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Lemon & Garlic Sheet Pan Chicken Thighs


6-8 chicken thighs

2 heads broccoli, cut into florets

Red pepper flakes

For the marinade:

2 cups broth

2 lemons, juiced 

2 tbsp garlic, minced 

Salt & pepper to taste 


Pre-heat oven to 425° F. Whisk together marinade ingredients. Take chicken thighs directly from the packaging to the ziplock bag and add half the marinade to the bag. Refrigerate for at least 15 mins. 

In a large bowl, toss the broccoli with the remainder of the marinade. Mix well to coat. Place broccoli on two parchment paper-lined sheet pans and drizzle the remainder of the marinade over the top. 

Add chicken to another paper-lined sheet pan and place on the top rack of the oven to roast. Chicken will take around 25 - 30 mins to fully cook and develop crispy skin. Add broccoli to oven when you have about 10 mins left, it will roast up quickly on high heat. 

Once chicken is done, remove from oven and baste, baste, baste! Plate with broccoli and top with some red pepper flakes.