Lemon Garlic Chicken with Roasted Potatoes and Broccoli Recipe

Introduction

This Lemon Garlic Chicken recipe combines tender chicken thighs with bright lemon and savory garlic flavors. Roasted alongside potatoes and broccoli, it’s a complete meal that’s both easy and delicious. A creamy lemon-parsley sauce adds a refreshing finish to the dish.

Ingredients

• 1/3 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 2 teaspoons lemon zest
• 3 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt (divided)
• 1 teaspoon freshly ground black pepper (divided)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin (divided)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sugar
• 1.5 pounds boneless skinless chicken thighs
• 1 pound baby Dutch potatoes, quartered
• 3 cups broccoli florets
• 1 cup Greek yogurt or sour cream
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

1. Step 1: In a large gallon-size zip-top bag, combine olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, 1 teaspoon salt, 1 teaspoon pepper, dried basil, dried oregano, onion powder, paprika, 1/2 teaspoon cumin, dried thyme, and sugar. Seal the bag and gently squish to blend all ingredients.
2. Step 2: Reserve 2 tablespoons of the marinade in a small bowl for the vegetables.
3. Step 3: Add the chicken thighs to the marinade bag, seal it, and turn to coat evenly. Let the chicken marinate for 20 minutes at room temperature.
4. Step 4: Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
5. Step 5: On the baking sheet, toss the quartered potatoes with 1 tablespoon of the reserved marinade and 1/4 teaspoon additional kosher salt. Spread potatoes out in a single layer and bake for 15 minutes.
6. Step 6: While potatoes bake, toss broccoli florets with the remaining tablespoon of reserved marinade.
7. Step 7: Remove the baking sheet from the oven, arrange the broccoli around the potatoes, then place the marinated chicken thighs on the baking sheet. Discard any leftover marinade from the bag.
8. Step 8: Return the baking sheet to the oven and cook for 17 to 22 minutes, until the chicken reaches an internal temperature of 170°F (77°C).
9. Step 9: Meanwhile, in a bowl, mix Greek yogurt (or sour cream), Parmesan cheese, chopped parsley, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/2 teaspoon cumin, and 1/8 teaspoon black pepper until smooth. Chill until ready to serve.
10. Step 10: Let the chicken rest for 5 minutes after removing from the oven. Serve the chicken alongside the roasted potatoes and broccoli, topped with the lemon-parsley sauce.

Tips & Variations

• Use chicken breasts if you prefer leaner meat, adjusting cooking time accordingly.
• Swap broccoli for green beans or asparagus for a different vegetable option.
• Marinate chicken longer, up to 2 hours, for deeper flavor.
• Add a pinch of red pepper flakes to the marinade for a spicy kick.
• For a dairy-free sauce, substitute Greek yogurt with coconut yogurt or omit altogether.

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 lemon-parsley sauce can be kept separately in the fridge for up to 2 days. Stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but tend to dry out more quickly. Reduce cooking time and watch closely to prevent overcooking.

Is it necessary to marinate the chicken for 20 minutes?

Marinating enhances flavor and tenderness, but if you’re short on time, even 10 minutes will still add some zest to the chicken.

Lemon Garlic Chicken with Roasted Potatoes and Broccoli Recipe

Print Recipe

★★★★★

5 from 122 reviews

A flavorful and easy-to-make Lemon Garlic Chicken recipe featuring marinated boneless skinless chicken thighs baked alongside baby Dutch potatoes and broccoli. Served with a tangy Greek yogurt and Parmesan sauce, this dish combines fresh herbs, citrus, and a blend of spices for a delicious and balanced meal perfect for weeknight dinners.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 37 minutes
• Total Time: 52 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

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Marinade and Chicken

• 1/3 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 2 teaspoons lemon zest
• 3 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt (divided)
• 1 teaspoon freshly ground black pepper (divided)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin (divided)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sugar
• 1.5 pounds boneless skinless chicken thighs

Vegetables

• 1 pound baby Dutch potatoes, quartered
• 3 cups broccoli florets

Sauce

• 1 cup Greek yogurt or sour cream
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon ground cumin (from the divided amount)

Instructions

1. Preparation: Gather all ingredients and equipment to ensure smooth cooking. Preheat your oven to 400°F and line a baking sheet with aluminum foil, then spray it with nonstick cooking spray.
2. Make the Marinade: In a large gallon-size zip-top bag, combine the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, 1 teaspoon kosher salt (divided), 1 teaspoon black pepper (divided), dried basil, dried oregano, onion powder, paprika, 1/2 teaspoon ground cumin (divided), dried thyme, and sugar. Seal the bag and squish the ingredients together until well blended.
3. Reserve Marinade: Transfer 2 tablespoons of the marinade into a small bowl to later flavor the vegetables.
4. Marinate the Chicken: Place the chicken thighs into the marinade bag, reseal the bag tightly, and turn it to coat the chicken evenly. Allow the chicken to marinate at room temperature for 20 minutes to absorb the flavors.
5. Prepare Potatoes: On the lined baking sheet, toss the quartered baby Dutch potatoes with 1 tablespoon of the reserved marinade and 1/4 teaspoon kosher salt. Spread the potatoes in a single layer for even cooking. Place the baking sheet in the oven and bake the potatoes for 15 minutes.
6. Prepare Broccoli: While the potatoes bake, toss the broccoli florets with the remaining 1 tablespoon of reserved marinade. After the potatoes have baked for 15 minutes, arrange the marinated broccoli around the potatoes on the baking sheet.
7. Add the Chicken: Remove the chicken from the marinade bag and place the chicken thighs on the baking sheet surrounded by the vegetables. Discard any leftover marinade in the bag to avoid contamination.
8. Bake Everything: Return the baking sheet to the oven and cook for an additional 17 to 22 minutes until the chicken reaches an internal temperature of 170°F and vegetables are tender.
9. Prepare the Sauce: While the chicken and vegetables bake, mix together the Greek yogurt, grated Parmesan cheese, chopped fresh parsley, extra lemon juice, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and remaining 1/2 teaspoon ground cumin in a bowl until smooth. Chill the sauce in the refrigerator until serving.
10. Rest and Serve: Once cooked, remove the baking sheet from the oven and let the chicken rest for 5 minutes to retain juiciness. Serve the chicken with the roasted vegetables and a generous dollop of the chilled lemon-Parmesan yogurt sauce.

Notes

• Use chicken thighs for maximum moisture and flavor. You can substitute with chicken breasts but adjust cooking time accordingly.
• Marinating for longer than 20 minutes is fine – you can chill the chicken up to 2 hours if preferred.
• If baby Dutch potatoes are unavailable, small red or Yukon gold potatoes work well too.
• Be sure to check the internal temperature of the chicken to ensure safe cooking; 170°F is optimal for thighs.
• The sauce can be made ahead and stored in the fridge for up to 2 days.
• For a dairy-free option, substitute Greek yogurt and Parmesan with coconut yogurt and nutritional yeast respectively.
• Save leftover marinade only before adding raw chicken; never reuse marinade that has been in contact with raw meat without boiling.

Keywords: lemon garlic chicken, baked chicken thighs, roasted potatoes and broccoli, Greek yogurt sauce, easy chicken dinner, healthy chicken recipe, one-pan chicken meal