Description
A flavorful Lemon Garlic Chicken with Parmesan Herb Sauce recipe featuring tender chicken thighs marinated in a zesty lemon garlic mixture, roasted alongside baby Dutch potatoes and broccoli for a complete, delicious meal. The dish is finished with a creamy Greek yogurt and Parmesan herb sauce that adds a tangy, fresh twist perfect for a healthy, satisfying dinner.
Ingredients
Scale
For the Chicken and Vegetables
- 1 ½ – 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
For the Yogurt Parmesan Herb Sauce
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced fresh dill (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground cumin
Instructions
- Preheat Oven: Begin by preheating your oven to 400 degrees Fahrenheit to get it ready for baking the chicken and vegetables.
- Prepare Lemon Garlic Marinade: In a large freezer-size sealable bag, combine olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, dried oregano, onion powder, paprika, ground cumin, dried thyme, and sugar. Mix well to create the marinade.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade bag, seal tightly, and refrigerate for 20 minutes to let the flavors meld and tenderize the chicken.
- Prepare the Baking Sheet: Line a large sheet pan with aluminum foil for easy cleanup and to prevent sticking.
- Roast the Potatoes: Toss the quartered baby Dutch potatoes with some of the reserved marinade and a pinch of salt, spread them evenly on the sheet pan, and bake for 15 minutes to start softening and crisping them up.
- Add Broccoli and Chicken: Remove the pan from the oven, add the broccoli florets and marinated chicken thighs to the sheet pan with the partially cooked potatoes, arranging everything in a single layer for even cooking.
- Finish Baking: Return the pan to the oven and bake for an additional 17-22 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and roasted.
- Make Yogurt Parmesan Herb Sauce: While the chicken and vegetables finish cooking, combine the Greek yogurt or sour cream, finely grated Parmesan, chopped parsley, lemon juice, optional chives, optional dill, salt, pepper, and ground cumin in a bowl. Mix until smooth and refrigerate until ready to serve.
- Serve: Plate the roasted chicken with the potatoes and broccoli, spoon the chilled Parmesan herb sauce on the side or over the chicken, and enjoy this vibrant, wholesome meal.
Notes
- Marinating the chicken for at least 20 minutes intensifies the lemon garlic flavor and helps tenderize the meat.
- If preferred, substitute Greek yogurt with sour cream for a slightly different tangy flavor and creaminess.
- Adjust seasoning to taste, particularly salt and pepper, to suit your preferences.
- Adding fresh herbs like chives and dill to the sauce is optional but enhances freshness and complexity.
- This recipe works well for meal prep; leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
