Name: Garlic Lemon Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½–2 pounds boneless skinless chicken thighs (or breasts, see notes); 1 pound baby Dutch potatoes, quartered or halved; 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 each: salt, pepper, dried basil, dried oregano, onion powder; 1/2 teaspoon each: paprika, ground cumin, dried thyme, sugar; 1 cup Greek yogurt or sour cream; 1/4 cup freshly grated Parmesan; 1/4 cup chopped parsley; 1 tablespoon lemon juice; 1 tablespoon chopped chives (optional); 1 tablespoon minced dill (optional); 1/4 teaspoon each: salt, ground cumin; 1/8 teaspoon pepper

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Short Description

Garlic Lemon Chicken is a quick and flavorful weeknight dinner that requires minimal prep and delivers bold, zesty flavors. The chicken is marinated in a vibrant lemon-garlic herb blend and baked to juicy perfection alongside golden baby potatoes and crisp broccoli. This sheet pan recipe is not only delicious but also convenient, offering a complete meal with easy cleanup.

Why You’ll Love This Recipe

This recipe is a favorite for good reason:

Minimal prep time with maximum flavor.
A vibrant lemon-garlic marinade infuses the chicken with juicy, herbaceous depth.
It’s a one-pan meal, cutting down on dishes.
Offers a balanced mix of protein, carbs, and vegetables.
Versatile cooking methods—grill, skillet, or bake.
Includes an optional creamy Parmesan Yogurt Herb Sauce for an elevated touch.
Great for meal prep or serving a family.
Naturally gluten-free.
Pairs beautifully with a wide range of sides.
Tastes just as good the next day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken and Vegetables

Boneless skinless chicken thighs
Baby Dutch potatoes
Broccoli florets

Lemon Garlic Marinade

Olive oil
Garlic, minced
Freshly squeezed lemon juice
Lemon zest
Dijon mustard
Salt
Black pepper
Dried basil
Dried oregano
Onion powder
Paprika
Ground cumin
Dried thyme
Sugar

Parmesan Yogurt Herb Sauce (Optional but recommended)

Greek yogurt or sour cream
Freshly grated Parmesan
Chopped parsley
Lemon juice
Chopped chives (optional)
Minced dill (optional)
Salt
Ground cumin
Black pepper

Directions

Preheat the oven to 400°F (200°C).
Mix all marinade ingredients in a large sealable bag. Reserve 2 tablespoons for vegetables.
Add chicken to the bag, seal, and turn to coat. Marinate at room temperature for 20 minutes, or refrigerate for up to 4 hours.
Line a large sheet pan (15×21 inches) with foil and spray with cooking spray.
Toss potatoes with 1 tablespoon of the reserved marinade and a pinch of salt. Spread on the sheet pan and bake for 15 minutes.
Remove the pan, push potatoes to one side, and add broccoli tossed with the remaining 1 tablespoon reserved marinade. Arrange chicken in a single layer on the other side.
Bake for 17–22 minutes, or until chicken thighs reach 170–175°F or chicken breasts reach 165°F internally.
While baking, combine all ingredients for the Parmesan Yogurt Herb Sauce in a bowl. Chill until serving.

Servings and Timing

Servings: 4 to 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Use chicken breasts instead of thighs; adjust cook time as needed.
Swap vegetables such as carrots, zucchini, or cauliflower depending on seasonality.
Spice it up with crushed red pepper flakes in the marinade.
Add grains like couscous or rice on the side for a heartier meal.
Make it dairy-free by omitting the yogurt sauce or using a plant-based alternative.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F until warmed through, or in the microwave for 1-2 minutes.
Freezing: Marinated uncooked chicken can be frozen for up to 2 months. Thaw before cooking.

FAQs

What type of chicken is best for this recipe?

Boneless skinless chicken thighs are ideal due to their juiciness, but chicken breasts or cutlets also work well.

Can I grill the chicken instead of baking?

Yes, the marinated chicken can be grilled over medium heat until fully cooked, about 6-7 minutes per side.

Is the yogurt sauce necessary?

The sauce is optional but highly recommended. It adds a creamy, tangy contrast to the savory chicken.

Can I prepare this meal in advance?

Yes, you can marinate the chicken and chop the vegetables a day in advance. Assemble just before baking.

How do I know when the chicken is done?

Use an instant-read thermometer. Chicken thighs are done at 170–175°F, and breasts at 165°F.

What should I serve with this dish?

It’s a complete meal, but you can serve it with rice, couscous, or a side salad if desired.

Can I use frozen broccoli?

Yes, but thaw and pat dry before adding to avoid excess moisture.

What can I substitute for Dijon mustard?

You can use yellow mustard or a touch of vinegar mixed with dry mustard as an alternative.

Is this dish spicy?

No, it’s flavorful but not spicy. You can add heat with crushed red pepper or cayenne if preferred.

Can I double the recipe?

Absolutely. Use two sheet pans if doubling to avoid overcrowding and ensure even cooking.

Conclusion

Garlic Lemon Chicken is an easy, wholesome, and flavor-packed dish that makes busy weeknights feel special. With juicy marinated chicken, roasted veggies, and a creamy herb sauce, this one-pan meal is sure to become a family favorite. It’s customizable, quick to prepare, and equally delicious fresh or as leftovers—perfect for any home cook seeking simplicity and great taste.

Garlic Lemon Chicken

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This Garlic Lemon Chicken is the ultimate easy weeknight dinner recipe! Juicy, flavorful chicken marinated in a zesty lemon garlic herb mix and baked to perfection with tender potatoes and crisp broccoli. It’s a quick, one-pan meal bursting with flavor!

Author: Asma
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4–6 servings
Category: Dinner
Method: Baked
Cuisine: American, Mediterranean-Inspired
Diet: Gluten Free

Instructions

Preheat oven to 400°F.
Mix all marinade ingredients in a large resealable bag. Reserve 2 tablespoons for the veggies. Add chicken, seal, and marinate for 20 minutes at room temperature or up to 4 hours in the fridge.
Line a 15×21-inch baking sheet with foil and spray with cooking spray.
Toss potatoes with 1 tablespoon of reserved marinade and 1/4 teaspoon salt. Spread on the sheet and bake for 15 minutes.
Remove pan, push potatoes to one side. Toss broccoli with remaining marinade and place next to potatoes. Add chicken in a single layer.
Bake uncovered for 17–22 minutes, or until chicken reaches safe internal temp (170–175°F for thighs, 165°F for cutlets).

Meanwhile, mix all ingredients for the Parmesan Yogurt Herb Sauce. Chill until ready to serve.

Notes

Chicken breasts can be used instead of thighs; reduce cooking time slightly.
Sauce adds a creamy, tangy finish—highly recommended but optional.
Use pre-cut veggies for a quicker prep.