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
Scale
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.
