Introduction

This Garlic Lemon Chicken recipe is a flavorful and easy-to-make meal featuring tender chicken thighs roasted alongside baby potatoes and broccoli. The zesty lemon-garlic marinade pairs perfectly with a creamy yogurt Parmesan herb sauce for a fresh, vibrant dinner that’s sure to please the whole family.

Garlic Lemon Chicken with Roasted Potatoes and Broccoli Recipe - Recipe Image

Ingredients

1 ½ to 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
1/4 cup chopped parsley
1 tablespoon lemon juice
1 tablespoon chopped chives (optional)
1 tablespoon minced dill (optional)
1/4 teaspoon each salt, ground cumin
1/8 teaspoon pepper

Instructions

Step 1: Preheat your oven to 400 degrees F.
Step 2: In a freezer-size sealable bag, combine olive oil, garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, dried oregano, onion powder, paprika, ground cumin, dried thyme, and sugar to make the lemon garlic marinade. Remove 2 tablespoons of this mixture and set aside for the vegetables.
Step 3: Add the chicken thighs to the bag with the remaining marinade, seal, and turn the bag to coat the chicken thoroughly. Let it marinate at room temperature for 20 minutes or up to 4 hours in the refrigerator.
Step 4: Line a large sheet pan with sides (about 15×21 inches) with foil and spray with cooking spray for easy cleanup.
Step 5: Place the quartered potatoes in a bowl, toss them with 1 tablespoon of the reserved marinade (the part that never touched the chicken) and ¼ teaspoon salt. Spread the potatoes evenly on one side of the sheet pan. Bake in the oven at 400 degrees F for 15 minutes.
Step 6: After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side. Toss the broccoli florets with the other tablespoon of reserved marinade, then add them next to the potatoes in a single layer. Arrange the marinated chicken thighs in a single layer on the sheet pan.
Step 7: Return the pan to the oven and bake uncovered for 17–22 minutes, or until chicken thighs reach 170–175 degrees F (for chicken cutlets, 165 degrees F) on an instant-read thermometer, and vegetables are tender.
Step 8: While the chicken and vegetables bake, whisk together the Greek yogurt or sour cream, grated Parmesan, chopped parsley, lemon juice, chopped chives (if using), minced dill (if using), ¼ teaspoon salt, ¼ teaspoon ground cumin, and 1/8 teaspoon pepper to make the Yogurt Parmesan Herb Sauce. Refrigerate until ready to serve.

Tips & Variations

For a leaner option, use boneless skinless chicken breasts; reduce baking time slightly to avoid drying.
Feel free to swap broccoli for green beans or asparagus depending on your preference or season.
Marinating the chicken longer (up to 4 hours) intensifies the lemon-garlic flavor.
Use fresh herbs like dill and chives if available for a brighter sauce, or omit if you prefer simplicity.
Serve this meal with a side of crusty bread to soak up extra sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The herb sauce can be stored separately for up to 3 days and stirred well before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well. Just reduce the baking time slightly and check for an internal temperature of 165 degrees F to avoid overcooking.

How can I make this dish gluten-free?

This recipe is naturally gluten-free as long as you confirm the Dijon mustard and any packaged ingredients do not contain gluten.

Garlic Lemon Chicken with Roasted Potatoes and Broccoli Recipe

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★★★★★

4.9 from 127 reviews

This Garlic Lemon Chicken recipe offers a vibrant, flavorful meal featuring tender boneless skinless chicken thighs marinated in a zesty lemon and garlic blend, paired with roasted baby Dutch potatoes and broccoli. Finished with a creamy Yogurt Parmesan Herb Sauce, this dish is perfect for a wholesome and satisfying dinner.

Author: Bella
Prep Time: 10 minutes
Cook Time: 37 minutes
Total Time: 47 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Chicken and Vegetables

1 ½–2 pounds boneless skinless chicken thighs (or substitute with chicken breasts)
1 pound baby Dutch potatoes, quartered or 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 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

For the 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 black pepper

Instructions

Preheat Oven: Preheat your oven to 400 degrees F (204 degrees C) to prepare for roasting the chicken, potatoes, and broccoli.
Prepare Lemon Garlic Marinade: In a freezer-size sealable bag, combine olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, dried oregano, onion powder, paprika, ground cumin, dried thyme, and sugar to create the marinade. Remove 2 tablespoons of this marinade and set aside for the vegetables.
Marinate Chicken: Add the chicken thighs to the marinade in the sealed bag. Seal the bag and turn it to coat the chicken evenly. Allow the chicken to marinate at room temperature for 20 minutes, or for up to 4 hours in the refrigerator for more flavor.
Prepare Baking Sheet: Line a large sheet pan with sides (approximately 15×21 inches) with foil and spray with cooking spray to ensure easy cleanup.
Roast Potatoes: Toss the quartered baby Dutch potatoes with 1 tablespoon of the reserved marinade (never used on chicken) and 1/4 teaspoon salt until evenly coated. Spread the potatoes in an even layer on one side of the prepared sheet pan. Bake in the preheated oven at 400 degrees F for 15 minutes.
Add Broccoli and Chicken: Remove the sheet pan from the oven after 15 minutes. Push the potatoes to one side of the pan. Toss broccoli florets with 1 tablespoon of the reserved marinade and spread in a single layer next to the potatoes. Place the marinated chicken thighs in a single layer on the remaining space of the sheet pan.
Roast Everything Together: Return the pan to the oven and bake uncovered for 17-22 minutes, or until the chicken thighs reach an internal temperature of 170-175 degrees F (77-79 degrees C) or chicken cutlets reach 165 degrees F (74 degrees C) as checked by an instant-read thermometer. The vegetables should be tender and slightly caramelized.
Prepare Yogurt Parmesan Herb Sauce: While the chicken and vegetables roast, whisk together Greek yogurt or sour cream, grated Parmesan, chopped parsley, lemon juice, chopped chives (if using), minced dill (if using), salt, ground cumin, and black pepper in a bowl. Refrigerate this sauce until ready to serve.
Serve: When everything is cooked, serve the roasted chicken, potatoes, and broccoli with a generous spoonful of the creamy Yogurt Parmesan Herb Sauce on top or on the side.

Notes

You can substitute chicken breasts for thighs but monitor cooking time closely as breasts cook faster and can dry out.
Marinating chicken at room temperature for 20 minutes is sufficient, but longer marination (up to 4 hours refrigerated) will enhance flavor.
Using a food-safe thermometer ensures perfectly cooked chicken for safety and juiciness.
The Yogurt Parmesan Herb Sauce is versatile and can be adjusted with your favorite fresh herbs or omitted for a dairy-free option.
For easier cleanup, lining the baking tray with foil and using cooking spray is recommended.

Keywords: Garlic Lemon Chicken, Roasted Chicken Thighs, Lemon Garlic Marinade, Healthy Chicken Dinner, Yogurt Parmesan Sauce, Sheet Pan Dinner