Lemon n Garlic Chicken & Broccoli Sheet Pan Dinner with Potato Wedges

Prep Time: 20 mins  | Cook Time: 22 mins  | Course: Dinner | Servings: 6

A lemon and garlicky chicken dinner with broccoli and potato wedges all cooked in one easy to bake sheet pan. If you reduce the amount of ingredients/servings you might fit it all on one sheet pan. This chicken has so much flavor! Roasting the lemon changes the flavor making it even more juicy and a delicious finishing touch. 

6 chicken thighs, boneless and skinless

3 cloves garlic, minced

¼ cup olive oil

Juice of 1 lemon

½ tsp salt

Freshly ground pepper

¼ tsp cumin

¼ tsp oregano

¼ tsp chili powder

3 russet potatoes

Olive oil, a drizzle

12 oz broccoli florets

½ a lemon

Salt and pepper

Marinade chicken for 20 minutes or overnight in a gallon ziploc bag with the garlic, olive oil, lemon juice, salt, pepper, cumin, oregano and chili powder. When ready to bake, preheat oven to 425*. Wash and cut the potatoes into wedges and lay them on an oiled sheet pan, drizzle olive oil over the top of the wedges too and season with salt and pepper. Take chicken out of the marinade and place on another sheet pan leaving space for the broccoli. Bake  both sheet pans in the preheated oven for 10 minutes, turn chicken over and add the broccoli and half a lemon cut side down. Bake for another 10-12 minutes, cut a piece of chicken to make sure there’s no pink and it's done throughout. Squeeze the roasted lemon half over the broccoli and season with a bit of salt and pepper. Voila, dinner is served.