Garlic Lemon Chicken with Roasted Potatoes and Broccoli Recipe

Introduction

This Garlic Lemon Chicken recipe is a vibrant, flavorful dish that combines juicy marinated chicken thighs with tender potatoes and fresh broccoli. Finished with a creamy herb sauce, it’s an easy one-pan meal perfect for busy weeknights or casual gatherings.

Ingredients

• 1 ½-2 pounds boneless skinless chicken thighs (see notes for breasts)
• 1 pound baby Dutch potatoes, quartered or halved if very small
• 3 cups broccoli florets
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon Dijon mustard
• 1 teaspoon each: salt, pepper, dried basil, dried oregano, onion powder
• 1/2 teaspoon each: paprika, ground cumin, dried thyme, sugar
• 1 cup Greek yogurt or sour cream
• 1/4 cup finely, freshly grated Parmesan
• 1/4 cup chopped parsley
• 1 tablespoon lemon juice (for sauce)
• 1 tablespoon chopped chives (optional)
• 1 tablespoon minced dill (optional)
• 1/4 teaspoon each: salt, ground cumin (for sauce)
• 1/8 teaspoon pepper (for sauce)

Instructions

1. Step 1: Preheat your oven to 400 degrees F.
2. Step 2: In a large freezer-size sealable bag, combine the olive oil, garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, dried oregano, onion powder, paprika, ground cumin, dried thyme, and sugar to make the Lemon Garlic Marinade. Remove 2 tablespoons of this marinade and set aside for the vegetables.
3. Step 3: Add the chicken thighs to the remaining marinade in the bag. Seal and turn to coat evenly. Let the chicken marinate at room temperature for 20 minutes, or up to 4 hours in the refrigerator.
4. Step 4: Line a large sheet pan with foil and spray with cooking spray for easy cleanup.
5. Step 5: Toss the quartered potatoes with 1 tablespoon of the reserved marinade and ¼ teaspoon salt until evenly coated. Spread them in an even layer on one side of the sheet pan. Bake in the oven for 15 minutes.
6. Step 6: Remove the pan from the oven. Push the potatoes to one side. Toss the broccoli with the remaining 1 tablespoon reserved marinade and spread in a single layer next to the potatoes. Arrange the marinated chicken thighs in a single layer beside the vegetables.
7. Step 7: Bake uncovered at 400 degrees F for 17 to 22 minutes, or until chicken thighs reach 170-175 degrees F on an instant-read thermometer (cutlets should reach 165 degrees F).
8. Step 8: While the chicken bakes, whisk together the Greek yogurt or sour cream, Parmesan, parsley, lemon juice, chives (if using), dill (if using), salt, ground cumin, and pepper to make the Yogurt Parmesan Herb Sauce. Refrigerate until ready to serve.

Tips & Variations

• For a lighter option, substitute chicken breasts and bake until they reach 165 degrees F for perfect doneness.
• Use a meat thermometer to avoid overcooking and keep the chicken juicy.
• Add other vegetables like asparagus or carrots for variety.
• The Yogurt Parmesan Herb Sauce pairs well with other roasted meats or as a dip for fresh vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The herb sauce can be kept separate and added fresh when serving for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used. Adjust baking time and cook until the internal temperature reaches 165 degrees F to ensure they are fully cooked but still juicy.

What if I don’t have Greek yogurt or sour cream for the sauce?

You can substitute with mayonnaise or a mixture of cream cheese and a little milk to achieve a creamy texture. The flavor will be slightly different but still delicious.

Garlic Lemon Chicken with Roasted Potatoes and Broccoli Recipe

Print Recipe

★★★★★

4.8 from 81 reviews

This Garlic Lemon Chicken recipe features juicy boneless skinless chicken thighs marinated in a zesty lemon garlic blend, roasted alongside tender baby Dutch potatoes and vibrant broccoli. The dish is complemented by a creamy Yogurt Parmesan Herb Sauce, making for a well-balanced, flavorful, and easy sheet-pan meal perfect for weeknights or meal prep.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 37 minutes
• Total Time: 52 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Lemon Garlic Marinade

• 1/3 cup olive oil
• 3 cloves garlic, minced
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sugar

Protein and Vegetables

• 1 ½ – 2 pounds boneless skinless chicken thighs (can substitute breasts)
• 1 pound baby Dutch potatoes, quartered or halved if small
• 3 cups broccoli florets

Yogurt Parmesan Herb Sauce

• 1 cup Greek yogurt or sour cream
• 1/4 cup finely, freshly grated Parmesan
• 1/4 cup chopped parsley
• 1 tablespoon lemon juice
• 1 tablespoon chopped chives (optional)
• 1 tablespoon minced dill (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon pepper

Instructions

1. Preheat the Oven: Set your oven to 400°F (204°C) to prepare for roasting the chicken and vegetables.
2. Prepare the Marinade and Marinate Chicken: In a freezer-size sealable bag, combine all Lemon Garlic Marinade ingredients. Remove 2 tablespoons of this marinade and set aside for tossing the vegetables later. Add the chicken thighs to the rest of the marinade in the bag, seal tightly, and turn to coat evenly. Let the chicken marinate at room temperature for 20 minutes or refrigerate for up to 4 hours for deeper flavor.
3. Prepare Baking Sheet: Line a large sheet pan (approximately 15×21 inches) with foil and spray with cooking spray for easy cleanup.
4. Roast Potatoes: Toss the quartered baby Dutch potatoes with 1 tablespoon of the reserved marinade (that was not in contact with chicken) and ¼ teaspoon salt until well coated. Spread the potatoes in an even layer on one side of the sheet pan. Bake in the oven for 15 minutes at 400°F.
5. Add Broccoli and Chicken: Remove the sheet pan from the oven after 15 minutes. Push the potatoes to one side. Toss broccoli florets with 1 tablespoon of the reserved marinade and ¼ teaspoon salt, and spread alongside the potatoes in a single layer. Place the marinated chicken thighs in a single layer next to the vegetables.
6. Roast Together: Return the sheet pan to the oven and bake uncovered at 400°F for 17-22 minutes, or until the chicken thighs reach an internal temperature of 170-175°F (77-79°C). If using chicken breasts or cutlets, cook until 165°F (74°C).
7. Make the Yogurt Parmesan Herb Sauce: While the chicken and vegetables roast, whisk together the Greek yogurt or sour cream, Parmesan, chopped parsley, lemon juice, optional chives and dill, salt, ground cumin, and pepper until smooth. Refrigerate until ready to serve.
8. Serve: Once cooked, plate the chicken alongside roasted potatoes and broccoli, and serve with the chilled Yogurt Parmesan Herb Sauce for dipping or drizzling.

Notes

• Chicken breasts can be substituted for thighs; cook to an internal temperature of 165°F (74°C).
• Marinating the chicken longer (up to 4 hours) enhances flavor and tenderness.
• Using foil and cooking spray on the baking sheet makes for easy cleanup.
• If broccoli florets are larger, cut into smaller pieces to ensure even roasting.
• Optional herbs like chives and dill in the sauce add a fresh, fragrant touch but can be omitted based on preference.

Keywords: Garlic Lemon Chicken, Sheet Pan Chicken, Roasted Chicken, One Pan Meal, Chicken Thighs, Healthy Chicken Dinner