Name: Garlic Lemon Chicken Recipe
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Cuisine: American
Ingredients: 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; 1 ½ – 2 pounds boneless skinless chicken thighs (or chicken breasts as an option); 1 pound baby Dutch potatoes, quartered or halved if very small; 3 cups broccoli florets; 1 cup Greek yogurt or sour cream; 1/4 cup finely freshly 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

Jump to Recipe

If you crave a dish that perfectly balances zingy brightness with savory comfort, then this Garlic Lemon Chicken is exactly what you need in your kitchen rotation. Featuring tender chicken thighs marinated in a vibrant blend of garlic, lemon juice, and herbs, this recipe brings together simple pantry staples to create a symphony of flavors that sparkle with freshness. Juicy chicken, roasted baby potatoes, and crisp broccoli come together effortlessly on one pan, making this meal not only delicious but wonderfully easy to prepare. Whether you’re feeding a family or whipping up something special for yourself, Garlic Lemon Chicken promises to be an instant favorite with its delightful combination of tangy, garlicky, and herbaceous notes.

Garlic Lemon Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays an essential role in making this Garlic Lemon Chicken come alive. From the citrusy punch of lemon juice to the earthiness of dried herbs, and the creamy tang of yogurt and Parmesan, each element is thoughtfully chosen to build layers of flavor and texture that are simply irresistible.

Boneless skinless chicken thighs (1 ½-2 pounds): These provide juicy, tender meat that stays moist during roasting, but chicken breasts can be used if preferred.
Baby Dutch potatoes (1 pound, quartered): Small potatoes roast beautifully and soak up the marinade for a flavorful side.
Broccoli florets (3 cups): Adding vibrant green color and a satisfying crunch to the dish.
Olive oil (1/3 cup): Helps carry all the flavors and keeps the chicken and veggies from drying out.
Garlic cloves (3, minced): Adds that sharp, aromatic backbone that Garlic Lemon Chicken is known for.
Freshly squeezed lemon juice (3 tablespoons): Brings brightness and acidity that cuts through the richness of the chicken.
Lemon zest (2 teaspoons): Intensifies the lemon flavor without extra liquid.
Dijon mustard (1 tablespoon): Adds a subtle tang and helps emulsify the marinade.
Salt, pepper, dried basil, oregano, and onion powder: Essential seasonings that build depth and balance.
Paprika, ground cumin, dried thyme, sugar: These spices add complexity, warmth, and a hint of sweetness.
Greek yogurt or sour cream (1 cup): The base for a creamy herb sauce that complements the roasted flavors perfectly.
Finely grated Parmesan (1/4 cup): Adds savory umami in the cooling sauce.
Chopped parsley (1/4 cup): Fresh herb that brightens the dish and adds a pop of color.
Lemon juice (1 tablespoon): Included in the sauce to maintain that consistent zesty profile.
Chopped chives and minced dill (optional): Add fresh, aromatic herbal notes to the yogurt sauce.

How to Make Garlic Lemon Chicken

Step 1: Prepare the Marinade and Chicken

Start by combining olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, and all your seasonings in a sealable freezer bag. This marinade is packed with flavor and does double duty by tenderizing the chicken and infusing it with that signature tangy garlic punch. Reserve a little marinade before adding the chicken so you can flavor your vegetables later. Let the chicken marinate at room temperature for 20 minutes or refrigerate for up to 4 hours for even deeper flavor development.

Step 2: Roast the Potatoes

Line a large sheet pan with foil and give it a quick spray for easy cleanup. Toss your quartered baby Dutch potatoes with a tablespoon of the reserved marinade and a bit of salt, spread them out evenly, and pop them in the oven at 400 degrees Fahrenheit. Roasting the potatoes first allows them to cook through and develop a golden, crispy exterior that’s simply heavenly.

