Ingredients:

  • 5 lbs boneless, skinless chicken thighs (or breasts), trimmed
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 4 cloves fresh garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large head fresh broccoli, cut into bite-sized florets (about 1 lb)
  • 1 tablespoon olive oil (for broccoli)
  • Salt and pepper (for broccoli, to taste)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 large lemon, cut into wedges (for serving)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the lemon juice, 1/4 cup olive oil, minced garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper to create the marinade.
  3. Add the chicken pieces to the marinade and toss well until fully coated. Set aside to marinate for at least 10 minutes while preparing the broccoli.
  4. Place the broccoli florets on the sheet pan (or in a separate bowl) and toss with 1 tablespoon of olive oil, salt, and pepper.
  5. Arrange the marinated chicken on one half of the prepared sheet pan in a single layer. Spread the seasoned broccoli on the other half, ensuring neither ingredient is overcrowded.
  6. Transfer the sheet pan to the preheated oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender-crisp with slightly charred edges.
  7. Remove the pan from the oven. Sprinkle the dish generously with fresh chopped parsley and serve immediately with fresh lemon wedges.