There is something utterly comforting and exhilarating about this Lemon Garlic Chicken with Roasted Potatoes and Broccoli Recipe that makes it a go-to for dinners any night of the week. The juicy, marinated chicken thighs infused with garlic and zesty lemon meld so perfectly with crispy, golden potatoes and vibrant broccoli, creating a harmonious meal that’s bursting with flavor and bright colors. It’s simple, wholesome, and feels like a warm hug on a plate — truly a recipe that gratifyingly delivers both taste and nourishment with every bite.
Ingredients You’ll Need
For this Lemon Garlic Chicken with Roasted Potatoes and Broccoli Recipe, the ingredients are wonderfully straightforward but play crucial roles in building layers of flavor, texture, and visual appeal. Each component, from the fresh garlic to the fragrant herbs, contributes something special.
- Boneless skinless chicken thighs: Perfectly juicy and tender, these are ideal for soaking up the marinade.
- Baby Dutch potatoes: Their creamy interiors crisp beautifully when roasted, balancing the dish.
- Broccoli florets: Adds a vibrant green pop and a satisfying crunch without overpowering the flavors.
- Olive oil: Provides a silky richness to the marinade and helps with roasting.
- Garlic cloves: Fresh garlic amps up the savory depth and aroma.
- Fresh lemon juice: Imparts a bright, tangy lift that complements the chicken perfectly.
- Lemon zest: Concentrated citrus oils in the zest take the lemon flavor to the next level.
- Dijon mustard: Adds subtle tang and complexity in the marinade.
- Salt and black pepper: Essential seasonings that bring all the elements together.
- Dried basil and oregano: Warm and earthy notes that enhance the chicken.
- Onion powder: Offers a mellow sweetness without overpowering.
- Paprika: A hint of smokiness and color to enrich the dish.
- Ground cumin: Adds a gentle warmth and earthiness that rounds out the spices.
- Dried thyme: Brings a subtle herbal aroma that’s indispensable.
- Sugar: Balances acidity and marries flavors in the marinade.
- Greek yogurt or sour cream: Used in the sauce, it provides cooling creaminess.
- Parmesan cheese: Adds salty, nutty richness to the yogurt sauce.
- Parsley, chives, and dill: Fresh herbs that brighten the sauce and finish the meal beautifully.
How to Make Lemon Garlic Chicken with Roasted Potatoes and Broccoli Recipe
Step 1: Prepare and Marinade
First things first, preheat your oven to 400 degrees Fahrenheit — this high heat is key to roasting the potatoes until golden and giving the chicken that delicious caramelized edge. While it warms, combine all the marinade ingredients into a bowl. This vibrant mixture, bursting with lemon juice, garlic, and herbs, is where the magic begins. Make sure to reserve two tablespoons aside for tossing the veggies later. Then, coat your chicken thighs thoroughly in the marinade and let them soak up all those flavors for 20 minutes. It’s the perfect amount of time for the citrus and herbs to tenderize and flavor the meat deeply.
Step 2: Roast Potatoes
Grab a sheet pan and line it with foil for easy cleanup, giving it a light spray of olive oil. Toss the baby Dutch potatoes with the reserved marinade plus a pinch of salt to really bring out their natural sweetness and crispness. Slide them into the oven and roast for about 15 minutes. This initial roasting softens and caramelizes them just right before the broccoli and chicken join their roasting party.
Step 3: Add Broccoli and Chicken to Roast
After those first 15 minutes, carefully remove the pan and nestle the broccoli florets and marinated chicken thighs around the potatoes. The broccoli will get tender yet still retain its snap, while the chicken breasts finish roasting and develop that irresistible, golden crust. Bake everything together until the chicken is fully cooked through and juices run clear, usually another 25 minutes or so depending on your oven.
Step 4: Whisk Together the Yogurt Sauce
While everything roasts, whisk together your yogurt or sour cream with grated Parmesan and the trio of fresh herbs — parsley, chives, and dill — for a cool, creamy sauce that offers such a lovely contrast to the warm, savory dish. This sauce is the perfect finishing touch, adding brightness and silky texture to every bite.
Step 5: Plate and Serve
Once the chicken is juicy and aromatic, and the potatoes and broccoli have that perfect roast, pull everything from the oven. Serve each plate with a healthy dollop of the fresh yogurt sauce alongside, letting those flavors blend beautifully as you dig in.
How to Serve Lemon Garlic Chicken with Roasted Potatoes and Broccoli Recipe
Garnishes
To elevate this dish visually and flavor-wise, sprinkle a little extra chopped parsley or dill over the top just before serving. A few lemon wedges on the side encourage your diners to add another citrus kick if they like. A dash of flaky sea salt or a crack of fresh black pepper finishes it off with pizzazz.
Side Dishes
This recipe is practically a one-pan meal, but if you want to round it out, consider a simple arugula salad with a lemon vinaigrette to echo the main flavor profile or some crusty bread to soak up every last drop of sauce and juices. A glass of crisp white wine or sparkling water with lemon complements it perfectly.
