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Lemon Garlic Chicken Thighs

Lemon Garlic Chicken is 5 stars! Easy and delicious, blushing with vibrant citrus, zesty garlic and aromatic herbs. The uber juicy, flavorful chicken can be grilled, cooked in a skillet, OR baked with buttery, golden baby potatoes and crisp-tender broccoli for a complete meal-in-one! Top it all of with guilt free Parmesan Yogurt Herb Dip which readers call a must and so, so good!
Dinner
Prep: 20 min
Cook: 35 min
Servings: 4

Tags

Chicken
Dinner
Sheet Pan
One Pan
Easy
30 Minute Meals
Lemon
Garlic
Herbs
Potatoes
Broccoli
Yogurt Sauce
Parmesan
An image of Lemon Garlic Chicken Thighs

Ingredients

  • 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 EACH salt, pepper, dried basil, dried oregano, onion powder
  • 1/2 tsp 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 tsp EACH salt, ground cumin
  • 1/8 teaspoon pepper

Instructions

  1. Step 1

    Preheat oven to 400 degrees F.

  2. Step 2

    Combine the Lemon Garlic Marinade ingredients in a freezer size sealable bag. Remove 2 tablespoons to use later for the veggies. Add the chicken to the bag, seal, and turn to coat. Let the chicken marinate at room temperature for 20 minutes while you cook the potatoes or up to 4 hours in the refrigerator.

  3. Step 3

    Line a large sheet pan with sides (15×21-inches) with foil and spray with cooking spray for easy cleanup.

  4. Step 4

    Add the potatoes, 1 tablespoon reserved marinade (never touched by the chicken) and ¼ teaspoon salt. Toss until evenly combined then spread into an even layer. Bake potatoes at 400 degrees F for 15 minutes.

  5. Step 5

    After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan. Add the broccoli and toss with 1 tablespoon of the reserved marinade. Push next to the potatoes in a single layer. Add the chicken in a single layer.

  6. Step 6

    Bake uncovered at 400 degrees for 17-22 minutes or until your chicken thighs reach 170-175 degrees F or chicken cutlets reach 165 degrees F on an instant read thermometer.

  7. Step 7

    Meanwhile, whip up the Yogurt Parmesan Herb Sauce by whisking all of the ingredients together. Refrigerate until ready to serve.

Additional Notes

Use chicken thighs for juiciest chicken. Pound chicken breasts to even thickness for even cooking. Use a sealable plastic bag for marinating. Don't over-marinate chicken (4 hours max). Use a rimmed jelly roll pan (15 x 21 inches) for even baking. Don't skip foil for easy cleanup. Grease foil with nonstick spray. Use uniform potatoes (quarter larger ones, halve small ones). Bring chicken to room temperature before cooking. Check doneness with a meat thermometer. Let chicken rest before slicing. Don't skip the sauce! Meal prep: Divide chicken and veggies into containers for on-the-go meals. Storage: Store in airtight container in refrigerator for 4-5 days. To freeze cooked chicken: Cool completely, transfer to airtight container or freezer bag, squeeze out excess air, freeze for 2-3 months. Thaw overnight in refrigerator. To freeze chicken in marinade: Add chicken to marinade, squeeze out excess air, seal, freeze for up to 3 months. Thaw in refrigerator and cook immediately.