Description
This Lemon Garlic Chicken with Parmesan Herb Sauce is a flavorful, wholesome dish perfect for a balanced dinner. Tender boneless, skinless chicken thighs are marinated in a zesty lemon garlic mixture, then baked alongside baby Dutch potatoes and fresh broccoli. The meal is complemented with a creamy, tangy yogurt Parmesan herb sauce, making it vibrant and satisfying.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ – 2 pounds boneless skinless chicken thighs
- 1 pound baby Dutch potatoes, quartered (halved if super small)
- 3 cups broccoli florets
Lemon Garlic Marinade
- 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 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
Yogurt Parmesan Herb Sauce
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature for roasting the chicken and vegetables.
- Marinate Chicken: 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 to create the lemon garlic marinade. Add the boneless skinless chicken thighs to the bag, seal, and marinate for 20 minutes to infuse the flavors.
- Prepare Baking Sheet: Line a large sheet pan with aluminum foil for easy cleanup and to prevent sticking.
- Cook Potatoes: Toss the quartered baby Dutch potatoes with the reserved marinade from the bag and an added pinch of salt. Spread them evenly on the foil-lined sheet pan and bake for 15 minutes until they start to soften and brown.
- Add Broccoli and Chicken: After potatoes have partially cooked, add the broccoli florets and marinated chicken thighs to the sheet pan, arranging everything in a single layer for even cooking.
- Bake Until Done: Return the sheet pan to the oven and bake for an additional 17 to 22 minutes until the chicken is cooked through and reaches the proper internal temperature (165°F/74°C).
- Prepare Yogurt Parmesan Herb Sauce: While the chicken and vegetables bake, combine Greek yogurt (or sour cream), finely grated Parmesan, chopped parsley, lemon juice, optional chives and dill, salt, ground cumin, and pepper in a bowl. Mix well to create a creamy and flavorful sauce.
- Serve: Once the chicken and vegetables are done, remove from oven and let rest briefly. Serve the chicken and roasted vegetables topped or accompanied by the chilled Parmesan herb sauce.
Notes
- Marinate the chicken for at least 20 minutes for best flavor, but you can also marinate up to 2 hours for deeper flavor.
- If you prefer, substitute Greek yogurt with sour cream in the herb sauce.
- You can add or omit optional herbs like chives and dill based on your preference.
- Check chicken internal temperature with a meat thermometer to ensure safety and juiciness.
- Feel free to substitute baby potatoes with fingerlings or small red potatoes.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently.