Creative Ways to Present
Instead of plating traditionally, try serving the chicken and veggies family-style on a rustic wooden board or a large platter. Layer the roasted potatoes, broccoli, and then nestle the chicken on top, drizzling the yogurt sauce in a pretty zigzag for a restaurant-inspired look that’s guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Lemon Garlic Chicken with Roasted Potatoes and Broccoli Recipe keep beautifully in an airtight container in the fridge for up to 3 days. The flavors continue to meld, making the next-day meal just as tasty.
Freezing
If you want to freeze, separate the chicken and vegetables into freezer-safe containers or bags and freeze for up to 2 months. For best texture, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in the oven at 350 degrees Fahrenheit until warmed through, or microwave in intervals to avoid drying out the chicken. A little drizzle of olive oil before warming can help keep everything juicy.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs tend to stay juicier and more flavorful during roasting. If using breasts, watch the cooking time closely to prevent dryness.
Is it possible to make this recipe gluten-free?
Absolutely! All the ingredients in this recipe are naturally gluten-free, so it’s perfect for gluten-sensitive diets without any adjustments needed.
Can I prepare parts of this recipe ahead of time?
You can definitely marinate the chicken a few hours ahead or even overnight for deeper flavor. The sauce can also be made in advance and stored chilled until ready to serve.
What can I substitute for Greek yogurt in the sauce?
If you’re not a fan of Greek yogurt or sour cream, a thick crème fraîche or even a mild mayonnaise mixed with a bit of lemon juice can work well as a creamy sauce base.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165 degrees Fahrenheit. Alternatively, juices should run clear when pierced, and the meat should no longer be pink inside.
Final Thoughts
I can’t recommend this Lemon Garlic Chicken with Roasted Potatoes and Broccoli Recipe enough for anyone who loves a fuss-free but flavorful meal. It’s one of those dishes you can count on to impress your family or guests without spending all evening in the kitchen. The bright lemon, the garlicky punch, and the perfectly roasted veggies make it a satisfying experience that’s both hearty and fresh. Give it a try — I promise it will become a new favorite on your dinner rotation.
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Lemon Garlic Chicken with Roasted Potatoes and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Lemon Garlic Chicken recipe features tender boneless, skinless chicken thighs marinated in a zesty blend of lemon, garlic, and herbs, baked alongside baby Dutch potatoes and broccoli florets. The dish is finished with a creamy Greek yogurt sauce infused with fresh herbs and Parmesan cheese, offering a perfect balance of bright, savory flavors and wholesome ingredients. Ideal for a flavorful and wholesome weeknight dinner, this recipe combines easy preparation with vibrant, fresh elements.
Ingredients
Chicken Marinade
- 1.5 pounds boneless skinless chicken thighs
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1 teaspoon sugar
- 2 tablespoons olive oil
Vegetables
- 1 pound baby Dutch potatoes, halved
- 2 cups broccoli florets
- Salt, to taste
- Olive oil spray or 1 tablespoon olive oil
Greek Yogurt Sauce
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it’s hot and ready for roasting the chicken and vegetables.
- Prepare Marinade: In a bowl, combine garlic, fresh lemon juice, lemon zest, Dijon mustard, salt, black pepper, dried basil, oregano, onion powder, paprika, ground cumin, dried thyme, sugar, and olive oil. Whisk well to create a flavorful marinade.
- Reserve Marinade for Vegetables: Set aside two tablespoons of the marinade to use later for tossing the potatoes, enhancing their flavor.
- Marinate Chicken: Add the boneless skinless chicken thighs to the remaining marinade. Coat them thoroughly, cover, and let them marinate for 20 minutes to absorb all the vibrant flavors.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil and lightly spray or brush it with olive oil to prevent sticking and simplify cleanup.
- Toss Potatoes: In a bowl, combine the halved baby Dutch potatoes with the reserved two tablespoons of marinade and a pinch of salt, ensuring they are well coated.
- Initial Bake of Potatoes: Spread the potatoes on the prepared baking sheet and bake them in the preheated oven for 15 minutes to start softening and browning.
- Add Broccoli and Chicken: After 15 minutes, remove the baking sheet from the oven. Arrange the broccoli florets and marinated chicken thighs on the baking sheet with the potatoes, evenly spaced.
- Bake Until Cooked: Return the baking sheet to the oven and bake for an additional 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
- Prepare Yogurt Sauce: While the chicken and vegetables finish cooking, whisk together Greek yogurt or sour cream, grated Parmesan cheese, chopped parsley, chives, dill, and season with salt and black pepper to taste. Set aside.
- Serve: Plate the baked lemon garlic chicken with the roasted potatoes and broccoli. Drizzle or serve alongside the creamy yogurt herb sauce for a delicious finishing touch.
Notes
- Marinate chicken for at least 20 minutes to develop flavor; for best taste, marinate up to 2 hours in the refrigerator.
- Use fresh herbs in the yogurt sauce for maximum freshness; dried herbs can be substituted if necessary but reduce quantities.
- If preferred, substitute chicken thighs with boneless chicken breasts, adjusting cooking time accordingly.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- This recipe works well with other vegetables like asparagus or bell peppers if desired.
