Garlic Lemon Chicken with Roasted Potatoes and Broccoli Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for roasting the chicken and vegetables.
- 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.
- Prepare Baking Sheet: Line a large sheet pan (approximately 15×21 inches) with foil and spray with cooking spray for easy cleanup.
- 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.
- 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.
- 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).
- 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.
- 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