Step 3: Add the Broccoli and Chicken

After 15 minutes have passed for the potatoes, take the pan out and push the potatoes to one side. Toss the broccoli florets with a tablespoon of the reserved marinade and place them next to the potatoes. Finally, arrange the marinated chicken thighs in a single layer on the pan. This one-pan method keeps everything flavorful and allows the juices from the chicken to mingle with the veggies as they roast together.

Step 4: Roast Until Perfectly Cooked

Bake everything uncovered for another 17 to 22 minutes, or until the chicken reaches an internal temperature of 170-175 degrees Fahrenheit for thighs or 165 degrees Fahrenheit for chicken cutlets. You’ll know it’s done when the chicken is golden with a slightly crisp edge, and the vegetables are tender but still vibrant. The combined roasting enhances all the flavors, creating those irresistible crisp bits and juicy bites that Garlic Lemon Chicken is all about.

Step 5: Whip Up the Yogurt Parmesan Herb Sauce

While the chicken and veggies roast, whisk together the Greek yogurt, Parmesan, chopped parsley, lemon juice, optional herbs like chives and dill, salt, pepper, and a pinch of ground cumin. This sauce adds an irresistible creamy tang and fresh herbaceous notes that balance out the zesty roasted chicken and vegetables beautifully. Chill it in the fridge until serving.

How to Serve Garlic Lemon Chicken

Garnishes

Fresh chopped parsley or a sprinkle of finely grated Parmesan are always winners. A few lemon wedges on the side invite extra brightness for anyone who loves that extra citrus zing. If you’re feeling fancy, a dash of smoked paprika atop the chicken adds a lovely smoky aroma that complements the garlic perfectly.

Side Dishes

This Garlic Lemon Chicken shines as a one-pan meal, but you can elevate it with a light, crisp side salad or some warm, crusty bread to soak up the herb sauce. A simple quinoa pilaf or fluffy rice pilaf pairs wonderfully if you want to stretch the meal without overpowering the delicate tangy flavors.

Creative Ways to Present

Serve the chicken sliced over a bed of sautéed greens or on top of a creamy polenta for a more elegant dinner. For a casual but fun twist, turn leftovers into wraps with crunchy lettuce and a spoonful of the yogurt Parmesan sauce. No matter how you choose to present it, the star flavors of Garlic Lemon Chicken will shine through beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover Garlic Lemon Chicken, potatoes, and broccoli in an airtight container in the refrigerator. They will keep well for 3 to 4 days, making for easy lunches or quick dinners during your busy week.

Freezing

If you want to freeze portions, separate the chicken from the veggies and store each in freezer-safe containers or bags. Both should maintain quality for up to 2 months. Just remember that the texture of roasted potatoes might soften slightly after freezing and thawing, but the flavors will remain spot-on.

Reheating

The best way to reheat your Garlic Lemon Chicken is gently in the oven at 350 degrees Fahrenheit to retain moisture and crispness. Alternatively, microwave in short bursts, covered, stirring the veggies once or twice to heat evenly. Adding a little extra drizzle of olive oil or a squeeze of fresh lemon juice just before serving helps revive the flavors wonderfully.

FAQs

Can I use chicken breasts instead of thighs for Garlic Lemon Chicken?

Absolutely! Chicken breasts can be used if you prefer leaner meat. Just reduce the cooking time slightly, and keep an eye on the internal temperature, aiming for 165 degrees Fahrenheit to avoid drying out.

Is it necessary to marinate the chicken for several hours?

While marinating for at least 20 minutes does impart some flavor, marinating longer — up to 4 hours — really enhances the depth of taste and tenderness. Overnight marination is also fine if you plan ahead.

Can I make this dish gluten-free?

Yes! All the ingredients in this Garlic Lemon Chicken are naturally gluten-free. Just make sure your Dijon mustard and other condiments don’t contain any hidden gluten additives.

What can I use as a substitute for Greek yogurt in the herb sauce?

If you don’t have Greek yogurt or sour cream, you can substitute with a plant-based yogurt or crème fraîche for a similar creamy tang. Just adjust the consistency if needed by adding a splash of lemon juice or water.

How do I know when the chicken is perfectly cooked?

The most reliable method is using an instant-read thermometer. Chicken thighs should reach 170-175 degrees Fahrenheit for juicy results, while chicken cutlets are fully cooked at 165 degrees Fahrenheit. The meat should be opaque and juices should run clear.

Final Thoughts

There’s something incredibly satisfying about a meal that comes together quickly without sacrificing flavor, and this Garlic Lemon Chicken nails it every time. With its perfect balance of garlic zest, lemon brightness, and comforting roasted goodness, this dish is bound to become your go-to favorite. I’m so excited for you to try it and see how easily you can turn simple ingredients into a masterpiece of deliciousness. So grab those chicken thighs, squeeze that lemon, and get ready for a dinner full of smiles and happy taste buds!

Garlic Lemon Chicken Recipe

★★★★★

5.1 from 22 reviews

Author: Harper
Total Time: 52 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This Garlic Lemon Chicken recipe offers a flavorful and healthy one-pan meal featuring tender boneless skinless chicken thighs marinated in a zesty lemon garlic marinade, baked alongside baby Dutch potatoes and broccoli, and served with a creamy Greek yogurt Parmesan herb sauce. Perfect for a quick weeknight dinner with balanced tastes of citrus, herbs, and garlic.

Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chicken and vegetables.
Make the Marinade: In a large freezer-size sealable bag, combine the lemon garlic marinade ingredients: olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, basil, oregano, onion powder, paprika, cumin, thyme, and sugar. Reserve 2 tablespoons of this marinade to use later on the vegetables.
Marinate Chicken: Add the chicken thighs to the bag with the marinade, seal the bag, and turn to coat the chicken evenly. Let the chicken marinate at room temperature for 20 minutes or refrigerate for up to 4 hours for best flavor.
Prepare Baking Sheet: Line a large sheet pan with sides (approximately 15×21 inches) with aluminum foil and spray it with cooking spray to prevent sticking and allow easy cleanup.
Season Potatoes: Place the quartered baby Dutch potatoes on the sheet pan. Toss with 1 tablespoon of the reserved marinade (that has not been in contact with chicken) and 1/4 teaspoon salt until evenly coated. Spread the potatoes into an even layer and bake for 15 minutes at 400°F.
Add Broccoli and Chicken: After 15 minutes, remove the sheet pan from the oven. Push the partially cooked potatoes to one side. Add the broccoli florets next to the potatoes and toss them with 1 tablespoon of the reserved marinade. Spread the chicken thighs in a single layer next to the vegetables.
Bake Everything Together: Return the sheet pan to the oven and bake uncovered for 17 to 22 minutes or until the chicken thighs reach an internal temperature of 170-175°F (or chicken breasts reach 165°F) as measured with an instant-read thermometer.
Prepare Sauce: While the chicken cooks, whisk together the Greek yogurt or sour cream, Parmesan cheese, chopped parsley, lemon juice, optional chives, dill, salt, ground cumin, and pepper to make the Yogurt Parmesan Herb Sauce. Refrigerate until ready to serve.
Serve: Once the chicken is cooked through and the vegetables are tender, plate everything and spoon the yogurt Parmesan herb sauce over the chicken or serve it on the side for dipping.

Notes

Chicken breasts can be used instead of thighs; adjust cooking time accordingly as they cook faster.
Reserve marinade to toss with veggies to avoid cross-contamination.
Use an instant-read thermometer to ensure chicken is safely cooked without overcooking.
Optional fresh herbs in the sauce add brightness but can be omitted if unavailable.
For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative and omit Parmesan or use a vegan Parmesan.

Prep Time: 15 minutes
Cook Time: 37 minutes
Category: Main Course
Method: Baking
Cuisine: American