Lemon Garlic Chicken Thighs
Lemon Garlic Chicken Thighs roast with baby potatoes, broccoli, lemon, garlic, Dijon, and herbs until the chicken is tender and the vegetables are golden at the edges. It is a reliable one-pan family dinner with a creamy Parmesan yogurt sauce for serving.
Equipment
- Large rimmed sheet pan
- Mixing bowls
- Whisk
- Instant-read thermometer
Ingredients
- 1 ½ to 2 pounds boneless skinless chicken thighs
- 1 pound baby Dutch potatoes quartered or halved if very 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 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 finely freshly 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 pepper for sauce
Instructions
- Preheat the oven to 425°F and line a large rimmed sheet pan with parchment or foil.
- Whisk the olive oil, garlic, lemon juice, lemon zest, Dijon, herbs, spices, salt, pepper, and sugar in a bowl.
- Add the chicken thighs to a bowl with half the marinade and turn until evenly coated.
- Toss the potatoes with part of the remaining marinade, spread them on the sheet pan, and roast for 12 minutes.
- Nestle the chicken thighs among the potatoes and roast for about 15 minutes.
- Toss the broccoli with the last of the marinade, add it to the pan, and roast for 8 to 10 minutes more.
- Stir the yogurt or sour cream with Parmesan, parsley, lemon juice, chives, dill, salt, cumin, and pepper.
- Rest the chicken for 5 minutes, then serve with the roasted potatoes, broccoli, and herb sauce.
Notes
Storage: Store cooked chicken, potatoes, and broccoli in airtight containers in the refrigerator for up to 4 days.
Reheating: Reheat leftovers in a 350°F oven or air fryer until hot, or microwave in short intervals to protect the chicken texture.
Freezing: Freeze the chicken and potatoes for up to 2 months. Broccoli can be frozen too, but it will soften after thawing.
Best Tips: Roast the potatoes first, then add the chicken and broccoli in stages so each ingredient finishes with the right texture.
Sauce Tips: Keep the Parmesan yogurt herb sauce cold and spoon it over the warm chicken right before serving.
Variations: Use chicken breasts, green beans, sweet potatoes, or extra lemon slices to adjust the pan to what you have on hand.