 6

    Spread the ingredients out into a single layer and roast for 25 to 30 minutes until the chicken is cooked through and the potatoes are fork-tender and slightly crisp.

Sheet Pan Lemon Herb Chicken Thighs and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken Thighs and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Thighs and Broccoli

Oven-roasted chicken thighs and crisp-tender broccoli florets seasoned with zesty lemon and aromatic herbs for a vibrant, golden-brown finish.

NUTRITION

532kcal
Protein
42.7g
Fat
23.7g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz boneless skinless chicken thighs

1 cup broccoli florets

1 medium Yukon gold potato

1 tsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Scrub the Yukon gold potato and dice it into uniform 1/2-inch cubes to ensure they roast at the same rate as the chicken.

  • 3

    Chop the broccoli into bite-sized florets and finely mince the garlic clove.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

  • 5

    Place the chicken thighs, diced potatoes, and broccoli florets on the prepared sheet pan and drizzle the lemon-herb marinade over the top, tossing well to coat every piece.

  • 6

    Spread the ingredients out into a single layer and roast for 25 to 30 minutes until the chicken is cooked through and the potatoes are fork-tender and slightly crisp.