Lemon Garlic Chicken Thighs with Yogurt Herb Sauce

Ingredients for Lemon Garlic Chicken Thighs

This recipe has a longer ingredient list than most weeknight dinners, but every single item earns its place. I always use boneless skinless chicken thighs here because they stay juicy during baking in a way that chicken breast just cannot match.

For the Chicken and Marinade:

• 1.8 pounds boneless skinless chicken thighs (pat them dry before adding to the marinade for better coating)
• 1/3 cup olive oil
• 3 garlic cloves (minced)
• 3 tablespoons fresh lemon juice (I recommend freshly squeezed — it makes a real difference)
• 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 (for the marinade)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sugar

For the Sheet Pan Vegetables:

• 1 pound baby Dutch potatoes (quartered — my preference is Dutch yellow potatoes for their buttery texture)
• 3 cups broccoli florets

For the Parmesan Yogurt Herb Sauce:

• 1 cup Greek yogurt or sour cream (full-fat Greek yogurt gives the creamiest, most stable result)
• 1/3 cup Parmesan (finely grated)
• 1/3 cup fresh parsley (chopped)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chives (chopped, optional)
• 1 tablespoon fresh dill (minced, optional)
• 1/3 teaspoon salt
• 1/3 teaspoon ground cumin (for the sauce)
• 1/8 teaspoon black pepper

Step-by-Step Instructions

In my experience, the key to this recipe is the staggered timing. Starting the potatoes first is what makes sure everything finishes at the same moment without anything drying out or undercooking.

Step 1: Preheat your oven to 400 degrees F. In a large zip-top freezer bag, combine the olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, and all the dried herbs and spices. Seal and shake to mix well. Remove 2 tablespoons of marinade and set it aside for the vegetables. Add the chicken thighs to the bag, seal, and turn to coat evenly.

Step 2: Let the chicken marinate at room temperature for 20 minutes while the potatoes roast. If you prefer to marinate 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 and make it mushy.

Step 3: Line a large rimmed sheet pan with foil and coat with nonstick spray. Add the quartered potatoes with 1 tablespoon of the reserved marinade and a pinch of salt. Toss to coat and spread into an even single layer. Roast for 15 minutes.

Step 4: Pull the pan from the oven. Push the potatoes to one side. Add the broccoli florets and toss them with the remaining tablespoon of reserved marinade. Arrange the broccoli in a single layer next to the potatoes. Lay the marinated chicken thighs flat across the pan in a single layer without overlapping. Overlapping causes steaming instead of browning.

Step 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. The edges should look golden and the broccoli tips should have a light char.

Step 6: While the chicken bakes, whisk together the Greek yogurt, Parmesan, parsley, lemon juice, chives, dill, salt, cumin, and black pepper in a small bowl until completely smooth. Refrigerate until ready to serve.

Step 7: Let the chicken rest for 5 minutes before serving. Plate with the roasted potatoes and broccoli and spoon the yogurt herb sauce over the top or serve it on the side for dipping.

What to Serve with Lemon Garlic Chicken Thighs

This sheet pan meal is already a complete dinner on its own, but a few simple additions can turn it into a proper spread for guests or a bigger appetite.

Lebanese Lemon Garlic Chicken: If lemon and garlic is your flavor language, this is a must-bookmark for your next dinner. It explores the same bright, garlicky base from a different angle and pairs beautifully alongside a grain or green salad for a full spread.

Shrimp Orzo with Lemon Garlic Sauce: A light, citrusy orzo dish makes a wonderful starchy side that echoes the lemon notes in the marinade without doubling up on the potato base. Great option when serving guests.

Roasted Potatoes with Baked Feta and Garlic: If you want to swap out or supplement the potatoes on the sheet pan, this baked feta potato dish brings a salty, creamy element that complements the herb marinade in the chicken beautifully.

Crockpot Greek Chicken Pitas with Tzatziki: The Parmesan yogurt herb sauce in this recipe is practically a homemade tzatziki. Serving warm pita on the side turns the whole meal into a relaxed, build-your-own dinner that works great for casual hosting.

Fresh Walnut Apple Salad: A crisp, lightly sweet salad brings a refreshing contrast to the warm, savory sheet pan chicken. The crunch of walnuts and brightness of apple cut through the richness of the yogurt sauce perfectly.

Mujadara Lentils and Rice: A warm, earthy lentil and rice side adds fiber and plant protein to the plate. The smoky, slightly caramelized notes of mujadara pair naturally with the lemon herb marinade and turn the meal into something really substantial.

Cowboy Butter Lemon Bowtie Chicken with Broccoli: For a pasta lover at the table, this lemony chicken and broccoli pasta makes a great companion dish that shares the same bright citrus direction as this sheet pan recipe.

Storage and Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. The chicken, potatoes, and broccoli keep well together. Store the yogurt sauce separately in a sealed jar for up to 4 days. You can also freeze the cooked chicken alone for up to 3 months, or freeze raw chicken in the marinade for up to 3 months.

To reheat, I recommend a skillet over medium-low heat with a small splash of water to keep the chicken moist. The oven at 350 degrees F covered with foil for about 10 minutes also works well. The microwave in 30-second intervals is the fastest option, though the broccoli will soften more than on the stovetop.

Pro tip: leftover lemon garlic chicken thighs work really well sliced over a grain bowl or tucked into a wrap with the yogurt sauce and some fresh greens. The marinade flavors only deepen overnight, so second-day leftovers are genuinely some of the best bites of the whole batch.

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.

Print Recipe Save to My Pins

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

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 15×21 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 15×21-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.