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Lemon Garlic Chicken Thighs

Tender chicken thighs roasted with lemon-garlic marinade alongside potatoes and broccoli, served with a tangy yogurt-Parmesan herb sauce.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 1 1/2-2 pounds boneless skinless chicken thighs (see notes for breasts)
  • 1 pound baby Dutch potatoes quartered (halve if very small)
  • 3 cups broccoli florets
  • 1/3 cup olive oil
  • 3 cloves garlic minced
  • 3 tablespoons fresh lemon juice divided (use 2 tbsp in marinade and reserve 2 tbsp total as directed)
  • 2 teaspoons lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt for marinade
  • 1 teaspoon black pepper for marinade
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin plus extra 1/4 tsp for sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sugar
  • 1 cup Greek yogurt or sour cream for sauce
  • 1/4 cup finely grated Parmesan
  • 1/4 cup chopped parsley
  • 1 tablespoon lemon juice for sauce
  • 1 tablespoon chopped chives (optional)
  • 1 tablespoon minced dill (optional)
  • 1/4 teaspoon salt for sauce
  • 1/4 teaspoon ground cumin for sauce
  • 1/8 teaspoon black pepper for sauce

Instructions

  • Preheat the oven to 400°F (200°C).
  • Make the lemon-garlic marinade: whisk together 1/3 cup olive oil, 3 minced garlic cloves, 3 tbsp lemon juice (reserve 2 tbsp aside), 2 tsp lemon zest, 1 tbsp Dijon mustard, 1 tsp each salt, pepper, dried basil, dried oregano, and onion powder, plus 1/2 tsp each paprika, ground cumin, dried thyme, and sugar.
  • Place the marinade in a large resealable bag and remove 2 tablespoons (label as reserved for veggies); add the chicken thighs to the bag, seal, and turn to coat. Let chicken marinate at room temperature 20 minutes or refrigerate up to 4 hours.
  • Line a large sheet pan (about 15×21 inches) with foil and spray with cooking spray.
  • Toss the quartered potatoes with 1 tablespoon of the reserved marinade and 1/4 teaspoon salt, spread into an even layer on one side of the sheet pan, and bake for 15 minutes at 400°F.
  • After 15 minutes, remove the pan. Push the partially cooked potatoes to one side, add the broccoli and toss with the remaining 1 tablespoon reserved marinade, then arrange the broccoli next to the potatoes in a single layer.
  • Arrange the marinated chicken thighs in a single layer on the pan alongside the vegetables.
  • Bake uncovered at 400°F for 17–22 minutes, or until chicken thighs register 170–175°F on an instant-read thermometer (chicken cutlets 165°F).
  • Meanwhile, make the yogurt-Parmesan herb sauce: whisk together 1 cup Greek yogurt or sour cream, 1/4 cup finely grated Parmesan, 1/4 cup chopped parsley, 1 tbsp lemon juice, 1 tbsp chopped chives (optional), 1 tbsp minced dill (optional), 1/4 tsp salt, 1/4 tsp ground cumin, and 1/8 tsp pepper. Chill until ready to serve.
  • When the chicken reaches the target temperature, remove the pan from the oven and let the chicken rest a few minutes before serving with the roasted potatoes, broccoli, and the yogurt-Parmesan herb sauce.

Equipment

  • large resealable bag
  • sheet pan (15×21 inches) lined with foil
  • cooking spray
  • Measuring cups and spoons
  • Knife and cutting board
  • Mixing Bowl
  • Whisk
  • instant-read thermometer (optional)

Notes

  • Use chicken thighs for juicier, more flavorful results.
  • To use chicken breasts, slice into cutlets and pound to even thickness.
  • Choose potatoes of similar size and quarter them to about 1 inch for even cooking.
  • Grease the foil with nonstick spray so veggies don’t stick.
  • Let refrigerated chicken rest 20 minutes at room temperature before cooking.
  • The yogurt sauce is important; use Greek yogurt for tang or sour cream for a milder flavor.