Description
This Garlic Lemon Chicken recipe is a flavorful and easy sheet pan dinner that combines tender chicken thighs with seasoned baby potatoes and broccoli. The dish is elevated with a zesty lemon garlic marinade and can be served with a creamy Parmesan yogurt herb sauce for added richness.
Ingredients
Units
Scale
Chicken and Veggies
- 1 1/2 – 2 pounds boneless skinless chicken thighs
- 1 pound baby Dutch potatoes, quartered, halved if super small
- 3 cups broccoli florets
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 tsp salt, pepper, dried basil, dried oregano, onion powder
- 1/2 tsp paprika, ground cumin, dried thyme, sugar
Parmesan Yogurt Herb Sauce (Optional, recommended)
- 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 tsp salt, ground cumin
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 400 degrees F. Combine the Lemon Garlic Marinade ingredients in a freezer size sealable bag. Marinate the chicken for 20 minutes.
- Line a large sheet pan with foil. Toss potatoes with reserved marinade and salt. Bake for 15 minutes.
- Add broccoli and chicken. Bake for 17-22 minutes until chicken reaches desired temperature.
- Prepare Yogurt Parmesan Herb Sauce. Refrigerate until serving.
Notes
- You can substitute chicken breasts for thighs if preferred.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg
