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Garlic Lemon Chicken

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 550
A flavorful baked chicken dish with lemon, garlic, and herbs, served with roasted potatoes and broccoli, topped with a creamy yogurt Parmesan sauce.

Ingredients

Protein

  • 1.5-2 pounds boneless skinless chicken thighs (see notes for breasts)
  • 1 pound baby Dutch potatoes (quartered, halved if small)
  • 3 cups broccoli florets

Marinade

  • 0.5 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
  • 0.5 teaspoon paprika
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon sugar

Yogurt Sauce

  • 1 cup Greek yogurt or sour cream
  • 0.25 cup finely grated Parmesan
  • 0.25 cup chopped parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped chives (optional)
  • 1 tablespoon minced dill (optional)
  • 0.125 teaspoon ground cumin
  • 0.125 teaspoon ground pepper

Instructions 

  • Preheat oven to 400°F (200°C). Combine marinade ingredients, coat chicken, and marinate for 20 minutes. Line a sheet pan with foil and spray with cooking spray. Toss potatoes with 2 tbsp marinade and salt, bake for 15 minutes. Add broccoli and remaining marinade, then chicken, and bake for 17-22 minutes until cooked through. Prepare yogurt sauce by whisking all sauce ingredients. Serve chicken with roasted vegetables and sauce.

Notes

Use chicken breasts instead of thighs for a leaner option. Adjust cooking time accordingly.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, garlic, Lemon