Introduction

This Garlic Lemon Chicken is a flavorful and easy-to-make dish featuring tender, juicy chicken thighs roasted alongside baby potatoes and broccoli. The bright lemon-garlic marinade and creamy herb sauce create a perfect balance of tangy and savory for a satisfying family meal.

This image shows a large white baking sheet covered with foil holding seven pieces of grilled chicken, each seasoned with herbs and black pepper, arranged on top of round lemon slices. The chicken pieces are light golden brown with a slightly charred texture, and chopped green herbs are sprinkled over them. To the right side of the sheet, there is a thick layer of bright green roasted broccoli florets, slightly crispy on the edges, with a section of halved golden brown roasted baby potatoes above it. Near the top left corner, there is a small white bowl filled with creamy white herb sauce and a brown wooden spoon inside. The baking sheet is placed on a white marbled surface with part of a white and gray striped cloth visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½-2 pounds boneless skinless chicken thighs (or breasts, see notes)
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 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
1 cup Greek yogurt or sour cream
1/4 cup finely, freshly grated Parmesan cheese
1/4 cup chopped parsley
1 tablespoon lemon juice (for sauce)
1 tablespoon chopped chives (optional)
1 tablespoon minced dill (optional)
1/4 teaspoon salt (for sauce)
1/4 teaspoon ground cumin (for sauce)
1/8 teaspoon pepper (for sauce)

Instructions

Step 1: Preheat your oven to 400 degrees F. Prepare a large sheet pan (about 15×21 inches) by lining it with foil and spraying with cooking spray for easy cleanup.
Step 2: In a large freezer-size sealable bag, combine olive oil, garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, dried oregano, onion powder, paprika, cumin, thyme, and sugar to make the lemon garlic marinade. Remove 2 tablespoons of this marinade and set aside for the vegetables.
Step 3: Add the chicken thighs to the marinade bag, seal it, and turn to coat the chicken evenly. Let the chicken marinate at room temperature for 20 minutes or refrigerate for up to 4 hours while you prepare the potatoes.
Step 4: Place the quartered potatoes on the prepared sheet pan. Toss with 1 tablespoon of the reserved marinade and 1/4 teaspoon salt. Spread them out evenly and bake in the oven for 15 minutes.
Step 5: After 15 minutes, remove the pan from the oven. Push the potatoes to one side. Toss the broccoli florets with the remaining 1 tablespoon of reserved marinade and place next to the potatoes in a single layer. Then add the marinated chicken thighs to the pan in a single layer.
Step 6: Return the sheet pan to the oven and bake uncovered for 17-22 minutes. The chicken is done when thighs reach an internal temperature of 170-175 degrees F (breasts 165 degrees F) measured with an instant-read thermometer.
Step 7: While the chicken and vegetables roast, prepare the Yogurt Parmesan Herb Sauce. Whisk together Greek yogurt or sour cream, Parmesan, chopped parsley, lemon juice, chives, dill, salt, cumin, and pepper. Chill until serving.

Tips & Variations

Substitute chicken breasts for thighs but reduce cooking time and ensure they reach 165°F internal temperature for safety.
Use regular potatoes if baby Dutch potatoes aren’t available; just cut into uniform sizes and adjust cooking time accordingly.
For extra crispiness, broil the chicken and veggies for the last 2-3 minutes, watching carefully to prevent burning.
Make the Yogurt Parmesan Herb Sauce a day ahead to let flavors meld and serve chilled for a refreshing contrast.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The yogurt sauce can also be refrigerated separately for up to 3 days; stir before serving.

How to Serve

The image shows a foil-lined tray filled with six pieces of cooked chicken thighs sprinkled with black pepper and herbs, each sitting on round lemon slices, giving the chicken a slightly charred and juicy appearance. To the right side, there are bright green roasted broccoli florets with a slight crisp texture, and above them, golden roasted baby potatoes cut in halves, sprinkled with fresh herbs. A small white bowl with a creamy white sauce sits near the top left corner of the tray with a wooden spoon resting inside it. The entire tray is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts. Because breasts are leaner and cook faster, adjust the cooking time to 17 minutes or until the internal temperature reaches 165°F to avoid drying out.

What can I do if I don’t have fresh herbs for the sauce?

If fresh parsley, chives, or dill aren’t available, you can use dried herbs but reduce the amount to about one-third as dried herbs are more concentrated. Alternatively, omit them for a simpler but still tasty sauce.