For the Lemon Garlic Chicken:

• 1 ½ – 2 pounds boneless skinless chicken thighs
• 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

For the Vegetables:

• 1 pound baby Dutch potatoes, quartered
• 3 cups broccoli florets

For the Yogurt Parmesan Herb Sauce:

• 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