Name: Lemon Garlic Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1½–2 pounds boneless skinless chicken thighs; 1 pound baby Dutch potatoes, quartered; 3 cups broccoli florets; 1/3 cup olive oil; 3 cloves garlic, minced; 3 tablespoons fresh 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; 1 cup Greek yogurt or sour cream; 1/4 cup grated Parmesan; 1/4 cup chopped parsley; 1 tablespoon lemon juice (for sauce); 1 tablespoon chopped chives; 1 tablespoon minced dill; 1/4 teaspoon salt (for sauce); 1/4 teaspoon ground cumin (for sauce); 1/8 teaspoon black pepper (for sauce)

Jump to Recipe

Lemon Garlic Chicken delivers bold citrus flavor, tender roasted meat, and vibrant vegetables in one effortless pan. If you need a dependable weeknight dinner that tastes fresh yet feels comforting, this recipe checks every box. The bright lemon, savory garlic, and warm herbs soak into juicy chicken thighs, while baby potatoes turn golden and broccoli stays crisp-tender. Because everything cooks together, cleanup stays simple. Whether you serve it straight from the oven or drizzle it with a creamy yogurt herb sauce, this Lemon Garlic Chicken transforms basic ingredients into a balanced, flavor-packed meal your family will request again and again.

Story

I started making Lemon Garlic Chicken on busy evenings when I needed dinner to work without constant attention. Over time, it became my reliable go-to because it combines speed with serious flavor. Instead of juggling multiple pans, I rely on one sheet pan and a quick citrus garlic marinade. As the Lemon Garlic Chicken roasts, the aroma of garlic and herbs fills the kitchen, signaling something satisfying is on the way.

What makes this Lemon Garlic Chicken stand out is balance. The acidity from lemon tenderizes the meat while garlic and dried herbs create depth. Meanwhile, the potatoes roast in the flavorful drippings, and broccoli absorbs every drop of savory goodness. Because the ingredients cook together, each bite tastes cohesive. Whenever I serve Lemon Garlic Chicken, everyone appreciates how hearty yet fresh it tastes, especially with a spoonful of yogurt herb sauce on top.

Ingredients

1½–2 pounds boneless skinless chicken thighs
1 pound baby Dutch potatoes, quartered
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 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

Parmesan Yogurt Herb Sauce (Optional)

1 cup Greek yogurt or sour cream
1/4 cup finely grated Parmesan
1/4 cup chopped fresh 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

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 400°F. In a large sealable bag, combine olive oil, garlic, lemon juice, zest, Dijon, and seasonings to create the citrus garlic marinade. Remove two tablespoons for the vegetables before adding the chicken. Seal the bag and coat the chicken thoroughly. Let it marinate at room temperature for 20 minutes.

Line a 15×21-inch sheet pan with foil and spray with cooking spray. Toss quartered potatoes with one tablespoon reserved marinade and a pinch of salt. Spread them evenly and bake for 15 minutes.

Cooking Instructions

After 15 minutes, remove the pan. Push potatoes to one side. Toss broccoli with the remaining reserved marinade and arrange beside the potatoes. Add marinated chicken in a single layer.

Bake uncovered for 17–22 minutes, until chicken thighs reach 170–175°F. For breasts, cook to 165°F. While everything roasts, whisk together the yogurt herb sauce ingredients and refrigerate until serving.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip reserving marinade before adding raw chicken. That simple step prevents cross-contamination. Also, cut potatoes into uniform pieces so they cook evenly. If the chicken comes straight from the refrigerator, allow it to sit at room temperature for 20 minutes before baking. Finally, always spray the foil because vegetables can stick even with oil in the marinade.

Pro Tips for Better Flavor

For maximum juiciness, choose roasted chicken thighs instead of breasts. Their natural fat content keeps them tender and flavorful. If you prefer breasts, slice them into even cutlets and pound lightly for consistent thickness.

Fresh lemon zest makes a noticeable difference, so zest before juicing. Additionally, broil for two minutes at the end if you want extra caramelization. For variety, try grilling or cooking the chicken in a skillet for a flexible healthy chicken dinner option.

Serving and Storage

How to Serve

Serve Lemon Garlic Chicken straight from the sheet pan for a rustic presentation. Spoon yogurt herb sauce over the top for creamy contrast. Because this recipe functions as a full sheet pan chicken meal, you rarely need extra sides. However, you can pair it with warm pita, rice, or a simple green salad for added texture.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently in the microwave in 30-second intervals or warm in a skillet over medium-low heat with a drizzle of olive oil. You can also freeze cooked chicken for up to three months. Thaw overnight in the refrigerator before reheating.

Conclusion

Lemon Garlic Chicken proves that simple ingredients can create deeply satisfying flavor. Because the marinade works quickly and the oven handles most of the cooking, this recipe fits seamlessly into busy schedules. The combination of juicy chicken, golden potatoes, and bright broccoli keeps dinner balanced and vibrant. Try it once, and you will understand why this Lemon Garlic Chicken earns a permanent place in your meal rotation.

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Frequently Asked Questions

Can I make Lemon Garlic Chicken ahead of time?

Yes, you can marinate the chicken up to four hours in advance. You can also freeze the chicken in the marinade for up to three months. As it thaws, it continues to absorb flavor, which makes preparation even easier.

Can I use chicken breasts instead of thighs?

Absolutely. Slice three large breasts into six cutlets or use six small breasts. Pound them to even thickness and cook until they reach 165°F. Although thighs remain juicier, breasts still work well in this recipe.

Is this recipe suitable for meal prep?

Yes. Divide the cooked chicken and vegetables into individual containers. Because it reheats well and stays flavorful, it works perfectly for weekly lunches or dinners.