Baked Lemon Herb Chicken Thighs with Roasted Broccoli & Potatoes.
This one-pan dinner is exactly the kind of meal that makes eating on a budget feel effortless rather than restrictive. Chicken thighs are tossed in a bright lemon herb marinade with garlic, oregano, and paprika, then roasted alongside broccoli and potatoes until everything is caramelized and tender. Thighs bring more flavor and juiciness than chicken breast for a fraction of the cost, and roasting everything on one sheet pan means cleanup is a breeze. With 40 grams of protein and a solid mix of complex carbs and veggies, this dinner checks every box for a balanced, satisfying plate without requiring any specialty ingredients. It takes about 35 minutes start to finish, most of which is hands-off oven time, so it’s realistic for a weeknight even after a long day. This is the kind of dinner that proves ‘cheap’ and ‘delicious’ aren’t opposites — they can share the same sheet pan.
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Toss potato cubes with half the olive oil, salt, and pepper on a baking sheet.
- Roast potatoes for 10 minutes to get a head start.
- Meanwhile, whisk remaining olive oil with lemon juice, lemon zest, garlic, oregano, and paprika.
- Toss chicken thighs and broccoli florets in the lemon herb mixture.
- Add chicken and broccoli to the baking sheet with the potatoes.
- Roast for 20-25 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender.
- Garnish with fresh parsley if desired and serve hot.
