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 mixture and baked alongside tender baby Dutch potatoes and vibrant broccoli florets. Served with a creamy and tangy Yogurt Parmesan Herb Sauce, this dish combines bright citrus flavors with savory herbs for a wholesome and satisfying meal that’s quick enough for weeknights yet elegant enough for guests.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
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 black 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
Main Ingredients
- 1 ½ – 2 pounds boneless skinless chicken thighs (or chicken breasts as an alternative)
- 1 pound baby Dutch potatoes, quartered or halved if very small
- 3 cups broccoli florets
Yogurt Parmesan Herb Sauce
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely, freshly grated Parmesan cheese
- 1/4 cup chopped fresh 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 black pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken, potatoes, and broccoli together.
- Prepare Marinade and Marinate Chicken: Combine all Lemon Garlic Marinade ingredients in a large freezer-size sealable bag. Remove 2 tablespoons of this marinade to set aside for the vegetables. Add the chicken to the bag, seal well, and turn to coat evenly. Let it marinate at room temperature for 20 minutes or refrigerate for up to 4 hours to deepen flavors.
- Prepare Sheet Pan: Line a large sheet pan with 15×21-inch sides with aluminum foil and spray with cooking spray for an easier cleanup process.
- Cook Potatoes: Toss the quartered baby Dutch potatoes with 1 tablespoon of the reserved marinade (the portion never touched by the chicken) and 1/4 teaspoon salt until evenly coated. Spread the potatoes in an even layer on one side of the sheet pan. Bake at 400 degrees Fahrenheit for 15 minutes to start them softening.
- Add Broccoli and Chicken: Remove the sheet pan from the oven, push the potatoes to one side. Toss the broccoli florets with another tablespoon of the reserved marinade, then add them in a single layer next to the potatoes. Place the marinated chicken thighs in a single layer on the remaining space on the pan.
- Bake Until Done: Return the pan to the oven and bake uncovered for 17-22 minutes. The chicken thighs should reach an internal temperature of 170-175°F (or chicken breasts 165°F) using an instant-read thermometer ensuring safe, juicy meat.
- Make Yogurt Parmesan Herb Sauce: While the chicken bakes, whisk together Greek yogurt, Parmesan, chopped parsley, lemon juice, chives, dill, salt, cumin, and pepper in a bowl until smooth. Refrigerate the sauce until ready to serve alongside the cooked chicken and vegetables.
Notes
- You can substitute chicken breasts for thighs; adjust cooking times accordingly to ensure breasts reach 165°F internally.
- Marinating the chicken longer (up to 4 hours) will deepen the flavor.
- Use fresh lemon juice and zest for the best bright citrus taste.
- For easier cleanup, line your sheet pan with foil and use cooking spray.
- Check doneness of chicken with an instant-read thermometer to avoid overcooking.
- Optional herbs like chives and dill in the sauce can be omitted or swapped based on preference.
Keywords: garlic lemon chicken, baked chicken thighs, sheet pan dinner, roasted broccoli, baby potatoes, yogurt herb sauce, easy chicken recipe
