Lemon Garlic Chicken
This sheet pan dinner combines juicy chicken thighs with tender potatoes and vibrant broccoli, all infused with a zesty lemon-garlic marinade for a simple yet flavorful meal.
Ingredients
For the Chicken and Marinade
- 1.5-2 pounds boneless skinless chicken thighs
- 1 pound baby Dutch potatoes, quartered
- 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
For the Yogurt Parmesan Herb Sauce
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely 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 (for sauce)
- 1/8 teaspoon pepper (for sauce)
Instructions
Preparation
- Preheat your oven to 400 degrees F.
- In a large freezer-size sealable bag, combine olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, oregano, onion powder, paprika, ground cumin, and sugar for the Lemon Garlic Marinade.
- Set aside 2 tablespoons of the marinade to use later for the vegetables.
- Add the chicken thighs to the bag, seal it, and turn it gently to coat the chicken evenly. Allow the chicken to marinate at room temperature for about 20 minutes.
Cooking
- Line a large sheet pan with foil and spray it with cooking spray.
- Place the quartered potatoes in the sheet pan and drizzle with 1 tablespoon of reserved marinade. Sprinkle with 1/4 teaspoon of salt and toss them to coat.
- Spread the potatoes into a single layer for even roasting and bake for about 15 minutes.
- After 15 minutes, remove the sheet pan from the oven and push the potatoes to one side to make space.
- Add the broccoli florets to the empty side and drizzle them with the reserved marinade. Toss to coat.
- Place the marinated chicken thighs on the pan in a single layer.
- Return to the oven and bake uncovered for 17 to 22 minutes until the chicken is cooked through (170-175 degrees F).
- Prepare the Yogurt Parmesan Herb Sauce by combining Greek yogurt or sour cream, finely grated Parmesan, chopped parsley, lemon juice, chives, dill, salt, and pepper in a mixing bowl. Whisk until smooth.
- Refrigerate the sauce until ready to serve.
Notes
Serve with a side salad or crusty bread. Leftovers can be reheated beautifully. For more flavor, marinate the chicken longer; ensure space between chicken and veggies while roasting.