1 ½ – 2 pounds boneless skinless chicken thighs (or breasts)

1 pound baby Dutch potatoes, quartered

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 salt

1 tsp pepper

1 tsp dried basil

1 tsp dried oregano

1 tsp onion powder

1/2 tsp paprika

1/2 tsp ground cumin

1/2 tsp dried thyme

1/2 tsp sugar

Parmesan Yogurt Herb Sauce (Optional):

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 salt

1/4 tsp ground cumin

1/8 teaspoon pepper

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Preheat the oven to 400°F (200°C).
In a large sealable bag, combine the lemon garlic marinade ingredients. Set aside 2 tablespoons for the vegetables, then add the chicken to the bag. Seal and coat the chicken with the marinade. Marinate for 20 minutes at room temperature or up to 4 hours in the refrigerator.
Line a large sheet pan with foil and spray with cooking spray for easy cleanup.
Place the potatoes on the sheet pan, toss with 1 tablespoon of the reserved marinade and 1/4 tsp salt. Spread evenly and bake for 15 minutes.
After 15 minutes, remove the pan from the oven. Push the potatoes to one side and add the broccoli, tossing it with the remaining marinade. Place the marinated chicken in a single layer on the pan.
Bake uncovered for 17-22 minutes, or until the chicken reaches 170-175°F for thighs or 165°F for breasts on an instant-read thermometer.
Meanwhile, whisk together all the yogurt Parmesan herb sauce ingredients. Refrigerate until ready to serve.
Once the chicken is cooked, serve with the potatoes, broccoli, and the yogurt herb sauce.