Garlic Lemon Chicken Recipe

If you’re looking for a no-fuss dinner that delivers major flavor, look no further than Garlic Lemon Chicken. This recipe brings together juicy chicken thighs, crispy roasted potatoes, vibrant broccoli, and a zesty herb sauce for a one-pan meal that’ll have everyone coming back for seconds. The bright citrus, punchy garlic, and hint of parmesan make every bite irresistible, while keeping the whole process super straightforward. Trust me, this is the kind of dish you’ll want on repeat for everything from weeknight meals to casual entertaining.

Ingredients You’ll Need

With only a handful of everyday ingredients, you can create an impressive Garlic Lemon Chicken that’s both easy and unforgettable. Each component contributes something special— whether that’s depth, freshness, or creaminess— resulting in a truly satisfying dish.

• Chicken thighs: Boneless, skinless chicken thighs stay juicy and soak up the marinade beautifully, but you can swap in breasts if you prefer.
• Baby Dutch potatoes: These potatoes roast up crispy on the outside and tender inside— perfect with the chicken.
• Broccoli florets: Adds vibrant color, crunch, and soaks up all the savory pan juices.
• Olive oil: Elevates both flavor and texture, helping everything roast to golden perfection.
• Garlic: Freshly minced garlic infuses deep, aromatic flavor into every layer of the dish.
• Fresh lemon juice: Bright citrus balances the richness of the chicken and brings freshness.
• Lemon zest: Intensifies that sunny lemon punch in the marinade.
• Dijon mustard: A touch of sharpness helps make the marinade extra enticing.
• Salt & pepper: Essential seasonings to bring everything together.
• Dried basil, oregano, onion powder: Classic herbs and spices for depth and warmth.
• Paprika, ground cumin, dried thyme, sugar: A little sweet, a little smoky, totally balanced.
• Greek yogurt or sour cream: The base of a creamy, tangy finishing sauce.
• Parmesan: Finely grated for a nutty, savory pop in the sauce.
• Parsley: Chopped fresh parsley adds vibrant herbal notes.
• Lemon juice (for sauce): Lifts the sauce with just enough acid.
• Chives & dill (optional): Add these for bonus flavor and a burst of green.
• Ground cumin, salt, pepper (for sauce): Tie together all the bright herb flavors.

How to Make Garlic Lemon Chicken

Step 1: Make the Marinade and Prep the Chicken

Start by whisking together all the marinade ingredients in a large, sealable bag— that’s olive oil, garlic, lemon juice, zest, Dijon, herbs, and spices. Reserve a couple tablespoons before adding the chicken so you have a safe batch for your veggies. Add the chicken thighs, seal up the bag, and roll them around until every piece is coated. Let this sit for at least 20 minutes at room temp (or several hours in the fridge if you’re planning ahead) so the flavors can fully infuse.

Step 2: Roast the Potatoes

Line a large rimmed sheet pan with foil for easy cleanup— you’ll thank yourself later! Toss the quartered potatoes with some reserved marinade and a sprinkle of salt directly on the pan. Spread them out so they roast, not steam, and pop them into a hot 400 degree oven for about 15 minutes. This gets them started before you add the rest.

Step 3: Add Broccoli and Chicken

Once the potatoes have had a head start, shuffle them over to one side of the pan. Now, add your broccoli florets and toss with the last bit of reserved marinade. Line up your marinated chicken thighs next to the veggies, making sure nothing overlaps so everything roasts evenly. You should see a rainbow of green, golden potatoes, and glossy, marinated chicken.

Step 4: Roast Until Juicy and Golden

Slide the pan back into the oven and roast uncovered for about 17 to 22 minutes. Chicken thighs are best at 170 to 175 degrees on an instant-read thermometer (or 165 if you’re using breasts or cutlets). The vibrant broccoli and golden potatoes will finish cooking alongside, soaking up all the delicious flavors in the process.

Step 5: Whip Up the Yogurt Parmesan Herb Sauce

While everything roasts, whisk together the creamy yogurt or sour cream with parmesan, fresh herbs, lemon juice, and spices. This sauce is absolutely magical dolloped over your finished Garlic Lemon Chicken. Keep it chilled until you’re ready to serve, letting those flavors mingle and brighten up even more.

How to Serve Garlic Lemon Chicken

Garnishes

Before bringing the pan to the table, shower everything with freshly chopped parsley, a flurry of lemon zest, or even a few extra sprigs of dill or chives if you’re feeling fancy. Finish with a final squeeze of lemon juice for extra zip. These little touches add a fresh, restaurant-worthy feel.

Side Dishes

This Garlic Lemon Chicken sheet pan is nearly a complete meal on its own, but it pairs beautifully with warm pita bread, a simple arugula salad, or buttery rice. If you want to stretch it for a crowd, serve it alongside a big bowl of lemony couscous or a cooling cucumber salad.

Creative Ways to Present

For a fun twist, pile sliced chicken and roasted veggies into toasted flatbreads, then drizzle with the yogurt parmesan sauce for the ultimate street-food-inspired wrap. Alternately, layer everything over a bed of grains, or serve family-style right from the sheet pan for laid-back gatherings— all eyes will be on your beautiful, golden Garlic Lemon Chicken.

Make Ahead and Storage

Storing Leftovers

Leftover Garlic Lemon Chicken keeps well in the fridge for up to 3 days. Store the chicken, veggies, and sauce separately in airtight containers for the best texture. The flavors deepen and mellow overnight, making for fantastic next-day lunches.

Freezing

You can freeze just the cooked chicken portion for up to 2 months— simply wrap tightly in foil or place in a freezer-safe bag. For best results, thaw overnight in the refrigerator before reheating. While the potatoes and broccoli don’t freeze as beautifully, the chicken remains juicy and flavorful.

Reheating

To reheat your Garlic Lemon Chicken, lay everything out on a baking sheet and warm in a 350 degree oven until heated through. If you’re in a rush, the microwave works too, though the oven will help crisp up the potatoes. Reheat the sauce gently or serve it cold as a refreshing contrast.

FAQs

Can I make Garlic Lemon Chicken with chicken breasts?

Absolutely! Just swap thighs for boneless, skinless breasts or cutlets, and reduce the baking time (they cook faster and are done at 165 degrees F). Keep an eye on the oven so they don’t dry out.

What’s the best way to marinate for maximum flavor?

If time permits, let the chicken marinate in the fridge for up to 4 hours. Even a quick 20-30 minutes at room temp helps, but longer is always better for that extra depth and zing in your Garlic Lemon Chicken.

Can I use different vegetables?

Definitely! Try swapping in cauliflower, carrots, or bell peppers for variety. Just make sure your veggies are cut to similar sizes for even roasting alongside the chicken and potatoes.

Is there a dairy-free option for the sauce?

You can easily substitute a plant-based yogurt and use a dairy-free parmesan alternative. The sauce will still be creamy, tangy, and perfect for drizzling over your chicken and vegetables.

Can I make Garlic Lemon Chicken ahead for meal prep?

Absolutely! This dish is excellent for meal prepping. Prep and roast everything, then portion into containers with a little sauce on the side for easy, flavorful lunches during the week.

Final Thoughts

It’s tough to beat a sheet pan packed with bold, fresh flavors, and that’s why Garlic Lemon Chicken is one of my favorite go-to recipes. Once you try it— whether for a weeknight dinner or to wow your friends— I bet it’ll earn a spot in your regular rotation, too. Give it a shot, and let the bright, zesty flavors win you over!

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