Name: Garlic Lemon Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½- 2 pounds boneless skinless chicken thighs; 1 pound baby Dutch potatoes, quartered; 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 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; 1 cup Greek yogurt or sour cream; 1/4 cup finely 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

Jump to Recipe

If you’re looking for a dinner that strikes the perfect balance between zesty brightness, succulent chicken, and bold savory flavors, this Garlic Lemon Chicken will absolutely win your heart (and your taste buds!). It’s a sheet-pan wonder where juicy chicken thighs mingle with crispy roasted potatoes and vibrant broccoli, all drizzled with a garlicky, lemony marinade and finished with a creamy herbed yogurt sauce. Easy enough for a weeknight, yet impressive enough for guests, Garlic Lemon Chicken is the kind of recipe you’ll crave again before you even finish your first bite.

Garlic Lemon Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Garlic Lemon Chicken pulls its own weight, coming together as a medley of rich, tangy, and herby goodness. You don’t need anything fancy, just wholesome kitchen staples that transform into a colorful one-pan feast.

Chicken Thighs: Opt for boneless, skinless thighs for maximum juiciness, though chicken breasts work well too if you prefer a leaner cut.
Baby Dutch Potatoes: Their creamy texture and golden skin roast up beautifully, but feel free to swap with any waxy potato you have on hand.
Broccoli Florets: Adds a pop of color and soaks up the savory marinade, balancing bite with freshness.
Olive Oil: The base of your marinade; it carries the flavors and ensures everything gets golden and luscious in the oven.
Garlic: Minced fresh for a punchy, aromatic kick that infuses every bite.
Lemon Juice & Zest: Both the juice and zest brighten up the chicken and veggies, making the whole dish sing with flavor.
Dijon Mustard: Adds just the right amount of tang and complexity to the marinade.
Salt & Pepper: These essentials enhance every other ingredient and bring out the natural flavors.
Dried Basil, Oregano, Thyme: Earthy and aromatic, these herbs give depth to the chicken.
Onion Powder: For extra savory warmth and sweetness.
Paprika & Ground Cumin: Offer gentle smokiness and a slight peppery undertone.
Sugar: Just a touch adds balance and rounds out the citrus.
Greek Yogurt or Sour Cream: The base for your herby sauce, creamy and tangy for a cool contrast.
Parmesan Cheese: Adds nutty, salty richness to the sauce – don’t skip it if you love umami!
Parsley, Chives, Dill (optional): Fresh herbs bring herby brightness and a burst of green.
Lemon Juice (extra): For adding zest to the sauce as well.
Salt, Ground Cumin, Pepper: These season your sauce for an extra layer of flavor.

How to Make Garlic Lemon Chicken

Step 1: Prep and Marinate

Start by mixing up your powerhouse Lemon Garlic Marinade right in a large freezer bag. Combine olive oil, lemon juice, garlic, mustard, all the herbs, and spices. Before adding your chicken, scoop out a couple of spoonfuls to reserve for your veggies—this little trick keeps everything fresh and bright. Toss in your chicken thighs, seal up the bag, and give it a good massage so every piece is coated. Set it aside to marinate, at least 20 minutes at room temp or up to 4 hours in the fridge—longer if you love deep flavor!

Step 2: Roast the Potatoes

While your chicken is soaking up all that flavor, line a big sheet pan with foil for an easy cleanup. Toss your quartered baby Dutch potatoes with some reserved marinade and a pinch of salt, then spread them in an even layer. Let them roast at 400°F for 15 minutes—this gives them a head start so they get perfectly golden and crispy.

Step 3: Add Broccoli and Chicken

Once those potatoes have had their head start, slide the sheet pan out. Scoot the potatoes over to make room, then toss your broccoli florets with the rest of the reserved marinade and nestle them right alongside. Lay out your marinated chicken in a single layer, giving everyone a little space to crisp up nicely.

