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Lemon garlic chicken thighs on a sheet pan with roasted baby potatoes and broccoli fresh from the oven

Lemon Garlic Chicken Thighs

Juicy, herb-marinated chicken thighs baked on one sheet pan with buttery baby potatoes and crisp-tender broccoli, finished with a creamy Parmesan yogurt herb sauce for a complete weeknight dinner.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.8 lbs boneless skinless chicken thighs patted dry before marinating
  • 1/3 cup olive oil
  • 3 garlic cloves minced
  • 3 tbsp fresh lemon juice freshly squeezed
  • 2 tsp lemon zest
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin for marinade
  • 1/2 tsp dried thyme
  • 1/2 tsp sugar
  • 1 lb baby Dutch potatoes quartered
  • 3 cups broccoli florets
  • 1 cup Greek yogurt or sour cream full-fat recommended
  • 1/3 cup Parmesan finely grated
  • 1/3 cup fresh parsley chopped
  • 1 tbsp fresh lemon juice for sauce
  • 1 tbsp chives chopped, optional
  • 1 tbsp fresh dill minced, optional
  • 1/3 tsp salt for sauce
  • 1/3 tsp ground cumin for sauce
  • 1/8 tsp black pepper for sauce

Equipment

  • Large rimmed sheet pan 15x21 inches
  • Large zip-top freezer bag
  • Instant-read thermometer
  • Small mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 400 degrees F. In a large zip-top freezer bag, combine olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, and all dried herbs and spices. Shake to mix. Remove 2 tablespoons of marinade and set aside for the vegetables. Add chicken thighs to the bag, seal, and turn to coat.
  2. Let the chicken marinate at room temperature for 20 minutes while the potatoes roast. If marinating longer, refrigerate for up to 4 hours maximum. Do not exceed 4 hours as the lemon acidity will begin to break down the meat texture.
  3. Line a large rimmed sheet pan with foil and coat with nonstick spray. Add quartered potatoes with 1 tablespoon of reserved marinade and a pinch of salt. Toss to coat and spread into an even single layer. Roast for 15 minutes.
  4. Remove the pan from the oven. Push potatoes to one side. Add broccoli florets and toss with the remaining tablespoon of reserved marinade. Arrange broccoli in a single layer. Lay the marinated chicken thighs flat across the pan in a single layer without overlapping.
  5. Bake uncovered at 400 degrees F for 17 to 20 minutes until the chicken reaches an internal temperature of 170 to 175 degrees F on an instant-read thermometer. Broccoli tips should have a light char.
  6. While the chicken bakes, whisk together Greek yogurt, Parmesan, parsley, lemon juice, chives, dill, salt, cumin, and black pepper in a small bowl until smooth. Refrigerate until ready to serve.
  7. Let the chicken rest for 5 minutes before serving. Plate with the roasted potatoes and broccoli and serve the yogurt herb sauce on the side or spooned over the top.

Notes

Do not marinate longer than 4 hours. Lemon acidity will break down meat texture if left too long. Use a 15x21-inch sheet pan so everything fits in a single layer. For chicken breasts, slice into thin cutlets and cook to 165 degrees F. Store leftovers in the refrigerator for up to 5 days. Freeze cooked chicken for up to 3 months. Reheat in a skillet over medium-low heat or covered in a 350 degree F oven for 10 minutes. Store-bought tzatziki works well in place of the homemade yogurt sauce.