Garlic Lemon Chicken

Why You’ll Love This Recipe

This Garlic Lemon Chicken recipe is a crowd-pleaser with its simple, yet bold flavors. The chicken is juicy and tender, thanks to the lemon-garlic marinade, and the combination of roasted potatoes and broccoli ensures you get a balanced, comforting meal in no time. The optional yogurt herb sauce adds a tangy, creamy element that complements the chicken beautifully. Whether you bake, grill, or skillet-cook the chicken, it’s always a hit and makes for an easy, flavorful dinner that the whole family will enjoy.

Ingredients

Chicken and Veggies

• 1 ½ – 2 pounds boneless skinless chicken thighs (see notes for breasts)

• 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 tsp EACH salt, pepper, dried basil, dried oregano, onion powder

• 1/2 tsp EACH paprika, ground cumin, dried thyme, sugar

Parmesan Yogurt Herb Sauce (Optional, recommended)

• 1 cup Greek yogurt or sour cream

• 1/4 cup finely, freshly grated Parmesan

• 1/4 cup chopped parsley

• 1 tablespoon lemon juice

• 1 tablespoon chopped chives (optional)

• 1 tablespoon minced dill (optional)

• 1/4 tsp EACH salt, ground cumin

• 1/8 teaspoon pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400 degrees F.

2. In a large sealable bag, combine the lemon garlic marinade ingredients. Remove 2 tablespoons of the marinade and set aside for the veggies. Add the chicken to the bag, seal it, and turn to coat. Let the chicken marinate at room temperature for 20 minutes or up to 4 hours in the refrigerator.

3. Line a large sheet pan with foil and spray with cooking spray for easy cleanup.

4. Add the potatoes to the pan, toss them with 1 tablespoon reserved marinade and ¼ teaspoon salt. Spread the potatoes evenly on the pan and bake for 15 minutes.

5. After 15 minutes, remove the pan from the oven. Push the potatoes to one side and add the broccoli, tossing with the remaining marinade. Place it next to the potatoes. Add the marinated chicken in a single layer on the pan.

6. Bake uncovered for 17-22 minutes or until chicken reaches 170-175 degrees F for thighs or 165 degrees F for breasts on an instant-read thermometer.

7. Meanwhile, whisk together all the yogurt Parmesan herb sauce ingredients. Refrigerate until ready to serve.

8. Once the chicken is cooked, serve it with the potatoes, broccoli, and the yogurt herb sauce.

Servings and Timing

• Servings: 4-6 servings

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

Variations

• Grilled Lemon Garlic Chicken: Preheat the grill to 400°F. Grill the chicken for 4-6 minutes per side until cooked through (chicken should reach 165°F for breasts and 170-175°F for thighs).

• Skillet Lemon Garlic Chicken: Heat 1 ½ tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden. Reduce heat to medium and cover, cooking for an additional 5-7 minutes or until cooked through.

• Chicken Breasts: If you prefer chicken breasts, slice them into cutlets or use small breasts. Pound them to ensure even cooking and tenderness.

Storage/Reheating

• Storage: Store the cooked chicken in an airtight container in the refrigerator for 4-5 days.

• Freezing: To freeze cooked chicken, let it cool completely, then place it in an airtight container or freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator.

• Reheating:

  • Microwave: Slice or chop the chicken for even reheating. Heat in a microwave-safe dish for 1 minute, then at 30-second intervals until warmed through.

  • Skillet: Reheat the chicken and veggies in a skillet over medium-low heat with a drizzle of oil or butter.

  • Oven: Reheat in an oven-proof dish, covered with foil, at 350°F for about 10 minutes or until warmed through.

FAQs

1. Can I use chicken breasts instead of thighs for this recipe?

Yes, you can. If using chicken breasts, make sure to slice them into even cutlets and pound them for uniform thickness. This helps them cook more evenly.

2. Can I make this recipe ahead of time?

Yes! You can marinate the chicken ahead of time and store it in the refrigerator for up to 4 hours before cooking. You can also prepare the sauce in advance.

3. Can I use frozen chicken for this recipe?

While fresh chicken is best, you can use frozen chicken. Just make sure to thaw it completely before marinating and cooking.

4. What can I serve this dish with besides potatoes and broccoli?

This recipe pairs well with rice, quinoa, or a simple side salad. You can also add other vegetables like carrots, green beans, or asparagus.

5. Can I use another type of potato?

Yes, you can use other potatoes like red potatoes or Yukon Gold. Just make sure to cut them into similar-sized pieces for even cooking.

6. How do I know when the chicken is done cooking?

For chicken breasts, cook until the internal temperature reaches 165°F. For chicken thighs, the ideal temperature is 170-175°F.

7. Can I use store-bought marinade for this recipe?

Yes, if you’re short on time, you can use a store-bought lemon garlic marinade. However, making your own marinade gives you more control over the flavor.

8. Can I use other vegetables besides broccoli?

Yes, you can substitute with other vegetables like bell peppers, zucchini, or green beans. Adjust cooking times as needed based on the vegetable’s size and texture.

9. How long should I let the chicken rest after cooking?

Let the chicken rest for 5 minutes after cooking. This helps the juices redistribute, keeping the chicken moist and tender.

10. Can I make the yogurt herb sauce without some ingredients?

Yes! If you don’t have all the herbs for the sauce, just use what you have on hand. Greek yogurt will give a tangy flavor, while sour cream provides a milder taste.

Conclusion

Garlic Lemon Chicken is a simple yet flavorful meal that everyone will enjoy. With minimal prep time and just a few ingredients, it’s perfect for busy weeknights or a weekend dinner. Whether you bake, grill, or skillet-cook the chicken, the result is always juicy, tender, and packed with flavor. Don’t forget to make the Parmesan yogurt herb sauce—it’s the perfect creamy complement to the chicken and veggies.