Step 4: Roast to Perfection

Pop everything back into the oven and let it roast for 17 to 22 more minutes. Keep an eye on the chicken; thighs should hit 170 to 175°F on your instant-read thermometer (or 165°F for breasts). The aromas of garlic, herbs, and lemon will have you counting down the minutes!

Step 5: Whip Up the Yogurt Parmesan Herb Sauce

While the Garlic Lemon Chicken is bubbling away in the oven, take five minutes to whisk together your creamy sauce. Mix Greek yogurt (or sour cream) with Parmesan, fresh herbs, lemon juice, and a pinch of salt, cumin, and pepper. This sauce brings it all together, offering a cool, herby contrast to the savory, zesty chicken. Chill until you’re ready to serve.

How to Serve Garlic Lemon Chicken

Garnishes

The final touch that makes your Garlic Lemon Chicken totally crave-worthy? A sprinkle of fresh parsley, a shower of extra lemon zest, and maybe a scattering of chives or dill if you’re feeling fancy. These garnishes not only brighten each plate but also add a pop of color and fresh flavor just before serving.

Side Dishes

This hearty one-pan meal honestly needs little else, but if you’re looking to build a feast, consider some simple favorites: fluffy couscous to soak up the juices, a crisp green salad, or warm crusty bread to swipe through the sauce. Roasted asparagus or sautéed green beans also complement the punchy lemon and garlic in the chicken beautifully.

Creative Ways to Present

Want to jazz up your Garlic Lemon Chicken for a crowd? Arrange the chicken, potatoes, and broccoli on a big platter, drizzle generously with the yogurt sauce, then shower with herbs. Or, go family-style and let everyone assemble their own plates. Try slicing the chicken and tucking it into warm pita pockets with extra sauce and greens for a fresh twist.

Make Ahead and Storage

Storing Leftovers

Let leftover Garlic Lemon Chicken cool to room temperature before transferring to an airtight container. Store the chicken, potatoes, and broccoli together, but keep any extra sauce separate to keep the veggies from getting soggy. Leftovers will stay fresh in the fridge for up to 3 days.

Freezing

If you want to stash some for later, freeze the cooked and cooled chicken pieces in a freezer-safe bag or container for up to 2 months. For best flavor and texture, freeze the vegetables separately or skip freezing them altogether (potatoes and broccoli can get soft after thawing). Freeze the sauce separately as well, and give it a good whisk when thawed.

Reheating

To bring your Garlic Lemon Chicken back to its juicy best, spread everything on a baking sheet and warm in a 350°F oven until hot, about 10-12 minutes. You can also microwave gently, but be sure not to overcook. Warm the herb sauce separately, or spoon it on cold for a delightful temperature contrast.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work wonderfully here—just be sure to check doneness early to avoid drying out. Slice them into cutlets for quicker, more even cooking, and keep an eye on that 165°F internal temperature for juicy results.

Is it necessary to marinate the chicken for a full 4 hours?

While a longer marinate makes the flavors more intense, even just 20 minutes at room temperature gives you delicious results. If you’re pressed for time, go with a quick marinate—it still makes a huge difference!

Can I prep Garlic Lemon Chicken ahead for meal prep?

Yes! You can marinate the chicken, chop veggies, and mix the sauce all a day in advance. Keep everything covered in the fridge, then just assemble and roast when it’s time to eat.

What’s the best way to make this dish dairy-free?

For a dairy-free Garlic Lemon Chicken, swap the Greek yogurt for a thick, unsweetened plant-based yogurt and use nutritional yeast instead of Parmesan in the sauce. The flavors stay just as bright and creamy!

How do I prevent the potatoes from sticking to the sheet pan?

Give your pan a good coating of cooking spray or use parchment paper under the foil. Tossing the potatoes well with the marinade also helps coat them evenly, ensuring they release crisply without sticking.

Final Thoughts

There’s a reason Garlic Lemon Chicken is a go-to in my kitchen: it’s easy, packed with flavor, and always leaves everyone happy and satisfied. If you haven’t tried this vibrant, one-pan staple yet, let this be your sign—give it a go and watch it earn a permanent spot in your dinner rotation!