Sheet-Pan Lemon-Pepper Chicken with Broccoli & Potatoes

This Sheet-Pan Lemon-Pepper Chicken with Broccoli & Potatoes recipe is quick and easy for busy weeknights, while being elevated enough for weekend guests. Juicy, protein-rich chicken thighs soak up the garlicky lemon-pepper Dijon dressing, which also doubles as a coating for the vegetables. The potatoes gain a golden-brown hue, while the broccoli develops a slight char from roasting, pulling out its natural sweetness. Each plate gets a drizzle of quick sauce made from lemon, Dijon and pan juices, while a light hit of crushed red pepper adds an optional finishing hint of heat. Keep reading for our expert tips, including how to ensure you’re roasting your veggies and not steaming them in the oven.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• To ensure even browning, avoid overcrowding the pans. Proper spacing promotes caramelization instead of steaming.
• For crispier potatoes, move them to the top rack for the last 5 minutes of roasting, while shifting the chicken to the lower rack.
• If you prefer boneless, skinless chicken breasts over thighs, you may need to increase the cooking time. Chicken breasts are done when an instant-read thermometer inserted in the thickest part registers at least 165°F.
• You can substitute cauliflower, Brussels sprouts or green beans for broccoli.

Nutrition Notes

• Chicken thighs bring their muscle-building protein to this dish. And while chicken thighs have a bit more saturated fat than their breast counterparts, it helps them stay moist throughout the cooking process. They also provide essential nutrients, including selenium, which plays a role in metabolism and thyroid function, and potassium, which helps regulate blood pressure.
• Potatoesespecially with the skin on, offer gut-friendly fiber and resistant starch, which beneficial gut bacteria will eat to produce short-chain fatty acids. SCFAs are crucial for gut health, disease prevention and energy production. Potatoes also add more potassium to this dish.
• Broccoli is loaded with health-promoting nutrients, including fiber, antioxidants and vitamins C, K and folate. Eating broccoli regularly may reduce your risk of heart disease and cancer, as well as lower inflammation and support skin and bone health.
• Olive oil not only helps the veggies gain a beautiful browning, but it also adds heart- and brain-healthy fats to this dish. Olive oil contains powerful antioxidants, and regularly consuming it has been linked with a reduced risk of heart disease, cancer, cognitive decline and osteoporosis.