Garlic Lemon Chicken with Roasted Potatoes and Broccoli topped with Yogurt Parmesan Herb Sauce Recipe
This Garlic Lemon Chicken recipe offers a flavorful, easy-to-make sheet pan meal featuring tender, juicy chicken thighs marinated in a vibrant lemon garlic mixture, roasted alongside baby Dutch potatoes and broccoli. Finished with a creamy yogurt Parmesan herb sauce, it’s a balanced dish perfect for a wholesome dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
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
Main Ingredients
- 1 ½- 2 pounds boneless skinless chicken thighs (breasts can be used 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 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 Oven: Set your oven to 400 degrees F to prepare for roasting the ingredients evenly.
- Prepare Marinade and Marinate Chicken: Combine all lemon garlic marinade ingredients in a large freezer-size sealable bag. Remove 2 tablespoons of the marinade to reserve for the vegetables. Add the chicken thighs to the bag, seal tightly, and coat completely. Let the chicken marinate at room temperature for 20 minutes if cooking immediately, or up to 4 hours in the refrigerator for enhanced flavor.
- Prepare Baking Sheet: Line a large rimmed sheet pan (about 15x21 inches) with foil and spray with cooking spray for easy cleanup and to prevent sticking.
- Arrange Potatoes: Toss the quartered baby Dutch potatoes with 1 tablespoon of the reserved marinade (ensure it has not come into contact with raw chicken) and 1/4 teaspoon salt. Spread potatoes in an even layer on one side of the baking sheet. Place the pan in the preheated oven and roast potatoes for 15 minutes.
- Add Broccoli and Chicken: Remove the baking sheet from the oven after 15 minutes. Push the roasted potatoes to one side. Toss broccoli florets with 1 tablespoon reserved marinade and place next to the potatoes in a single layer. Finally, arrange the marinated chicken thighs in a single layer next to the vegetables.
- Roast Everything Together: Return the sheet pan to the oven and bake uncovered for 17-22 minutes, until chicken thighs reach an internal temperature of 170-175 degrees F (or chicken cutlets reach 165 degrees F) using an instant-read thermometer. Vegetables should be tender and slightly caramelized.
- Make Yogurt Parmesan Herb Sauce: In a bowl, whisk together Greek yogurt (or sour cream), freshly grated Parmesan, chopped parsley, lemon juice, chives, dill, salt, ground cumin, and pepper. Chill until ready to serve as a tangy, creamy complement to the roasted chicken and vegetables.
Notes
- Chicken breasts can be substituted for thighs; adjust cooking time accordingly (often shorter for breasts).
- Marinating chicken at room temperature accelerates flavor absorption but refrigerate if marinating longer than 20 minutes to ensure food safety.
- Using foil and cooking spray on the sheet pan reduces cleanup time.
- An instant-read thermometer ensures perfectly cooked chicken and prevents overcooking.
- The reserved marinade used on veggies must not come in contact with raw chicken to avoid cross-contamination.
- Optional fresh herbs in the sauce add brightness and depth but can be omitted or substituted per preference.