Introduction

This Garlic Lemon Chicken recipe is a flavorful and easy sheet-pan meal perfect for busy weeknights. Juicy chicken thighs are marinated in a zesty garlic-lemon blend, roasted alongside tender potatoes and broccoli, then served with a creamy herb sauce. It’s a complete meal with bright, fresh flavors that everyone will love.

Garlic Lemon Chicken with Roasted Potatoes and Broccoli and Herb Yogurt Sauce Recipe - Recipe Image

Ingredients

1 ½-2 pounds boneless skinless chicken thighs (see notes for breasts)
1 pound baby Dutch potatoes, quartered, 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 cheese
1/4 cup chopped parsley
1 tablespoon lemon juice (for the sauce)
1 tablespoon chopped chives (optional)
1 tablespoon minced dill (optional)
1/4 teaspoon each salt, ground cumin (for the sauce)
1/8 teaspoon pepper (for the sauce)

Instructions

Step 1: Preheat your oven to 400 degrees F. Prepare a large sheet pan with sides by lining it with foil and spraying with cooking spray for easy cleanup.
Step 2: In a freezer-size sealable bag, combine olive oil, garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, 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 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.
Step 4: Toss the quartered potatoes with 1 tablespoon of the reserved marinade (that has not touched the chicken) and ¼ teaspoon salt. Spread them evenly on one side of the sheet pan. Bake the potatoes in the preheated oven for 15 minutes.
Step 5: Remove the sheet pan from the oven after 15 minutes. Push the potatoes to one side. Toss the broccoli florets with the remaining 1 tablespoon of reserved marinade and place them next to the potatoes in a single layer. Arrange the marinated chicken thighs on the other side of the pan in a single layer.
Step 6: Return the pan to the oven and bake uncovered for 17-22 minutes. Use an instant-read thermometer to check doneness: chicken thighs should reach 170-175°F, or if using chicken cutlets, 165°F.
Step 7: While the chicken cooks, prepare the Yogurt Parmesan Herb Sauce. In a bowl, whisk together Greek yogurt (or sour cream), Parmesan, parsley, lemon juice, chives (if using), dill (if using), salt, cumin, and pepper. Refrigerate until ready to serve.

Tips & Variations

For a leaner option, substitute chicken thighs with boneless skinless chicken breasts—adjust cooking time to ensure they reach 165°F.
If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
Use Yukon Gold or fingerling potatoes if baby Dutch potatoes are unavailable.
The Yogurt Parmesan Herb Sauce can be made a day ahead to deepen the flavors.
Feel free to swap broccoli for green beans or asparagus depending on seasonal availability.

Storage

Store leftover chicken, potatoes, and broccoli in an airtight container in the refrigerator for up to 3 days. Keep the herb sauce separate in its own container. Reheat the chicken and vegetables gently in the oven or microwave until warmed through. Stir the sauce before serving chilled or at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper marination. Thaw frozen chicken completely in the refrigerator before starting.

What if I don’t have an instant-read thermometer?

You can check doneness by cutting into the thickest part of the chicken to ensure it’s no longer pink inside and juices run clear, but a thermometer provides the most accurate and safe results.

Garlic Lemon Chicken with Roasted Potatoes and Broccoli and Herb Yogurt Sauce Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

This Garlic Lemon Chicken recipe features tender boneless skinless chicken thighs marinated in a bright and zesty lemon-garlic mixture, roasted alongside baby Dutch potatoes and fresh broccoli. Finished with a creamy Yogurt Parmesan Herb Sauce, this one-pan meal combines vibrant flavors with simple preparation for a healthy and satisfying dinner.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 37 minutes
Total Time: 52 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Chicken and Vegetables

1 ½– 2 pounds boneless skinless chicken thighs (see notes for breasts)
1 pound baby Dutch potatoes, quartered, halved if super 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 tsp salt
1 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp sugar

For the 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 tsp salt
1/4 tsp ground cumin
1/8 teaspoon pepper

Instructions

Preheat Oven: Set your oven to 400 degrees Fahrenheit to get it ready for roasting the chicken and vegetables.
Prepare Lemon Garlic Marinade: In a large freezer-size sealable bag, combine olive oil, garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, basil, oregano, onion powder, paprika, cumin, thyme, and sugar. Remove 2 tablespoons of the marinade and set aside for tossing the veggies later. Add the chicken to the bag, seal, and turn to coat the chicken evenly. Allow it to marinate at room temperature for 20 minutes or refrigerate up to 4 hours.
Line Baking Sheet: Line a large sheet pan (15×21 inches) with foil and spray with cooking spray to ensure easy cleanup after roasting.
Roast Potatoes: Place the quartered potatoes in a bowl, toss with 1 tablespoon of the reserved marinade (not touched by chicken) and 1/4 teaspoon salt until well coated. Spread them evenly on one side of the prepared sheet pan. Bake the potatoes at 400°F for 15 minutes to start cooking.
Add Broccoli and Chicken: After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side. Toss broccoli florets with 1 tablespoon of the reserved marinade and place next to the potatoes in a single layer. Arrange the marinated chicken thighs in a single layer next to the broccoli.
Roast All Together: Return the baking sheet to the oven and roast uncovered at 400°F for 17 to 22 minutes, or until the chicken thighs reach an internal temperature of 170-175°F (for breasts or cutlets, cook until 165°F).
Make Yogurt Parmesan Herb Sauce: While roasting, whisk together Greek yogurt or sour cream, grated Parmesan, chopped parsley, lemon juice, chives, dill, salt, ground cumin, and pepper in a bowl. Chill the sauce in the refrigerator until serving.
Serve: Remove the roasted chicken, potatoes, and broccoli from the oven. Serve warm with the creamy Yogurt Parmesan Herb Sauce drizzled over or on the side for dipping.

Notes

You can substitute chicken breasts for thighs; adjust cooking times accordingly to ensure chicken is cooked through.
Marinating the chicken longer in the refrigerator (up to 4 hours) enhances flavor and tenderness.
Use fresh lemon juice and zest for the best bright flavor.
Parmesan cheese can be freshly grated or pre-grated, but freshly grated offers better texture and flavor.
The Yogurt Parmesan Herb Sauce can be customized with your favorite herbs such as dill, chives, or parsley; it also works well as a dip or dressing for the veggies.
Ensure the chicken reaches the recommended internal temperature for safety using an instant-read thermometer.
Line the baking sheet with foil and use cooking spray for easier cleanup.

Keywords: Garlic Lemon Chicken, Roasted Chicken Thighs, Healthy Chicken Dinner, One Pan Chicken and Vegetables, Lemon Garlic Marinade, Yogurt Parmesan Sauce