Lemon garlic chicken thighs with roasted broccoli and baby potatoes

Lemon Garlic Chicken Tray

Name: Lemon Garlic Chicken Tray
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 16 pieces bone-in chicken thighs; 3 lb baby Yukon gold potatoes; 2 lb broccoli crowns; 4 whole fresh lemons; 12 cloves garlic cloves; 0.5 cup extra-virgin olive oil; 2 tbsp dried oregano; 2 tbsp kosher salt; 1 tbsp black pepper

Bright citrus thighs with roasted broccoli and baby potatoes for eight

Prep: 20 min
Cook: 35 min
Serves 8
Difficulty: easy

Bone-in chicken thighs roast on a half-sheet with lemon, garlic, broccoli, and halved baby potatoes. The pan juices become a simple finishing sauce at the line.

Why crews like it: High-protein comfort without heavy cream. Everything finishes on one tray, portions fast, and reheats cleanly on the next shift.

685Cal

77gProtein

42gCarbs

23gFat

Ingredients

16 pieces bone-in chicken thighs
3 lb baby Yukon gold potatoes
2 lb broccoli crowns
4 whole fresh lemons
12 cloves garlic cloves
0.5 cup extra-virgin olive oil
2 tbsp dried oregano
2 tbsp kosher salt
1 tbsp black pepper

Instructions

Heat oven and prep pans: Heat oven to 425°F. Line two half-sheet pans with parchment. Pat chicken dry so skin crisps instead of steaming in the oven.
Build the lemon garlic marinade: Whisk olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper until emulsified and fragrant.
Season chicken and vegetables: Toss thighs with half the marinade until coated. Toss potatoes and broccoli with remaining marinade until glossy and evenly seasoned.
Roast until chicken is done: Arrange thighs skin-side up with potatoes around edges and broccoli in gaps. Roast 32–38 minutes until internal temp hits 165°F and skin is golden.
Rest and serve from the tray: Rest pans 5 minutes. Spoon pan juices over portions at the line. Chicken should feel firm with clear juices, not pink at the bone.

Tonight's spread

Warm whole-wheat pita with tzatziki for scooping pan juices.
Simple arugula salad with shaved parmesan and lemon vinaigrette.

Hall tips

Dry thighs thoroughly—wet skin never crisps on a crowded hall tray.
Rotate pans top to bottom halfway for even browning in a busy oven.
Add lemon slices only for the last 10 minutes so they caramelize, not burn.

Substitutions

Swap broccoli for green beans or asparagus in season.

Meal prep

Marinate thighs up to 24 hours. Chop veg the night before in labeled bins. Hold finished trays at 170°F up to 90 minutes. Station: Split two half-sheet pans so thighs char instead of steam across eight portions. Station: Rest trays 5 minutes before portioning so juices redistribute into the meat. Station: Line a sheet pan with foil under the serving tray for fast post-meal cleanup.