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Lemon Herb Chicken & Roasted Broccoli - Bright, Simple, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • 1 large head broccoli (or 2 smaller heads), cut into florets
  • 2 lemons (zest and juice)
  • 4 cloves garlic, minced
  • Fresh herbs: 2 tablespoons chopped parsley and 1 tablespoon chopped thyme (or rosemary)
  • Olive oil
  • Honey or maple syrup (optional, for balance)
  • Crushed red pepper flakes (optional)
  • Kosher salt
  • Freshly ground black pepper

Method
 

  1. Prep the oven and pans: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Make the marinade: In a bowl, combine the zest and juice of 1 lemon, 3 tablespoons olive oil, minced garlic, chopped parsley and thyme, 1/2–1 teaspoon salt, and 1/2 teaspoon black pepper. Add a small squeeze of honey if you like a hint of sweetness. A pinch of red pepper flakes adds gentle heat.
  3. Season the chicken: Pat the chicken dry. Add it to the bowl and coat well. If time allows, marinate for 20–30 minutes at room temperature or up to 4 hours in the fridge.
  4. Toss the broccoli: On the sheet pan, toss broccoli florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread into an even layer with space between pieces for better browning.
  5. Add the chicken to the pan: Nestle the chicken on the same sheet pan, leaving some space around each piece. Pour any remaining marinade over the chicken. If the pan looks crowded, use two pans to avoid steaming.
  6. Roast: Place in the oven and roast for 18–25 minutes, depending on thickness. Chicken is done when it reaches 165°F (74°C) in the thickest part. Broccoli should be tender with charred edges.
  7. Finish with lemon: Squeeze the second lemon over everything right out of the oven. Taste and add a pinch of salt if needed. A drizzle of olive oil or a few herb leaves on top is a nice touch.
  8. Rest and serve: Let the chicken rest for 5 minutes. Slice and serve with the roasted broccoli and any pan juices spooned over.